Welcome to Birdies Restaurant
Our menu presents a little different to other restaurants. The traditional appetiser, entrée, dessert and cheese sections of most menus have been replaced with 34 choices of tapas.
Similarly, our main courses can be for one person but are presented for you to share with everyone at your table. Essentially, we would like you to experience as many dishes and tastes as possible on each of your visits to Birdies. We have gone to great lengths to offer you a full cross-section of international cuisine using the best of South Australia’s produce.
We hope you enjoy this and many more experiences at Birdies.
We are able to cater for functions and conferences.
Private rooms are available for group bookings for 12 – 50 people.
Please ask one of our friendly staff for further information.
No separate accounts / Minimum food charge $18.00 per person
Breads
Chargrilled Pita with oregano, garlic,
olive oil, and semi-dried tomato Tapinade' $4.00
Toasted Piccadilly Organic Turkish Bread
with melted cheese and lashings of sweet
onion jam $4.60
Kilpatrick Lepinja Bread red onion and mozzarella cheese served hot char-grilled
Indian Naan Bread
Garlic $3.80 Plain $2.80
Extra cibata roll extra $1.00
Soup Tapas
The famous San Francisco seafood chowder served in individual cups (min 2 / table) $3.40 per cup
Sides
Fast Greens Chinese bok choy in oyster and sesame sause $7.80
Vegetables parrots, peas and potatoes sautéed in butter and chives $7.40
Country Club Chips twice cooked and dusted in chef’s special seasoning
small $6.00
large $8.40
Garden salad with cider and mustard seed vinaigrette $6.60
Simple Caesar cos lettuce, bacon, parmesan and caesar dressing $8.60
Menagerie of Mushrooms portobello, field, button and brown mushrooms sautéed with mushroom sauce $9.80
Tapas
How to Tapas
Our selection of 34 tapas items replace the appetiser, entrée, dessert and cheese sections of a traditional menu. Two selections is the equivalent of a good size entrée and three selections is the equivalent of a main course
All tapas selections are $7.80ea
w = served warm
c = served cold
SEAFOOD
w Tiger Prawns chargrilled coriander ginger prawns with thai chilli sauce (3)
w Oysters Kilpatrick Smokey Bay oysters with bacon and Worcestershire sauce (3)
c Oysters Natural Smokey Bay oysters with tiger prawn salsa (3)
w Salt and Pepper South Australian Squid with sweet chilli sauce (4)
w Barramundi Goujons crumbed with house made tartare sauce (4)
w Spicy Thai Crab and Prawn Cakes with mustard mango chutney mayonnaise (3)
VEGETARIAN
w Pumpkin Wedges honey glazed with toasted sesame (5)
c Sushi avocado, capsicum and cucumber with sweet soy dipping sauce (4)
w Haloumi and zucchini fritters with dill and greek style yoghurt (4)
c Vietnamese Cold Rolls with feta and spicy asian dipping sauce (3)
w Budgies spicy indian onion, spinach and potato parcels with curry mayonnaise (3)
c Dips with char-grilled pita bread
semi dried tomato and cashew nut; roasted capsicum & feta cheese; caramelized onions & parmesan (3)
POULTRY
w Blackbirds cajun spiced blackened chicken pieces with aioli dressing (4)
w Tiger Tees chicken satays with peanut sauce (4)
w Tandoori Chicken Spring Rolls mild butter chicken in pastry (3)
c Pate pleasant farm with toasted turkish bread (4)
w Feking Duckwits peking duck, hoisin sauce, spring onion in chinese pancakes (3)
w Turkey Parmigianas breast meat in golden crumbs, melted mozzarella & Napolitana sauce (3)
MEAT
w Crumbed Lemongrass Pork fillet with ginger cream (3)
w Crispy Beef Strips with szechwan pepper garlic and red chilli (3)
w Yorky Porkies crispy Yorkshire puddings with roast pork and gravy (3)
w Spicy Moorish Beef Kebabs garlic red wine and bacon sauce (4)
w Lamb Meat Balls in trio of peppercorn sauce with grain mustard (5)
w Rosti pan-fried potato and bacon with sour cream and chilli sauce (4)
RESTAURANT MAINS
All mains are designed and served for the table to share or consume individually
Seafood Thermidor $30.80
prawns, scallops, bugs and barramundi in a mustard and cheese sauce
Bugs $32.80
Moreton Bay Bugs in a thick creamy champagne and fennel sauce, gratinated & topped with
chargrilled bugs.
Fish $29.60
Atlantic Salmon fillet oven roasted, crispy skin with sweet potato purge, kumara chips & hollandaise sauce.
Chicken $22.40
succulent SA free range chicken breast in Peking marinate, oven roasted on a bed of sautéed leeks and spring onions, hoi sin sauce.
Drunken duck on the 19th $26.80
half an aromatic crispy skin & boneless duck in honey, soy & ginger sake.
King Henry Porkerhouse $23.80
300g Rib steak, moisture infused, apple cider sauce, roast baby potatoes and crackling.
Spear Creek Lamb $25.80
saltbush lamb rump, chargrilled & rested with crispy bacon potato rosti & mint scented
lamb jus.
Veal Marsala $25.80
Tender marinated strips of veal pan-fried, chefs famous marsala sauce, roasted garlic mash
Beef or Chicken Schnitzel $19.20
400gm Prime tenderized South Australian porterhouse or chicken breast in our own breadcrumbs served with lemon wedges. (parmigana – additional $3.80)
Beef $30.20
250g chargrilled beef fillet, roasted parisian potatoes, button mushrooms and lardoons.
Beef topped with Morten Bay Bugs in creamy garlic sauce $39.80
Porterhouse Steak
Export grade South Australian Porterhouse. Served with buttered kipfler potatoes.
300 gram $23.80
600 gram $45.80
900 gram * $58.80
*All who attempt the 900 gram steak are issued with a certificate and are recorded in the Porterhouse Register of Deaths and Marriages
SAUCES $3.20
Trio of Peppercorn red, black & green peppercorn in demi glaze
Wild Mushroom portobello, button & field mushroom sauce
Tangy Hollandaise creamy citrus & spice hollandaise
Bacchus red wine, garlic, bacon & rich jus
Traditional Meat Gravy with caramelized onion
Diane Sauce rich meat gravy with garlic, worcestershire sauce and cream
Bugs in creamy garlic sauce (9.80)
SIDES
Fast Greens Chinese bok choy in oyster and sesame sauce $7.80
Vegetables parrots, peas and potatoes sautéed in butter and chives $7.40
Country Club Chips twice cooked and dusted in chef’s special seasoning small $6.00
large $8.40
Garden salad with cider and mustard seed vinaigrette $6.60
Simple Caesar cos lettuce, bacon, parmesan and caesar dressing $8.60
Menagerie of Mushrooms portobello, field, button and brown mushrooms sautéed with mushroom sauce $9.80
RESTAURANT CLAYPOTS
All claypots are designed and served for the table to share or consume individually
All claypots are served with condiments and rice
Thai Green Seafood Curry $29.60
Mild Thai curry, coconut, onion, chilli, coriander, squid, prawns, fish, crab, lobster and mussels
Butter Chicken $22.40
Tender tandoori chicken fillets in the most popular Indian curry sauce, garlic yoghurt and spices
Eighteen Prawns $29.60
A full round of prawns, lightly spiced and sautéed kipfler potatoes, creamy roast garlic sauce
Gumbo $28.20
New Orleans style, squid, prawns, fish, crab, mussels, lobster and chicken
Veal Stroganoff $27.60
Tender veal strips sautéed with smokey paprika, flamed with brandy, mushroom and sour cream
Mushroom Risotto $19.80
With Asparagus, truffle oil and shaved parmesan cheese
Gnocchi $18.80
Tomato basil cream sauce, pine nuts, baby spinach leaf, roast pumpkin, semi-dried tomatoes
Cheeky Beef $25.60
Succulent beef cheeks, lardons, button mushrooms, baby potatoes and red wine glaze
Ceasar Salad $15.80
Baby Cos, shaved parmesan, bacon snippets, crispy croutons, our famous ceasar dressing,
warm coddled egg and anchovies
(add prawns $7.60, and tandoori chicken $6.60)
DESSERT AND CHEESE TAPAS
All tapas selections are $7.80ea
FLOCK OF CHEESES
(all two pieces per serve)
Chedder Vintage Centenary, Farmers Union: Rye biscuits and dark fruit chutney
Blue Adel-Blue, Le Vera: Fig nutloaf, honey almonds and crackers
Mature Alexandrina Mt Jagged: Lavosh and Barossa quince paste
Brie Barossa Valley: Crisp walnut bread with fresh apple and pear
Camembert Barossa Valley: French toasted baguette and fig relish
FLOCKING HELL PLATTER piece of each cheese selection served with quince paste, fresh apple & pear $19.40
DESSERTS (all two pieces per serve)
Mini cinnamon donuts filled with jam and cream
Toblerone bavarois with chocolate sauce
Baby brandy snaps with fresh strawberries and chantilly cream
Profiteroles with french vanilla mousse, hot chocolate sauce
Baileys and scorched almond ice cream
scoops with biscotti
SPECIALTY DESSERTS $12.00
Chocolate and Fresh Fruit Fondue
Freshly cut pieces of fruit served with warm milk chocolate dipping sauce and marshmallows
Billy Bunker and the Chocolate Daiquiri
Frangelico mousse, whipped chocolate cream, Grand Marnier fudge, white chocolate shards, toblerone chunks, scorched almonds, Belgian chocolate sauce and of course Billy
The Turkish Bath
Turkish delight semi freddo icecream with turkish delight, wild berries, and pouring chocolate
BANQUET & DEGUSTATION MENUS
Minimum 4 people - Maximum 16
Served with garden salad and basmati rice
BANQUET MENU (A) $35.80pp
Entrees - Tapas
w = served warm
c = served cold
w Salt and Pepper South Australian Squid with sweet chilli sauce (4)
w Budgies spicy indian onion, spinach and potato parcels with curry mayonnaise (3)
w Tiger Tees chicken satays with peanut sauce (4)
w Lamb Meat Balls in trio of pepper corn sauce with grain mustard (5)
MAINS
Gnocchi tomato basil cream sauce, pine nuts, baby spinach leaf, roast pumpkin, semi dried tomatoes
Porterhouse 300g export grade SA porterhouse, served medium with and red wine, garlic and bacon jus
Butter Chicken tender tandoori chicken fillets in the most popular indian curry sauce, raita and spices
Gumbo New Orleans style, squid, prawns fish crab mussels lobster and chicken
DESSERTS
Donuts mini cinnamon donuts filled with jam and cream
Baileys and scorched almond ice cream scoops with biscotti
BANQUET MENU (B) $39.80pp
Entrees - Tapas
w = served warm
c = served cold
w Tiger Prawns chargrilled coriander ginger prawns with thai chilli sauce (3)
w Haloumi & Zucchini Fritters with dill and Greek style yoghurt (4)
w Tandoori Chicken Spring Rolls mild butter chicken curry in pastry (3)
w Crispy Beef with Szechwan pepper, garlic and red chilli (5)
MAINS
Chicken Succulent SA free range chicken breast in Peking marinate, oven roasted on a bed of sautéed leeks and spring onions,
hoi sin sauce.
Eighteen Prawns a full round of prawns, lightly spiced and sautéed kipfler potatoes, creamy roast garlic sauce
Cheeky Beef succulent beef cheeks, lardoons, button mushrooms, baby potatoes and red wine glaze
Pork King Henry Porkerhouse – 300g Rib steak, moisture infused, apple cider sauce, roast baby potatoes & crackling.
DESSERTS
Baby Brandy Snaps with fresh strawberries and chantilly cream
Toblerone Bavarois with chocolate sauce
BANQUET MENU (C) $43.80 pp
Entrees - Tapas
w = served warm
c = served cold
w Tiger Prawns chargrilled coriander ginger prawns with Thai chilli sauce (3)
c Sushi avocado, capsicum and cucumber with sweet soya sauce, wasabi and sweet pickled ginger (4)
w Feking Duckwits peking duck, hoisin sauce, spring onion in chinese pancakes (3)
w Salt and Pepper SA Squid with sweet chilli sauce (4)
w Crumbed Lemongrass pork fillet with chilli mojo sauce (4)
MAINS
Drunken Duck on the 19th half an aromatic crispy skin & boneless duck in honey, soy & ginger sake.
Spear Creek Lamb saltbush lamb rump, chargrilled & rested with crispy bacon potato rosti & mint scented lamb jus.
Moreton Bay Bugs in a thick creamy champagne and fennel sauce, gratinated & topped with
chargrilled bugs.
Thai Green Seafood Curry mild thai curry, coconut, onion, chilli, coriander, squid, prawns, fish, crab, lobster & mussels
DESSERTS
Toblerone Bavarois and chocolate sauce
Profiteroles with French vanilla mousse, hot chocolate sauce
Baileys and scorched almond ice cream scoops with biscotti
Tapas Degustation $38.80pp
w = served warm
c = served cold
SOUP the famous San Francisco seafood chowder served in individual cups
w Tiger Prawns chargrilled coriander ginger prawns with thai chilli sauce (3)
w Turkey Parmigianas breast meat in golden crumbs, melted mozzarella and Napolitana sauce (3)
w Crispy Beef Strips with szechwan pepper, garlic & red chilli (5)
w Spicy Thai Crab and Prawn Cakes with mustard mango chutney mayonnaise (3)
w Tiger Tees chicken satays with peanut sauce (4)
w Barramundi Gougons crumbed with home made tartare sauce (4)
w Feking Duckwits peking duck, hoisin sauce, spring onion in chinese pancakes (3)
w Lamb Meat Balls in trio of pepper corn sauce with grain mustard (5)
w Crumbed Lemongrass pork fillet with chilli mojo sauce (4)
w Haloumi & Zucchini Fritters with dill and Greek style yoghurt (4)
c Vietnamese Cold Rolls with feta and spicy Asian dipping sauce (3)
DESSERTS
Mini Cinnamon Donuts filled with jam and cream Baby Brandy Snaps with fresh strawberries and chantilly cream
Toblerone Bavarois and chocolate sauce
Baileys and scorched almond ice cream scoops with biscotti
THANK YOU FOR CHOOSING BIRDIES RESTAURANT @ THE TAP INN |
