*menu - winter 2010:

the kitchen philosophy at soho is simple - to provide fresh, light & well balanced, tasty cuisine in a fun & casual environment. where dining is a social event as well as a culinary one.

     
oysters:    
'bloody mary' oyster shot   8
  6 12
fresh natural oysters 17.5 26
oysters kilpatrick 18.5 27
     
light meals:    
eye fillet medallions served with a roasted capsicum, filled with bacon risotto & brie with an avocado aioil   20
fresh fish of the day with a cashew nut & poppy seed crumb, served with a smoked salmon potato cake & lemon mustard dressing   20
tandoori style chicken breast served on vegetable pakora with
salad greens, caramelised banana & lime pickle 		  19.5
lamb fillet on a cherry tomato & haloumi salad with minted yoghurt & roasted red pepper dressing   22
creamy brie and roasted vine ripened tomato tart with a rocket pesto & salad greens   17.5
pasta of the day - changes daily   17.5
soho seafood chowder served with toasted foccacia   17
eggs benedict served with smoked crispy bacon (or) smoked salmon - spinach, poached eggs & hollandaise on a freshly baked croissant
or both (bacon & salmon) 		  15

17.5
soho grill - hashbrowns, two fried eggs, tomato, bacon, mushrooms & toasted foccacia   18.5
     
platters:    
soho platter for 2 - marinated olives, hummus, roasted garlic, dukkah, selection of smoked & cured meats, pâté, cheeses, fresh baked foccacia & wafer crackers   50
seafood platter for 2 - bloody mary oyster shot, bacon wrapped scallops, tiger prawns, salmon & spinach filos, natural oysters,
seared tuna, herb crused mussels, home smoked salmon,
fresh & toasted foccacia 		  55
mixed asian style platter for 2 - duck rice paper rolls, sushi, mini spring rolls, dim sims, tiger prawn skewers, seared tuna & dipping sauces   40
bread platter for 2 - fresh baked foccacia with olives, roasted garlic, dukkah, feta, hummus, duck liver pâté, cheeses & lime pickle   30
     
tapas/entreés:    
oyster mushroom & duck liver pâté with caramelised red onion jam served on toasted foccacia   16
roasted pork belly served with apple fritters & fig chutney   16
seared scallops wrapped in streaky bacon with & drizzled with
rosemary oil 		  17
garlic tiger prawns with a citrus mustard aioli   16.5
confit of duck, kumara & chestnut croquettes served with
an orange aioli		   16
fresh salmon fillet wrapped in filo with baby spinach & homemade
tartare sauce 		  16.5
pork, pinenut & gruyere meatballs served with tagliatelle &
a rich tomato sauce 		  17
     
mains:    
fresh fish of the day stuffed with salmon & wrapped in filo, served with bacon mash & a spinach cream   30
roast chicken breast served with crushed oven roasted vegetables, a chestnut & kumara aioli & red wine dressing   29.5
eye fillet wrapped in bacon, served on an oyster mushroom risotto cake with wilted spinach, roast garlic cream & oven roasted vine ripened tomatoes, with a choice of roasted vegetables or salad   32
braised lamb shank with a whole grain mustard mash, roasted vegetables & a balsamic & red wine jus   28.5
roasted kumara & merlot pear crepes with blue cheese & leek cream   27.5
     
sides:    
roasted vegetables   7
chunky fries with aioli & tomato sauce   7
fresh green garden salad   6
homemade foccacia, hummus & aioli   8.5
     
kids menu:    
mini hotdogs & fries   6
chicken nuggets & fries   6.5
fresh grilled fish & green salad   9
ice cream & chocolate sauce   6
     
desserts:    
chocolate brownie served with a chocolate straw, vanilla bean
ice cream & chocolate sauce 		  12
white chocolate tart served with a fruit compote & boysenberry
ice cream 		  14
baileys crème brulee served with triple chocolate ice cream
  15
sticky date & walnut pudding with caramel sauce & vanilla bean
icecream 		  13.5
cookies & cream, brandy snap & chocolate stack served with
a toffee mascarpone 		  15
cheese board - a selection of cheeses with wafer crackers, quince & honeycomb   16
     
*sample menu only, prices and dishes subject to change    
     

 

images © ro darrall 021 844 410