Menu for Ballard Inn

Appetizers‌

12.00 Watercress Soup With‌ henny penny poached egg and paprika crème fraiche

13.00 Red Roast Kurobuta Pork Belly With napa cabbage fondue

12.00 Panko Crusted Sweetbreads With sautéed fennel and bell pepper with sweet chili gastrique

11.00 Arugula Salad With serrano ham and spring onion vinaigrette

13.00 “New Style” Hamachi Sashimi With avocado and soy-yuzu vinaigrette

9.00 Ballard Sesame Caesar Salad

32.00 Crispy Skin Barramundi With seared fideo cake and saffron beurre blanc

31.00 Pan Roasted Local Black Cod With coconut rice and coconut tamarind broth with shrimp salad

33.00 Grilled Beef Tenderloin With crème fraiche mashed potato and wild mushroom demi-glace

30.00 Pan Seared Duck Breast With sweet potato purée and balsamic reduction

34.00 Australian Rack of Lamb With edamame purée and spring vegetable medley

Executive Chef Budi Kazali