St Isidore

Food

Taking advantage of the lush soils of the area, St Isidore has established a garden that provides for a menu celebrating the beauty of season and origin.

The St Isidore menu is contemporary in style, revolving around the produce grown with love from our market garden and draws on Alex’s extensive experience in hatted restaurants including Melbourne’s Ezard and Circa the Prince.

Alex’s theory is simple – first and foremost, food must be tasty.  Fresh, high quality produce is where this begins. Where possible, he sources local produce, ethical and sustainable seafood and produce from the NSW South Coast and beyond.

Menu

Starters

Marinated olives (7)
Smoked mussel, crème fraiche, pickled onion, squid
ink cracker (4/ea)
Grilled octopus, lemon, garlic aioli (12)
Rabbit rillette, pickled rhubarb, apple sauce (12)
Wagyu bresaola, pecorino, pickled things, grilled breads (12)

Entree

Green lip abalone, white soy, cucumber, sea urchin & kombu butter, crackling, lemon (22)
Toasted fregola, broad beans, cipollini onions, almonds (20)
Smoked quail, muhammara, charred brassicas, date vinegar, pickled chillies (22)
Yellow fin tuna tartare, clam mayo, tomato, celery, avocado, jalapeno, witlof (22)

Main

Slow roasted lamb, pumpkin, new onions, ricotta, caperberries, green olive (40)
Ulladulla snapper, asparagus, spring peas, zucchini flower, spiced carrot sauce (40)
Riverina short rib, celeriac, nashi pear, horseradish, yakiniku sauce (40)
Grilled pork cutlet, baby turnips, parsnip, brussel sprouts, black pudding, beetroot sauce (40)
Silken tofu, fried egg, mushrooms, wombok, smoked shitake broth, sesame salt, fermented chilli (37)

Dessert

Strawberries, rhubarb, crème fraiche, rose geranium, pistachio (16)
Warm chocolate tart, salted caramel, roasted peanut ice-cream (16)
Pineapple & kaffir lime sorbet,toasted coconut pudding, mango, rum & lime syrup, spice crumb (16)
Bowl of ice-cream or sorbet (8)
Comte mousse, poached pear, botrytis syrup, sablé biscuit (16)

Dietary requirements

Not all ingredients of the dishes are listed, so please let us know of any dietary concerns and we shall do our best to accommodate your needs. We also have a vegetarian menu available for those of the non-carnivorous persuasion.

We are more than happy to cater for any special dietary needs, just let us know in advance and we will endeavour to meet your requirements.

Public holidays

Please note on public holidays we have a surcharge of $7 per person.