Latitude Thirty Three Restaurant in Gosford Menu

 Starters

• Charred turkish bread - With olive oil and balsamic reduction with dukkah spice $9.00
• Goats cheese and chervril scone - With house whipped butter $9.00
• Oysters - Topped with flying fish roe and lemon wedge $3.90
• Oysters - Topped with smoked salmon and dill caper crème laced with salmon roe $3.90
• Oysters - Topped with macerated pink grapefruit and tarragon salsa $3.90
• Oysters - Topped with wakame salad, sesame, chilli and soy dressing $3.90
• Oysters - Gently braised in confit garlic cream $3.90
• Oysters - Topped with braised eschallot and prosciutto $3.90
• Oysters - Topped with macadamia nut pesto $3.90

 Entrees

• Saffron pappardelle sautéed oysters - With passionfruit, lavender, citrus butter and caviar sauce finished with fresh chives and coccoloba $19
• Crispy skinned confit pork belly - With caramelised apple, fig and cinnamon frangipane, finished with butter braised baby apples and brussel leaves $25
• Soft herb and ricotta gnocchi - With bell pepper, quinoa, slow roasted local roma tomatoes, pesto and balsamic jaggory glaze $19
• Pan seared buttermilk and almond lamb medallions - With lemon compote, Himalayan pink sea salt finished with a well seasoned mint and cucumber yogurt $25
• Vanilla butter poached slipper lobster - With pan seared black pudding, scallops and glazed cherry praline finished with almond gazpacho and almond gel $27
• Chefs selection tasting plate (Ask your wait person) $23

 Mains

• Char grilled fillet mignon - With exotic five mushroom ragout, caramelised onion and potato gateaux, rich bone marrow croquette finished with béarnaise sauce $42
• Lightly sautéed dukkah spiced dory fillet - With golden seared scallops, sauerkraut and crispy prosciutto finished with a subtle saffron, white chocolate and Moroccan veloute laced with almond puree $39
• Duo of duck - Gently braised in a spiced masterstock with a goats cheese and chervil twice baked soufflé, sautéed baby leeks finished with a bardinet jus $38
• Seafood tasting plate - Consisting of pan seared huon salmon, Szechuan sumac soft shell crab, tempura prawn, salt and pepper squid, large pacific oyster and wakame salad $37
• Oven roasted quail ballentine - Stuffed with red currant, apricot and pistachio game farce accompanied by a buttered leek and polenta terrine with plum compote $37
• Chefs market seafood of the day (Ask your wait person) Market price
• A collection of vegetarian assortments - Comprising of your chefs finest ingredients $36
• Latitude Thirty Three Seafood Platter (for 2 people) - Consisting of pan seared huon salmon, sautéed mussels, scampi, prawns, both fresh & tempura pacific oyster, housesmoked salmon, Alaskan king crab $120

 Sides

• Chunky cut chips with house made aioli $9
• Buttered mash potato with truffle and olive oil $9
• Steamed greens with an almond noisette dressing $9
• Chefs salad (Ask your wait person) $9

 Degustation Menu

• Degustation Menu One - Five course menu $110 per person
• Degustation Menu Two - Five course menu $110 per person
• Menu One - First Course - Vanilla butter poached slipper lobster - With pan seared black pudding, scallops and glazed cherry praline finished with almond gazpacho and almond gel N/A
• Menu One - Second Course - Crispy skinned confit pork belly - With caramelised apple, fig and cinnamon frangipane, finished with butter braised baby apples and brussel leaves N/A
• Menu One - Third Course - Lightly sautéed dukkah spiced dory fillet - With golden seared scallops, sauerkraut and crispy prosciutto, white chocolate and Moroccan veloute laced with almond puree N/A
• Menu One - Fourth Course - Oven roasted quail ballentine - Stuffed with red currant, apricot and pistachio game farce accompanied by a buttered leek and polenta terrine with plum compote N/A
• Menu One - Fifth Course - Assiette plate - A collection of our hand crafted house made desserts N/A
• Menu Two - First Course - Seafood dish – Chefs selection N/A
• Menu Two - Second Course - Game dish – Chefs selection N/A
• Menu Two - Third Course - Seafood dish – Chefs selection N/A
• Menu Two - Fourth Course - Meat dish – Chefs selection N/A
• Menu Two - Fifth Course - Dessert – Chefs selection N/A

 Dessert

• Assiette plate - A collection of our hand crafted house made desserts $22
• Affogato - Vanilla ice cream with an espresso shot and your choice of baileys, kahlua or frangelico $20
• Soft centred kaffir lime and pineapple bombe - With Malibu granita and sierra gold, cinnamon candied oranges $18
• Rich dark chocolate and baileys tart - With toblerone shards, pomegranate marmalade finished with a rich velvet ganache $17
• White chocolate and maple chiboust - With muscauado quinoa with honeycomb and macadamia nut dust and raspberry gel $16
• Light pistachio sponge - With coconut fondant, summer chocolate sauce, toasted coconut and pistachio praline, glazed cherries and Malibu gel $18

28 Masons Parade, Gosford, NSW, 2250, Australia

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