The Grand Hotel Kiama

cos lettuce, marie rose, parmigiano reggiano

marinated, flamed with sambuca, citrus, fresh herbs

gochujang dressing, kimchi, sesame seeds, spring onion

rosemary salt, parmigiano reggiano, smoked tomato relish

kewpie, chilli, spring onion, lime

chilli, garlic, eschalot, napolitana sauce, white wine, chives,

hot honey, toasted walnuts, rosemary, ‘Slow Dough’

red & green endive, green apple, walnuts, celery, roasted

seasonal roast vegetables, red onion, pomegranate, toasted

cos lettuce, white anchovies, prosciutto, croutons, soft-

‘Highlander Pale Ale’ battered barramundi fillet, mixed leaves,

house crumbed chicken schnitzel, salad leaves, pickled onion,