reception@cityparkgrand.com.au

 

Sample Menu Only

(Please ask to see our current day menu)

* denotes vegetarian option

Barilla Bay Oysters

Cold

Natural - Served with lemon wedges

- Served with mango and cucumber salsa

Hot

Kilpatrick - Bacon, Kilpatrick sauce and grilled cheese

Quigleys - Orange, lime and lemon citrus crust

Six – 14 Nine – 20 Dozen – 26

Choose between six, nine a dozen or make your own combination

  Entrée Main

Spring Bay Mussels
Cooked in a ginger, lime, chili, bouillabaisse broth with coriander yoghurt and a garlic crouton

15.5

Salt and Pepper Calamari * 
Salt and Pepper Calamari with green salad, raspberry and native pepperberry vinaigrette

14 20

Crunchy Pork Salad *  
Tasmanian apples, radishes, carrots, sultanas tossed through a peanut sauce

12 18

Tasmanian Rannoch Quail Salad * 
Peaches, walnuts, fennel and wild roquette tossed with an apple balsamic vinaigrette

14 26.5

 

Pasta and Risotto

  Entrée Main

Linguine of prawns, spinach, roasted tomatoes and basil *

14.5 21

Pappardelle of veal and Huon Valley mushroom ragu  

13.5 21

Risotto of Spring Bay scallops, saffron and spinach * 

16 23

Risotto of Huon Valley Mushroom and King Island Roaring 40’s Blue *

13.5 21

 

Quigley’s Seafood Platter

Assorted hot and cold seafood – Kilpatrick oysters, scallops, calamari, prawns, mussels, smoked salmon and Tempura fish served with house dipping sauces, salad and roasted chat potatoes

For one 35 For Two 60

 

Main

East Coast Grilled Blue Eye Trevalla
Warm potato, cherry tomato, red onion and kalamata olive salad, sour cream and garlic dressing

26

Tasmanian Atlantic Salmon
Marinated in west coast leatherwood honey, soy and coriander served on wok seared Asian greens

26

 

Steaks

Northern Grain Fed Eye Fillet (200gms)

28

Cape Grim Scotch (300gms)
(Grown in the clearest, cleanest air in the world)

26.5

Steaks are served with garlic and cream mash, or roasted chats, wilted spinach and a Greek salad.

Your choice of sauce: Café de Paris Butter, Green Peppercorn, Huon Valley Mushroom Ragu, Bernaise, Red Wine Jus

 

Nichols Tasmanian Free Range Chicken 
Pocketed with tomato basil salsa served with salad of asparagus, spinach and quinoa with tarragon butter sauce

26.5

Flinders Island Lamb Cutlets
Encrusted in Ras-el-hanout spices on preserved lemon and currant couscous with roasted capsicum relish

26.5

 

Desserts

Baked Callebaut Chocolate Tart 
Rich chocolate tart served with Cointreau sorbet and King Island pure cream

9.5

Middle Eastern Orange Cake (Gluten free) 
Served with Turkish delight ice cream and candied orange slices

9.5

Marscopone Semifreddo
Semi soft Italian ice cream layered between Tasmanian berries

9.5

Vanilla Bean Panna Cotta
Served with poached rhubarb and almond tuille

9.5

 

Tasmanian Cheese Platter

For one – 12 For Two – 18

Select 3 Cheeses:

  • Pygenna mature cheddar

  • King Island roaring 40’s blue
    Full flavoured Blue, sweet nutty Roquefort style

  • Heidi farm gruyere
    Aged, Swiss style, mature cows milk gruyere

  • Lactos red square washed rind brie
    Classic French washed rind Brie soft and flowing texture

All served with South Cape wafers, quince paste, pears and muscatel raisins

Staff and Management of Quigley’s Restaurant trust you enjoyed your evening

 

Coffee Time

Affogato
Vanilla ice cream with a side shot of espresso

6.9

Or add your favourite liqueur 

12.2

Perfect Ending
Hot chocolate laced with dark rum and banana liqueur, topped with cream and toasted almonds

9.2

Quigley’s Hot Toddy 
Coffee laced with Irish Whisky and Crème de Cocao, topped with cream and grated chocolate

9.2

Earl in winter
Earl grey tea laced with Grand Marnier

9.2

Irish Coffee

9.2

Liqueur Coffees 
Laced with your favourite liqueur and topped with cream

9.2

Coffee

3.9

Using a special blend of Catch Me Organic Coffee we offer:
Espresso, Cappucino, Café Latte, Long Black, Flat White, Macchiato, Ristretto

Hot Chocolate 3.9
Served with marshmallows

Tea 3.9
We offer a wide selection, including herbal teas

 

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