SNACKS

Crookwell Marinated Organic Olives       8

ADAM’s Charcuterie Plate, Chutney, Char Grilled Bread 20

Smoked Tomato, Rosemary and Buffalo Mozzarella Arancini (4)               12

Pork Belly Croquette (3) 12

 Roasted Bone Marrow, Crispy Shallots, Grilled Bread Red Wine Jus          (3)       12

STARTERS

Crisp Jerusalem Artichokes, Braised Nuts, Shittake Essence 30

Beetroot Textures, Liquorice, Walnuts, Acidulated Chocolate 30

Scorched Ocean Trout, Date and Miso Puree, Pickled Fennel Red Vein Sorrel 32

Asparagus Soup, Buttermilk Mousse, Organic Chicken Breast Caper Leaves 32

Tempura Soft Shell Crab, Smoked Avocado, Goats Cheese, Apple and Orange 32

Adams Crispy Pork Belly, Parsnip, Nashi Pear, Pear Cider Sauce 32

all AMEX incurs a 3% surcharge.

Mains

Goats Cheese Tortellini, Edamame, Asparagus, Raddish, Pepitas, Walnut Dressing 40

Fillet of Barramundi, Paper Bark, Fire Roasted Potato, Brandade and Caper Leaves 45

Pan Fried Duck Breast, Kimchi, Kohlrabi, Mandarin, Shittake and Duck Jus 48

Roasted Lamb Rack, Braised Shoulder, Fennel, Eggplant, Cucumber, Caramelised Yoghurt, Lamb Jus 50

Cape Grim Grass Fed Eye Fillet, Smoked Cauliflower, Tombe of Mushrooms, Red Wine Jus 50

72 Hour Cape Grim Grass Fed Brisket (For two or more) with your choice of two sides as accompaniments 95

ON THE SIDE

Hestons Hand Cut Fat Chips with Aioli 10

Steamed Brocollini, Lemon Dressing, Smoked Almonds  10

Shaved Cabbage and Fennel Salad, Palm Sugar Dressing 10

Baby Carrots, Puffed Barley, Sumac and Goats Cheese 12

Roasted Cauliflower, Pomegranate, Harissa, Coriander and Lemon 12

10 Course Degustation

Asparagus Soup, Buttermilk Mousse, Organic Chicken Breast, Caper Leaves

Beetroot Textures, Liquorice, Walnut and Acidulated Chocolate

Scorched Ocean Trout, Date and Miso Puree, Pickled Fennel, Red Vein Sorrel

Tempura Soft Shell Crab with chef’s accompaniments 

Adam’s Crispy Pork Belly, Boudin Noir, Nashi Pear, Pear Cider Sauce

Pan-fried Duck Breast, Kimchi, Kohlrabi, Mandarin, Shitake and Duck Jus

Cape Grim Eye Fillet, Smoked Cauliflower, Pickled Onion, Tombe of Mushroom, Red Wine Jus

Cabots Cheddar (USA)    Tweed Valley Triple Cream Brie (NSW)

 Pistachio Sponge, Tahini, Crumb, Sweet Labna, Pomegranate, Rose Water Ice Cream

10 Course Degustation Menu $160 per Person (min. 2 people)

$240 with Matched Wines

Degustation Menu Available for even numbers and Entire Tables Only. All dietaries must be advised in advance.

Please allow 2.5- 3.5 hours for the degustation.

Orders by 12.00pm and 8.00pm please

5 Course Midweek Degustation

Sourdough Bread + Cultured Butter

 

Asparagus Soup, Buttermilk Mousse, Organic Chicken Breast, Caper Leaves

 

 

Scorched Ocean Trout, Date and Miso puree, Picked Fennel, Red Vein Sorrel

 

 

Tempura Soft Shell Crab, Smoked Avocado, Goats Cheese, Apple and Orange

 

Pan Fried Duck Breast, Kimchi, Kohlrabi, Mandarin, Shittake and Duck Jus

 

 

Sweet Corn Cheesecake, Grilled Baby Corn, Corn Paper, Caramel, Cider Onion and Salted Popcorn Ice Cream

 

$80 Per Person                         OR                      $130 w Matched Wines

 

 

Please Note: As this is a Third Part Promotion, the Five Course Degustation is not eligible for further discount or promotion including but not limited to the use of Entertainment Card Discounts and Promotions.

Please Note: Degustation Wines are poured at half glass or ‘tasting’ portions.

EVEN NUMBERS ONLY

SWEETS

Pistachio Sponge, Tahini Crumb, Sweet Labna and Rosewater Ice Cream 19

Vahlrona Chocolate Fondant Spice Chocolate, Pecan Violet Crumb and Pumpkin Ice Cream 19

Sweet Corn Cheesecake, Salted Popcorn Ice Cream, Cider Onion and Caramel Corn  19

White and Gold Buttermilk Panacotta, Strawberries, Milk Crumb, Peanut Butter and Jelly, Strawberry Ice Cream 19

Daintree Vanilla Brulee, Mango, Smoked White Chocolate and Kaffir Lime Ice Cream 19

SWEET LIQUIDS

Merlo Espresso, Grand Marnier and White Chocolate Ice Cream 17

Merlo Espresso, Frangelico and Hazelnut Ice Cream 17

CHEESE

Blackall Triple Cream (Qld) Black Savarine (Vic) Cabots Cheddar (USA)
Pleasant Ridge (USA) Roquefort Papillon (Fr)
Each Portion 10 Selection of Four 30


Lunch at Two

Sour Dough Bread – Cultured Butter

MAINS

Braised Cape Grim Beef Rib, Cauliflower, Parsley and Gremolata
Market Fish with Lemon and Tarragon Risotto
Goats Cheese Tortellini, Beetroot, Tempura Zucchini, Walnut and Artichoke

SWEETS
Buttermilk Pannacotta, Strawberry Leather, Hazelnut Ice Cream and Brioche
Custard Apple Fool, Peach, Cardamom Ice Cream and Ginger Crumb
Chef Selection of Farm House Cheese and Accompaniments

As this is a 3rd Party Dimmi promotion, it is not available with any other offer, discount or entertainment card

Not available for groups larger than 12

Melbourne Cup Luncheon 

Restaurant Two MELBOURNE CUP LUNCHEON 

 

Can you believe it’s just 7 more weeks until Melbourne Cup? This year we are doing a massive shakeup of our Melbourne Cup event, bringing Youngcare on board as a charity partner and we’ve put the chefs to work creating a sensational set menu for a sitdown event showcasing premium wines including Louis Boillot French Sparkling! Our event kicks off at 11.30 am and officially concludes at 3pm, however you’re more than welcome to stick around after the official event for drinks in the bar.

Our premium package includes:

Extended canapes from 11.30 to 12.30 featuring an Oyster bar and Seafood station manned by the brilliant kitchen team at Restaurant Two! Followed by a sit down set menu luncheon with a premium beverage package.

 

ROVING ENTREE/CANAPES

Freshly shucked Oysters, Tempura Soft Shell Crab, delectable Pork Belly, and much more! All served canape style with a chance to speak with the hatted chefs who prepare it all!

MAIN

Pan-fried Duck Breast, Kimchi, Kohlrabi, Shitake and Duck Jus

DESSERT

  Daintree Vanilla Bean Brulee, w seasonal berries and sorbet

 

 

 

 

$160 pp

 

Valentines Dinner

 

Glass of Louis Roederer French Champagne on arrival

Smoked Tomato, Rosemary and Buffalo Mozzarella Arancini

 

Peking Duck Consommé, Steamed Dumpling, Cucumber and Roasted Breast

Grilled North QLD Lobster Tails, Confit Garlic, Tomato Salsa and Fresh Fettuccini Pasta 

Crispy Skin Pork Belly, Lemongrass infused puree, Dahl and Mango Chutney

Roasted Lamb Rack, Garlic and Yoghurt Puree, Eggplant, Aromatic Freekah and Lamb Jus

 

Chef Selection of Cheese with Peach Chutney

White Gold Buttermilk Panna Cotta, Green Tea Cake, Strawberries, Pineapple and Star Anise Sorbet 

Lemon Sponge Cake, White Chocolate Mousse, Blueberries and Sheeps Milk Yoghurt Parfait

 

Tea and Coffee w Petit Fours with Vanilla Mille-Feuille

7 course degustation with a glass of champagne on arrival for $180pp
7 course degustation with full matched wines for $240pp

As this is a ‘Third Party Promotion’ it is not redeemable with any other discount, voucher or entertainment card

Riverfire- September 24 2016

 

Come and enjoy the RIVERFIRE experience at Restaurant Two. Just a stones throw from the River, we are offering our patrons two seatings, both before and after Riverfire. First,an early bird dining experience with a sumptuous 4 course degustation plus an amuse bouche and glass of French Champagne on arrival (Louis Roederer of course!) Once you’re sated our friendly staff will direct you to a prime viewing location from the edge of the botanical gardens. It’s the perfect way to enjoy Riverfire! Just $125 pp.

 

Alternatively, enjoy the RIVERFIRE experience, THEN settle in for a delectable dining experience. Your Louis Roederer will be chilled and waiting when you arrive for your 4 course plus amuse bouche dining experience, and you can make your way from the city once the crowds have headed home.

email eat@restaurant2.com.au or book via dimmi! as always, phone bookings on 3210 0600 are welcome!

 

Glass of Louis Roederer Champagne on Arrival w Chef’s Amuse Bouche

Tempura Soft Shell Crab, Smoked Avocado, Goats Cheese, Apple and Orange

Adam’s Pork Belly, Buttermilk Puree, Fossilised Parsnip and Macadamia Crumb 

Cape Grim Eye Fillet, Smoked Cauliflower, Pickled Onion, Tombe of Mushroom, Red Wine Jus

Buttermilk Pannacotta, Strawberry Leather, Brioche and Chocolate and Hazelnut Ice Cream

 

Group Bookings

At Restaurant Two, in addition to weddings and events, we love looking after large groups and small events! If you’re looking to get a group of 10 or more together for dinner at the restaurant- we recommend our reduced ala carte menu. It allows your group to select from a menu, while making it very easy to split the bill with a set price per head! Our reduced ala carte menu offers 3 options per course, and dietaries can easily be accommodated when you notify the manager at the time of booking. We can also offer groups looking for a luxury dining experience our 10 course degustation.

3 Course Reduced A la carte – $105
(Entree, Main and Dessert)

2 Course Reduced A la carte- $85
(Entree and Main)

2 course Reduced A la Carte- $75
(Main and Dessert)

10 Course Degustation- $160 pp

Reduced A la Carte Menu

-STARTERS-

Tempura Soft Shell Crab, Smoked Avocado, Goats Cheese, Apple and Orange 

 

Adam’s Crispy Pork Belly, Boudin Noir, Nashi, Pear Sauce, Pear Cider Sauce

 

Beetroot Textures, Liquorice, Walnut and Acidulated Chocolate

 

 

Mains

 

Fillet of Barramundi Cooked in Paperbark, Fire Roasted Potato, Brandade, Finger Lime and Caper Leaves

 

Pan Fried Duck Breast, Kimchi, Kohlrabi, Mandarin, Shittake and Duck Jus 

 

Cape Grim Eye Fillet, Smoked Cauliflower, Pickled Onion, Tombe of Mushroom, Red Wine Jus

 

Desserts

 

Chef David’s famous Daintree Vanilla Creme Brulee

 

Vahlrona Chocolate Fondant, Spiced Chocolate, Pecan Violet Crumble and Pumpkin Ice Cream

 

Chef’s Selection of Farmhouse Cheeses

 

For more information about hosting a group booking at Restaurant Two- call our friendly Restaurant Manager today on 3210 1311!

If you’re looking for a private room for a booking, email Jessica our Events Manager by filling in the enquiry form for an immediate response, or call the restaurant directly. We look forward to having you!

Christmas Eve 2016

Christmas Eve is one of our favourite nights of the year at Restaurant Two, and once again this year we will be offering a set special menu to celebrate. Just $115 per adult with a glass of mulled wine to toast on arrival, or $55 per child for a half sized portion. Please note we are closed Christmas Day.

Christmas Eve Menu

 

Chef Choice Canapé w arrival cocktail of mulled wine

Tempura Soft Shell Crab, Smoked Avocado, Goats Cheese, Apple and Orange 

Pan Fried Duck Breast, Kimchi, Kohlrabi, Mandarin, Shittake and Duck Jus

Chef David’s Famous Creme Brulee

$115 pp or $170 pp with matched wines

As this is a ‘Third Party Promotion’ it is not redeemable with any other discount, voucher or entertainment card.

 

End of Life Celebration

At Restaurant Two we understand that losing a loved one is difficult and the last thing you want to do is plan a farewell. Our packages make it easy to create a personalised celebration just right for your family. We can accommodate from 50 guests up to 200 standing.

Menu Options

 

Menu 1
Chef’s selection of Finger Sandwiches- Freshly Shaved Ham

Chef’s Selection of Canapes- Tomato Arancini, Pork Belly w Hoisin, Fig and Proscuitto

Beverages- Merlo Coffee, Tea and Coffee Sparkling and Still Water

27.50 pp

 

Menu 2
Chef’s selection of Finger Sandwiches

Chef’s Selection of Premium Canapes- Freshly Shucked Oysters, Tataki Beef + Wasabi Mayo

Freshly Baked pastries and cakes

Beverages- Merlo Coffee, Tea and Coffee Sparkling and Still Water

32.00 pp

 

Menu 3
Farmhouse Cheese Platters

Chef’s selection of Finger Sandwiches- Smoked Salmon and crème fraiche, Roasted Beef w Horseradish mustard butter, Shaved Ham.

Chef’s Selection of Premium Canapes- Freshly Shucked Oysters, Grassfed Beef w red wine jus

Freshly Baked pastries and cakes

Beverages- Merlo Coffee, Tea and Sparkling and Still Water

37.50 pp

 

Terms and conditions:

• Restaurant Two are happy to work with you to design a package for a particular price point.

• In the event of a large number of extra guests, additional cheese platters will be provided to supplement catering.

• Food is served grazing style on platters throughout venue.

• All menu items are examples and subject to seasonal availability.

• Additional items can be added at menu prices