Dinner Menu

>> Our Dinner Selection >> >CLICK HERE << to download the full dinner menu
ENTREES

Warm Turkish Bread – 8
With sundried tomato dip (V, GF REQUEST)

AVVIA Marinated Olives – 8
(GF, V)

Grilled Sour Dough Bruschetta – 16
Olive, pesto, roasted capsicum, goat’s feta (GF REQUEST, V)

Almond Ricotta Stuffed Beer Battered Zucchini Flowers – 17
Pumpkin puree, pumpkin seeds (V)

Pan Seared King Prawns – 18
Cherry tomato, chilli, garlic and herb butter, grilled sour dough (GF REQUEST)

Seared Sea Scallops – 21
Roasted cauliflower, olive, preserved lemon, almond (GF)

Handmade Prawn Dumplings (Steamed) – 17
Brandy lobster bisque and parmesan fume (4)

Baby back pork ribs – 16
Mongolian style glaze

Beef tataki – 17
Jalapeno ponzu, crispy garlic chips and green onion (GF)

Twice cooked pork belly – 18
Red wine apple puree, and braised cabbage (GF)

Toasted lamb pocket – 16
Pistachio, caramelised onion, Colombian salsa, minted yoghurt

MAINS (ALL GLUTEN FREE)

Grilled Rib Eye Steak – 34
Smoked mushroom puree, potato gratin, winter vegetables, green peppercorn sauce (GF)

Crispy Skin Duck Confit – 34
White chocolate parsnip puree, cranberry red wine sauce (GF)

Slow Roasted Lamb Shoulder – 34
Wild rice,  sugarleaf cabbage, Australian sultana, sweet potato, toasted pistachio and minted yoghurt (GF)

Seared Sea Scallops – 34
Roasted cauliflower, olive, preserved lemon, almond (GF)

Fish Of The Day – 32
Green pea consommé, mixed vegetables, fresh tarragon, caviar (GF)

Grilled Salmon – 32
Soy bean risotto, parmesan, honey mustard vinaigrette, fresh herb (GF)

For additional vegetarian options please ask your wait staff

AVVIA is committed to purchasing and serving responsibly sourced seafood without compromising the future of our oceans.

SIDES

Seasoned mixed vegetables – 8.5
With garlic and herbs

Mixed Leaf Salad – 8.5
Tomato, cucumber, capsicum, feta, herb vinaigrette

Shoe String Fries – 8.5
With herb salt

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