Menus

Dinner and lunch prices:
a la carte (menu below)
or download the menus here:
Lunch menu
Dinner menu
To book please call
Bayly’s Bistro
(02) 9956 8250
Baylys menu page 1 LR

 

Lunch Menu

Light Mains
Smoked Tasmanian salmon, asparagus bavarois, salmon caviar, fennel, parmesan crumb 17
Gulf king prawns, mango salad, fried shallots, fresh coriander & chili, nuoc mam dressing GF 18
Whole egg angel hair pasta, roasted pumpkin, crispy purple kale, goat’s cheese, pine nuts & basil butter V 17
Mains
Four pines beer battered barramundi, rosemary & pink salt shoestring fries, watercress & heirloom radish salad, aioli & fresh lemon 23
Black Angus steak sandwich, balsamic onions, rocket, Swiss cheese, salsa verde, aioli, vine tomato, served with onion rings & smokey BBQ sauce 18
Pickled Octopus salad, cherry tomatoes, mixed leaves, shredded carrot, daikon & cucumber, Bulgarian feta, vinaigrette dressing & side of tzatziki 20
Free range grilled butterflied chicken breast, roasted rosemary baby chat potatoes, baby creamed spinach & dark jus 22
Sides
Rosemary & pink salt shoestring fries, garlic aioli V,GF 9
Spinach watercress, toasted pine nuts, cucumber, shaved red onion, black olive & feta dressing V,GF 9
Asparagus, broccolini, confit cherry tomatoes, garlic & parsley butter V,GF 9
Extra Bread 1
Desserts
White chocolate cheesecake, fresh strawberries & ginger nut crumb, honey lemon drizzle, micro mint  12.5 
Torched peach & coconut custard tart, raspberry coulis & summer berries  12.5
Pear belle hellene, Semillon poached pear, mascarpone, Belgium chocolate sauce & coconut crumb  12.5
Affogato, liqueur, espresso, vanilla ice cream (choice of Bayly’s or Frangelico) GF  12.5
Selection of International and local cheeses served with lavosh, water crackers, quince paste & balsamic strawberries  17
Selection of ice cream & sorbets served with Oreo cookies $12.0 two scoops GF 12.5

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

Menu 3

Dinner Menu

Set Menu (Please advise our staff) – 2 Course Meal 10% Discount / 3 Course Meal 15% Discount

Entrées
Smoked Tasmanian salmon, asparagus bavarois, salmon caviar, fennel, parmesan crumb 17
Gulf king prawns, mango salad, fried shallots, fresh coriander & chili, nuoc mam dressing GF 18
Free range chicken, shitaki & five spice spring roll, plum & ginger chutney, watercress & sesame salad, edible flowers 17
Whole egg angel hair pasta, roasted pumpkin, crispy purple kale, goat’s cheese, pine nuts & basil butter V 17
Mezze plate to share Spinach & feta spanakopita, roasted cherry trussed tomatoes, vegetable pickle, preserved lemon, pickled baby octopus, Sydney rock oysters, grilled haloumi & tzatziki 34
Mains
Moisture infused pork Rib eye on the bone, watercress & baby rainbow radish salad, onion rings, dark jus & blue cheese dipping sauce 32
Wild N.T barramundi fillet, trio color quinoa salad of rocket, artichokes, semi dried tomatoes, Bulgarian feta, lemon & thyme dressing 34
Milly Hill Lamb backstrap, smoked eggplant, crispy chickpeas, spinach, roasted peppers, sweet potato skordalia 32
Duck breast, grape fruit & orange segments, fenugreek fragrant rice, shredded daikon, snow pea shoot tendrils, saffron & ginger dressing GF 33
Sides – One $9 Two for $15 or Three for $23
Rosemary & pink salt shoestring fries, garlic aioli V,GF 9
Spinach watercress, toasted pine nuts, cucumber, shaved red onion, black olive & feta dressing V,GF 9
Asparagus, broccolini, confit cherry tomatoes, garlic & parsley butter V,GF 9
Extra Bread 1
Desserts
White chocolate cheesecake, fresh strawberries & ginger nut crumb, honey lemon drizzle, micro mint 14.5
Torched peach & coconut custard tart, raspberry coulis & summer berries 14.5
Affogato – With liqueur, espresso, vanilla bean ice cream (choice of Bayly’s or Frangelico) GF 14.5
Selection of ice cream & sorbets served with Oreo cookies – two scoops GF 14.5
Selection of International and local cheeses 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

 

Menu 2Photography: Clare Hawley