Just a small selection from Donovans at St.Kilda

Starters

• Homey broth with parmesan bliss  bombs   • Spicy crayfish soup with crispy   chorizo • Tom Cooper’s smoked salmon sliced  to order with a blini, salmon cavia  and dill sour cream • Young fresh squid with parsley stuffing and anchovy sage fritter  • Warm oysters with Champagne sabayon and a hint of  spice and more
 
Salads
• Steamed asparagus with red and yellow cherry tomatoes and fresh boconccini

Pasta

• Homemade gnocchi with Italian  sausage, rich tomato sauce and  Jerusalem artichokes

Main Courses

• Pan-fried blue eye fillet with
  scallops, baby shrimp, ratatouille-
  stuffed tomato and white wine sauce
  with salmon roe caviar
 
• Oven-roasted barramundi
  with a mussel and salmon
  rockpool
 
• Malataga, W.A. marron oven roasted
  with a light pesto broth and seafood
  medley -

• Roasted best end of veal with herb
  parmesan crust, potato gnocchi
  and tomato and olive sauce

• Slow-cooked beef in shiraz with
  its pie, roasted baby vegetables,
  mashed potato and a marrow
  bone

• Barbecued Victorian lamb rump with
  creamy mash, baby vegetables
  and rosemary garlic jus

• Fish and chips - Battered King
  George Whiting with house
  chips


           
  Dishes for Two

• Roasted whole duck for two with
  chick pea flour pancakes and endive
  and watercress salad

• Bombe Alaska for two - The old
  favourite with hazelnut and chocolate
  ice cream and meringue


 

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