enzo hunter valley

 
 

BREAKFAST


SEASONAL FRUIT BOWL

seasonal fruit bowl with vanilla yoghurt and byron bay brookfarm muesli

17.50 / add banana bread 23.50

BAKED RICOTTA

baked ricotta with smoked salmon, and cumquat marmalade, served on sourdough

19.00

EGG AND BACON ROLL

two fried eggs, two rashers of bacon on a pita roll, homemade tomato chutney

18.50

FREE RANGE EGGS

free range eggs served with toast: poached, scrambled or fried

16.00 / add baked beans or bacon 21.00

VEGO BREAKFAST BOARD

poached eggs, asparagus, binnorie feta, avocado, roast cherry tomatoes, pistachio red pesto, served with sourdough

24.00 / add smoked salmon 29.00

HAM BREAKFAST BOARD

poached eggs, bershire ham off the bone, avocado, binnorie feta, roast tomato, pistachio red pesto, served with sourdough

24.00

'ENZO' BENEDICT

poached eggs, baby spinach, and hollandaise on toast

21.00 / add ham, chorizo or smoked salmon 26.00

ENZO BIG BREAKFAST

two eggs, poached, scrambled or fried, served with bacon, mushrooms and roasted tomato served with toast

28.00

SIDES

smashed avocado, mushroom, binnorie feta, housemade baked beans, bacon, chorizo, smoked salmon, ham, prosciutto

5.00 each

spinach, roasted tomato, tomato chutney, onion jam, pistachio red pesto, hollandaise

2.00 each

 
 
 
 

LUNCH


BABY SPINACH SALAD

baby spinach salad with tasmanian goats cheese, avocado, pumpkin, crisp speck, honey mustard dressing, shaved parmesan

23.00 / add chicken 27.00

VEGETARIAN LINGUINI

chargrilled artichoke, local olives, semidried tomato, red onion, baby spinach and basil, lemon butter sauce, shaved parmesan

24.00 / add chicken 29.00

‘ENZO’ CAESAR SALAD

of cos lettuce, crisp bacon, soft boiled egg, white anchovies, garlic ciabatta, shaved parmesan 24.00 / add chicken 27.00

PORK CHEEK AND PISTACHIO TERRINE

winter vegetables, wrapped in prosciutto, green apple, chargrilled fennel salad, cranberry glaze

26.00

ITALIAN CURED MEATS PLATE

selection of salami and cured meats, housemade duck liver patē, port jelly, feta, toasted sourdough

33.00

ANTIPASTO

marinated feta, caper berries, olives, semi dried tomato, artichoke, housemade onion jam, air dried beef, toast

35.00

LINGUINI WITH TIGER PRAWNS

fresh chilli, baby tomatoes, chorizo, lemon butter sauce, shaved parmesan

29.00

WHITE RABBIT BEER BATTERED KING JOHN DORY

french fries, housemade tartare

26.00

PULLED PORK BURGER

fresh slaw, bacon aioli, raisin chutney on a pita roll with french fries

26.00

RIVERINA BLACK ANGUS RUMP 300G

slow cooked for 24 hours, roast forest mushrooms, white anchovy butter

38.00

BYRON BAY PORK CUTLET

marinated in sage, pickled red cabbage, caramelized apples

37.00

CHICKEN MARYLAND WRAPPED IN LUCCAS BACON

roast pumpkin puree, broccolini and almond salad

36.00

TASMANIAN SALMON, CRISPY SKINNED

braised tomato and chickpeas, herbed yoghurt

37.00

 

MORE PLEASE


GARLIC TURKISH

garlic turkish bread with fresh parmesan - 4 slices

8.00

THICK CUT FRIES

with aioli

9.50

LOCAL OLIVES

marinated in garlic, lemon

10.00

DUCK LIVER PATE

clarified butter, toasted sourdough

15.00

GREEK SALAD

feta, cucumber, red onion, olives, blush tomato basil side

9.00

HOUSEMADE DIPS PLATE

red pesto, hummus, tomato chutney

14.00 / add binnorie feta 19.00

CRISPY NEW POTATOES

with parmesan, sour cream

9.50

SIDES

smashed avocado, spinach, binnorie feta, chorizo, smoked salmon, leg ham, prosciutto, salami

5.00 each

slice of bread, tomato chutney, onion jam, red pesto, aioli

2.00 each

 
 
 
 

SWEETS


‘ENZO’ VANILLA BEAN BRULEE

with pistachio nut biscotti

14.00

SPICED BANANA PARFAIT

with peanut butter crumble

14.00

FLOURLESS CHOCOLATE CAKE

housemade white chocolate ice cream and blood orange jam

14.00

INDIVIDUAL LEMON TART

with housemade strawberry jam and king island cream

14.00

BANANA AND WALNUT BREAD

served with french butter

12.00

SCONES

two with strawberry jam and cream

10.00