Bistro 51 Summer 23/24 Menu
Small Plates
Marinated mixed olives
Pacific oysters
Handmade Garlic Bread
Chef's bruscetta of the day
Seafood tasting plate
Beetroot cured Tasmanian salmon
Queensland "Peel your own" tiger prawns
Spanish cheese and leek croquettes
Chicken liver parfait
Chicken satay skewers
Sharing platter 2-4
Chef's Signature Dishes
Roasted Tasmanian salmon fillet
Pork cutlet, lemon and herb crumb
Mediterranean chicken souvlaki bowl
Classics
Stone & Wood freshly beer battered fish
Chicken schnitzel
Chicken parmigiana
Beef and black bean nachos
Vegetarian nachos
Roast of the day
Steaks and Burgers
300g Black Angus scotch fillet
250g grain fed porterhouse steak
Aussie burger on a damper roll
Falafel burger on Turkish roll
Salads
Heirloom tomatoes and basil salad
Salmon and chicory salad
Pizza
Classic margherita pizza
Carnivore pizza
Kids
Chicken nuggetes
Calamari rings
Cheeseburger
Penne pasta
Sides
Potato wedges
Sweet potato fries
Chef's In-house Desserts
White chocolate panna cotta
Eton mess
Theme Nights
Sunday | Roast night
Monday | Pasta night
Tuesday | Burger night
Wednesday | Parmi and schnitty night
Thursday | Steak night