The food of Europe varies throughout the many regions due to its geography, climate and history.

Onda utilises the freshest, finest European, local and seasonal produce to bring you an exquisite, sophisticated and diverse menu.

Breads served with your choice of sea salted butter, garlic and herb butter or Olive oil and balsamic reduction

Traditional white dinner roll 3
Seven grain dinner roll 3

APPETISERS & OYSTERS

Vanilla salted almonds 7
Marinated Sicilian and kalimata olives 7

Natural with lemon and mignonette 19 35
Ginger beer and lime sorbet 21 39
Kilpatrick 21 39
Gruyere cheese and chive gratin 22 40
Oyster selection plate 25 44

SEAFOOD PLATTER FOR TWO

Fresh daily seafood with garden salad and triple cooked chips with aioli 140

ENTREES

Prawn Cocktail
Cooked tiger prawns, hass avocado mousse, cocktail sauce consommé, cucumber gelee, lemon whip, toasted quinoa and aioli 29

Quail Ballantine
Jamon wrapped quail ballantine, shaved fennel salad, caramelised fig, soft boiled quail egg, breakfast radish and jamon crumbs 26

Canadian Scallops
Seared Canadian scallops, heirloom carrots, pickled blood oranges, watercress and European yoghurt mousseline 28

Petuna Ocean Trout 
42˚ north folk pine cured petuna ocean trout, apple and celery espuma, freeze dried strawberries, hazelnuts, port gel and poached celery 23

Spring Pea and Ham Soup 
Ham hock terrine, spring pea velouté, rosemary cream, pea mousse, snow pea tendrils, parmesan sour dough croutes and puffed pork rinds 24

MAINS

Barramundi  
Oven roasted barramundi fillet, provenҫal crust, braised globe artichokes with braising liquor, brandade and potato wafer 40

Atlantic Salmon 
Crisp skinned Atlantic salmon, white onion soubise, bok choy, salt roasted scampi tail, compressed cucumber and red wine vinegar 38

Spring Lamb  
Assiette of spring lamb, tarragon bulger wheat, olive tapenade, garlic cream, Sweet breads, micro cress and mint jam 42

Grade 7 Wagyu Beef   
Fillet of Wagyu beef, oxtail tortellini, caramelised red onion, potato fondants, sautéed baby spinach and truffle sauce 55

Organic Chicken  
Roast organic chicken supreme, breakfast radish, black garlic, purple potatoes, celeriac puree, manchego cheese and parsley jus 37

VEGETARIAN ENTREES

Butternut Pumpkin 
Roast butternut pumpkin custard, pomegranate molasses, fried basil, toasted pine nuts and semi dried cherry tomatoes 23

Goats Cheese
Goats cheese mousse, toasted almonds, French bean and wild mushroom sauté, truffle vinaigrette and micro beet leaves 24

Asparagus
Etuvee of white, green and purple asparagus, fried eschalot, red wine Vinegar powder, poached hens egg and sour dough crostini 22

VEGETARIAN MAINS

Risotto 
Spring garden vegetable risotto, heirloom tomatoes, chervil cottage cheese and young shoots 33

Ravioli 
Smoked garlic and ricotta ravioli, caramelised onion jam, beurre noisette and shiso leaves 31

SIDES AND SALADS

Hand cut triple cooked chips with aioli 8 

Rocket, radicchio and sweet corn salad with balsamic dressing 8

Steamed broccolini, toasted pine nuts and green chilli 8

Mixed leaf salad with fine herbs, blossoms and eschallot vinaigrette 7