Menus

Dinner and lunch prices:

a la carte (menu below)
or download the menus:
LUNCH MENU
DINNER MENU

To book please call Bayly’s Bistro
(02) 9956 8250

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Lunch Menu

Light Mains
Caramelized onion & blue cheese tartlet, rocket, roasted cherry tomatoes, balsamic glaze V 16
Slow roasted veal marsala ragu, potato gnocchi, grana shavings, crispy basil & salsa verde 17
Pickled octopus marinated with preserved lemon & olives, shaved red onion, tequila & lime marinated artichokes, watercress GF 18
Mains
Lamb roll, 8 hour slow roasted W.A Dorper lamb, brioche long roll, tzatziki, rocket, slow roasted vine tomato, shoestring fries 22
Pork & fennel thick sausages, Russian whipped potato, fire roasted peppers & baby spinach, dark jus, mustard 23
Four Pines beer battered barramundi, rosemary & pink salt shoestring fries, watercress & heirloom radish salad, black garlic aioli & fresh lemon 25
Ploughman’s lunch board, house made dip, sourdough, lavosh, pickled veg, sliced prosciutto & salami, rocket leaves, marinated feta & olives (ideal for sharing) 26
Sides – One $9 / Two for $15 / Three for $23
Rosemary & pink salt shoestring fries, garlic aioli V, GF, DF 9
Spinach, goats cheese, slivered almonds, raspberry vinaigrette V, GF, DF 9
Roasted baby eggplant, broccoli & smoked paprika oil V, GF, DF 9
Extra Bread 1
Desserts
Toblerone trifle, hazelnut crunch & Chantilly cream  14.5 
Greek style almond cake, pear compote & cardamom scented yoghurt GF  14.5
Affogato, espresso, vanilla ice cream w/ Baileys or Frangelico  14.5
Selection of ice cream & sorbets served with Oreo cookies (GF no cookies) chocolate ice cream, vanilla ice cream, raspberry sorbet, mandarin sorbet, blood orange sorbet  12 for two    scoops
Cheese Plate – Tasmanian brie, English Red Lion vintage cheddar and Gippsland Tarago shadows of blue served with lavosh, water crackers, quince paste & balsamic strawberries  17

Please be advised that the last courtesy bus to Milson’s Point Station will be at 3pm.

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Dinner Menu

To Share
Free range chicken, shitake & five spice spring roll, plum & ginger chutney, watercress & sesame salad, edible flowers 17
Ploughman’s Board, house made dip, sourdough, lavosh, pickled veg, sliced prosciutto & salami, rocket leaves, marinated feta & olives 26
Entrée
Caramelized onion & blue cheese tartlet, rocket, roasted cherry tomatoes, balsamic glaze   V 16
Slow roasted veal Marsala ragu with potato gnocchi, Grana shavings & salsa verde 17
Pickled octopus marinated with preserved lemon & olives, shaved red onion, tequila & lime marinated artichokes, watercress GF 18
Mains
Wild Tasmanian salmon fillet cauliflower puree, braised spinach & roasted peppers, black garlic emulsion 34
Moisture infused pork rib eye on the bone watercress & baby rainbow radish salad, onion rings served with dark jus & ranch sauce 32
W.A Dorper 8 hr roasted lamb shoulders macadamia & rosemary crust, cherry trussed tomatoes, crispy kipflers, port jus 33
Asian style twice cooked chicken shank saffron fragrant rice, snow pea shoot & radish salad, sticky ginger dressing 32
Sides – One $9 / Two for $15 / Three for $23
Rosemary & pink salt shoestring fries, garlic aioli V,GF 9
Spinach, goats cheese, slivered almonds, raspberry vinaigrette V, GF, DF 9
Roasted baby eggplant, broccoli & smoked paprika oil V, GF, DF 9
Extra Bread 1
Desserts
Toblerone trifle, hazelnut crunch & Chantilly cream 14.5
Greek style almond cake, pear compote & cardamom scented yoghurt    GF 14.5
Affogato, espresso, vanilla ice cream w/ Baileys or Frangelico        GF 14.5
Selection of ice cream & sorbets served with Oreo cookies (GF no cookies) chocolate ice cream, vanilla ice cream, raspberry sorbet, mandarin sorbet, blood orange sorbet 12 for two scoops
Cheese Plate – Tasmanian brie, English Red Lion vintage cheddar and Gippsland Tarago shadows of blue served with lavosh, water crackers, quince paste & balsamic strawberries  17

Tea or Coffee $3.5

V = Vegetarian /GF = Gluten free /E.V.O.O = Extra virgin olive oil / MP = Market Price

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