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.

ITALIAN OVEN BAKED BREAD 8
Warm ciabatta with extra virgin olive oil and aged balsamic

GARLIC BREAD 9
Oven roasted garlic and fresh herb bread

OLIVES 12
Bowl of house marinated kalamata and stuffed queen olives

TAPAS

Semolina and smoked paprika squid with garlic aioli 16
Beef and almond meatballs with tomato relish and Pedro Ximenez reduction 16
Garlic and chilli prawns with spinach and spiced chickpeas GF 16

OYSTERS

Sydney Rock oysters GF
Natural with lemon GF 20 40
Orange and pernod granita with lemon a la grecque GF 23 46
Red wine vinegar and golden shallot reduction GF 23 46
Onda Kilpatrick with braised leek and smoked speck GF 23 46

Please note our oysters are determined by the best quality, origins may vary depending on seasonal availability.

GF – gluten free

ENTREES

Soup de jour (soup of the day) MP

Prawn and crab open lasagne over foaming shellfish bisque with fennel and snow pea tendril salad 29

Pan fried marinated quail with pork and apricot stuffing, beetroot jus and wilted baby Gem 28

Pumpkin ricotta and sage gnocchi finished with creamy four cheese sauce and pistachio gremolata 22

Braised wagyu beef with pye lentils, fondant potatoes, globe artichokes and wild mushroom ragout GF 26

Confit of pork belly with seared scallops, Jerusalem artichoke puree and lemon a la grecque GF 27

Seafood risotto with preserved lemon, mint and peas GF

GF – gluten free

MAINS

Atlantic salmon with a miso pesto, snow peas and gravlax salmon on a verjuice beurre blanc and finished with a black olive tapenade GF 37

Pan fried Goldband Snapper and roasted marron tail with medley of petit pois, caramelised pancetta and marron butter GF 42

Pork cutlet and roasted pumpkin with a leatherwood honey and sage crispy crackling, candied apples and cranberry jus GF 37

Confit duck Maryland with potato, Parmesan and oregano gnocchi, baby carrots, spinach and caramelised blood orange sauce GF 42

Seafood risotto with preserved lemon, mint and peas GF 38

Aged black Angus beef fillet on horseradish infused potato gratin with braised golden shallots and Madeira glazed sweetbreads GF 39

Twice cooked chicken stuffed with Swiss brown mushroom risotto, Swede fondant on chicken and corn consommé GF 38

Slow braised lamb shoulder with caramelised sweet potato and Dijon puree, rocket and walnut gremolata, jus and caponata GF 36

SIDES AND SALADS

Rocket salad tossed with red wine poached pears, Roquefort blue, pine nuts and aged balsamic dressing GF 12

Mixed leaf salad with baby beetroot, goats cheese and verjuice vinaigrette GF 12

Buttered bean‟s and broccolini with almonds GF 12

Crushed kipfler potatoes with crispy pancetta, preserved lemon and capers GF 12

VEGETARIAN MENU

Soup du jour (soup of the day) MP

Rocket salad tossed with red wine poached pears, Roquefort blue, pine nuts and aged balsamic dressing GF 14

Mixed leaf salad with baby beetroot, goats cheese and verjuice vinaigrette GF 14

Vegetarian lasagne – sweet potato, caponata and chefs cheese sauce 22 32

Pumpkin ricotta and sage gnocchi finished with creamy four cheese sauce and pistachio gremolata 22 32

Risotto of wild mushroom, pea, sage and Parmesan GF 24 34

GF – gluten free

Surcharge per person – Saturday $2.20 / Sunday $3.30 / Public Holiday $6.50