Welcome to Casay on the Beach
Our Philosophy is simple
“Food is for eating and good food
Is to be enjoyed…We think food is,
Actually very beautiful in itself”
Here we have infused ideas, taste, desires to offer you
A memorable dining experience
Enjoy!
Breads
Herbs and garlic (V)
Lightly toasted on Turkish bread
Bruschetta (V)
Topped with tomato, Spanish onion & basil finished with a balsamic glaze
$9.00
$13.50
Entrée
Lambs Liver
E: $18.50 M: $35.00
Dusted in seasoned flour, pan fried & served on a garlic mash with bacon, caramelized onion & a port wine jus
Prosciutto & Rockmelon Salad (GF)
E: $19.00
Fresh new season rock melon with freshly sliced prosciutto, goat’s cheese, roquette, toasted almonds &, finished
with an apple cider dressing (V Option) without the prosciutto
Szechuan Calamari (GF)
E: $19.00 M: $36.50
Calamari dusted with Szechuan spices & fried, served on a bed of mixed leaves, ruby grapefruit, chilli and mint
with a black bean aioli
Pork Belly (GF)
E: $19.50 M: $37.00
Pork belly braised in Apple cider & Beer served with a sweet red cabbage relish, spiced apple sauce & topped
with crisp sage leaves
Prawn Risotto (GF)
Finger lime, garden peas & coconut finished with chilli oil drizzle
E: $21.00 M: $38.00
Confit of Duck Gnocchi
E: $21.50 M: $38.00
Succulent confit of duck sautéed in red wine butter with a trio of mushrooms and shallots, tossed in potato
gnocchi, finished with a splash of Marsala & fresh chopped parsley
Mains
King Henry Pork Cutlet
$38.00
On a sweet corn & zucchini fritter, with baked goat’s cheese & toasted prosciutto, finished with rhubarb & apple
compote & chilli jam
Supreme of Chicken (GF)
$37.00
Served on sautéed buttered spaghetti squash infused with chives, served with baby beets & fire-roasted capsicum
purée
Slow roasted Duck Breast (GF)
$39.00
Served on sautéed baby bok choy with tamarind, crispy beetroot chips & dragon fruit glaze
Beef Wellington
$40.00
With a deconstructed interpretation of the classic, using Black Angus Grass Fed Striploin with Desiree mash,
mushroom ragout, capped with puff pastry, finished with a port wine jus
North Queensland Barramundi (GF)
$39.00
Crusted with herb and macadamia nuts served on a piperade with baby spinach & finished with a passionfruit
& lychee beurre blanc
Lamb Shanks
$38.00
Traditionally braised in red wine & tomatoes with seasonal vegetables & rosemary served on garlic mash
Tasmanian Salmon
$39.00
Served with fresh asparagus, heirloom tomatoes, shaved fennel on a wild mushroom pond
Goats Cheese & Semi Dried Tomato Tart (V)
E: $19.50 M: $36.50
Baked fresh with an avocado & chilli salsa, finished with baby spinach leaves & lime aioli
Vegetarian Risotto (V)
Baby spinach & trio of mushroom risotto in a vegetable bullion & shaved parmesan
E: $18.50 M: $35.50
Side Dishes
Sautéed chat potatoes with rosemary & sea salt (V) (GF)
Mixed Vegetables tossed in garlic butter (V) (GF)
Roquette & Parmesan Salad shaved Spanish onion & balsamic dressing (V) (GF)
Creamy Garlic Mash with a drizzle of olive oil & chopped parsley (V) (GF)
$8.50ea.
$8.50ea.
$8.50ea.
$8.50ea.
Desserts
Warm Red Wine poached Pear
With walnut paste & cinnamon mascarpone
$15.00
White Chocolate & Coffee Parfait
With almond praline shards and strawberry coulis
$15.00
Apple & Rhubarb Crumble
With vanilla Ice cream & pistachio wafer (Please allow 20 minutes cooking time)
$15.00
Deconstructed Lemon Cheese Cake
$15.00
a house made lemon cream cheese mousse accompanied with biscuit crumble & raspberry coulis finished
with fresh berries & white chocolate shards
Cheese Platter (to share) (V)
$29.00
Wattle Valley Double Brie, King Island Roaring 40’s Blue & Mersey Valley Cheddar served with spiced fig
paste, dried fruit & crisp breads
Affogato (GF)
Espresso coffee and vanilla ice cream, with your favorite liqueur
$16.00