Menu

The Point Restaurant seasonally update their menu to ensure we serve the freshest produce available. All food is cooked to order. We aim for our customers to have a pleasant, relaxed dining experience whilst enjoying breathtaking views of Soldiers Point waterways.  

 

Please take note of the following;

  • Licensed/BYO (bottled wine only) Corkage $3.50pp
  • The Point restaurant is non smoking inside and out
  • Sunday surcharge $2.50pp / Public holiday $5pp
  • One bill per table
  • 1% charge for payment made by credit cards
  • The Point Restaurant practices the Responsible Service of Alcohol
  • The menu is subject to change at any time without notice
  • Open 7 days from 11am to 11pm - Closed Christmas Day & Boxing Day
  • From October - Open for Breakfast on Saturday & Sunday from 8am
     

 


 


Menu

 

Appetisers


Turkish bread with roasted garlic butter    $6.50

Turkish bread with herb butter    $6.50

Turkish bread with roasted garlic butter and parmesan    $7.50 

Warm local Sourdough served with Housemade dips, Binnorie fetta, balsamic and olive oil    $12.50

Bowl of Hunter Valley Olives with garlic, chilli and orange (GF,V)    $6

Prosciutto with labna and pickled pear (GF)    $12

Pumpkin, parmesan, spinach arancini balls, roast garlic aioli    $12   

  
Holberts Oysters 
Natural, lemon wedge (GF)   $3.30
Kilpatrick  - bacon, tomato and Worcestershire sauce     $3.50
Mornay  - creamy cheese sauce     $3.50
Tempura  - light batter , soy dipping sauce    $3.50

 

Entrees


Premium Japanese scallops, cauliflower puree, crispy prosciutto, salsa verde x4 (GF)    $19

Seared yellow fin Tuna – Wakame seaweed salad, wasabi mayonnaise, soy dipping sauce    $19

Australian King Prawns     $22
     - In tempura with mango and Asian style salad, sweet chilli dip
     - Garlic, chilli, tomato and spinach cream sauce (GF) 

Slow roasted Pork belly, honey glazed with pear and cider puree, pea and mint salad (GF)    $18

Grilled halloumi, pomegranate, pumpkin, hazelnut and confit tomato salad (GF, V)     $18

Ravioli
    - Four cheese and shallots, spinach and pinenut butter $16
    - Pea and pancetta, tossed with herb butter $18

 

Main Course


Fish of the Day m/p
    - Grilled with macadamia nut butter, crushed kipflers, tossed green vegetables
    - Grilled with pumpkin, parmesan, spinach risotto cake, green beans, spinach, salsa verde

Seafood mixed grill – Salmon, prawns, squid and scallops with Nicoise salad (GF)     $39 

Deep fried Seafood – Tempura Snapper and Prawns, crumbed Scallops and Squid, chips and mixed salad tartare sauce    $36

Prawn, blue swimmer crab, and Squid fettuccine, baby spinach, garlic and chilli cream sauce    $38

Nolans Premium Sirloin – goats cheese and potato croquette, slow roasted tomatoes, garlic mushrooms, red wine jus    $37

Chinese master stock Duck leg, sweet potato cake, shitake mushrooms, choy sum, baby corn    $37

 

Hot & Cold Seafood platter for 2

(subject to availability) $140

Cold – Crabs, bugs, prawns and oysters &
Hot – Tempura fish and prawns, crumbed scallops and calamari, fruits and dips
add lobster - m/p

 

Cold Seafood Plate

(subject to availability) $33

1⁄2 Crab, 1⁄2 bug, prawns, oysters with mango and Asian style salad

 

Lobsters

(subject to availability) m/p

Creamy cheese sauce, steam vegetables, crushed kipflers
Mushroom and Dijon mustard sauce, steam vegetables, crushed kipflers (GF)

 

Sides


Chips with aioli dip (GF)    $8

Mixed Salad (GF)     $9

Steamed vegetables (GF)    $9

 

Dinner Fixed Price Menu

2 courses $45 / 3 courses $55 pp inc gst

 

Appetisers

Salt ‘n’ chilli squid – lime mayonnaise, seaweed salad

Four cheese and shallot ravioli, spinach and pinenut butter Mushroom risotto with chorizo, basil pesto

 

Mains

Nolans premium Rump steak, goats cheese and potato croquette, peas and shallots, red wine jus (GF)

Gold band Snapper fillet, grilled or in tempura, mixed salad and chips, tartare sauce

Chicken breast wrapped in prosciutto, rocket, parmesan and slow roasted heirloom tomatoes

Tasmanian Salmon fillet, grilled on Nicoise salad, lemon aioli dressing (GF)

 

Desserts

Passionfruit curd tart – strawberries - meringue

Spiced panna cotta, pear, mango and pistachio crunch (GF option available)

Brandy snap basket with ice creams

                                      

 


Desserts

Desserts $16

Affogato – Shot of espresso, frangelico,
and a scoop of vanilla ice cream 

Spiced panna cotta,
poached pear, strawberry & pistachio

Baked Baileys cheesecake,
English toffee ice cream

Fresh strawberries, honeycomb cream,
chocolate crumble

Warm chocolate brownie,
macadamia ice cream

Brandy snap basket, served with
ice cream and berry coulis

 

Dessert Wine
Tempus Two Botrytis Semillon
Powerfully rich and opulent style, combining flavours and aromas of
dried apricot, citrus fruit marmalade and hints of honey
30ml shot  $4    60ml glass  $8   250ml bottle  $29


Liqueurs - 30ml
Drambuie, Grand Marnier, Cointreau, Tia Maria,
Frangelico, Benedictine  $12


Baileys (60ml) $12

Liqueur Coffee  $12

Port
Galway Pipe $10

 

Coffees
Espresso   /   Macchiato   $3.50
Long black   /   Cappuccino   /   Flat white  $4
Latte   /   Hot Chocolate   /   Mocha  $4.30  
Mug  $4.50
Iced Coffee, Iced Chocolate   $6
Milkshake   $6

 

Teas - $4
English Breakfast   /  Earl Grey
Green   /   Peppermint   /   Camomile
Lemon twist


(V) Vegetarian   (GF) Gluten free  m/p Market Price
BYO wine charge is $3.50pp   Sunday surcharge $2.50pp  Public Holiday surcharge $5pp

1% surcharge on credit cards - No charge for eftpos

Menu subject to change without notice


Drinks

Click here to see the drinks list