Men’s Gallery offers the choice of fine dining all day with quick and easy meals where you will be in and out in 20 minutes available from 12pm Thursday and Friday.
ALL DAY DINING MENU
Menu |
Price |
| Soup of the Day |
$10 |
Chilli Salt Squid
Served w/ garden salad & Thai herb dressing |
$16 |
Western Burger
Prime beef pattie w/ bacon & onion rings
served w/ home made chips
|
$16 |
Moroccan Chicken Burger
Succulent chicken breast marinated
w/ Moroccan spices, topped with yoghurt, mint,
served w/ summer salad & home made chips
|
$16 |
Chicken or Prawn Caesar Salad
Cos lettuce, croutons, bacon pieces, Caesar dressing
topped w/ grilled chicken breast or prawns
|
$16 |
Italian Sausages & Mash
Italian sausages w/ split pea mash
drizzled w/ red wine jus |
$16 |
Beef or Chicken Stir Fry
Sautéed Beef or Chicken
w/ vegetables, chilli, soy sauce
|
$18 |
Pasta of the Day
|
$18 |
Open Steak Sandwich
Prime sirloin char grilled on Turkish bread, tomato relish, onion ring served w/summer salad & home made chips |
$18 |
Chicken Schnitzel Parmigiana
Topped with eggplant & tomato concasse,
melted cheese, served w/ split pea mash
|
$20 |
Grilled Fish of the Day
Char grilled served on split pea mash, Matre De Hotel butter |
$28 |
Fillet Steak
Char grilled served on split pea mash,
Matre De Hotel butter
|
$28 |
SIDES
Garlic or Herb Bread |
$6 |
Spring Rolls
|
$9.5 |
Home Made Chips
|
$9.5 |
Potato Wedges
|
$10 |
Prawn Cutlets
|
$12 |
Cheese & Fruit Platter
|
$16 |
Allure Room - $85 per head
But if it is something more decadent that you desire then try our World Class
3 course a la carte menu in the VIP Allure Room available Thursday and Friday from 12pm.
This package includes full nude shows whilst enjoying your 3 course meal.
Allure Menu
Entrée
Soup of the Day
Ravioli Napolitano
Ricotta cheese and spinach ravioli
tossed in light butter
garnished with a rich tomato cancasse and parmesan cheese
Chicken Tandoori
Chicken thighs marinated in exotic spices, char grilled
served with raita, tomato and coriander salsa on pappadums
Main
Chicken Supreme
Breast of chicken filled with baby spinach, semi-dried tomatoes
rested on a zucchini and sweet potato frittata
served with a creamy blue cheese sauce
Mediterranean Lamb
Oven roasted and encrusted in Sumac
built upon eggplant, zucchini, cherry tomatoes, hommus and tzatziki
Tasmanian Salmon
Sautéed in pan, finished in the oven accompanied with stir fried vegetables and chilli jam
Rib Eye on the Bone
Char grilled rib eye fillet served with sautéed chat potatoes, green beans
and with the chefs own french mustard seed sauce
and with the chefs own french mustard seed sauce
(All mains served with steamed vegetables)
Dessert
Pecan Flan
Delicious roasted pecan nuts
glazed on a crisp pastry base
served with whipped cream
Chocolate Rocher
Milk chocolate mousse nougat
Set on meringue and covered with ganache placed on a mango coulis
Fig, Honey and Pistachio
Ice-cream Pyramid with a Raspberry compote
Selection of Fine Cheeses
Accompanied by fresh seasonal fruits
|
