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Citrus
Menu On the Net
Preface
It is with great pleasure that we welcome you to
At Citrus we are committed to providing quality, friendly service and value for money.
Dining out is to be enjoyed, it’s meant to be an experience, with the assistance of a talented and passionate team and your patronage we will endeavour to achieve this. On behalf of the team we sincerely hope you enjoy your dining experience with us and
please don’t hesitate to ask our friendly staff for assistance, particularly if you have any special dietary requirements. Any feedback can be provided directly to the leadership team via info@citrus.net.au
Once again thank you for choosing to dine at
Citrus Leadership Team
Ashley Murn (Head Chef), Dion Fiddler, Elsa Jacobs, Chad Herreen, Marco Fellegvari
Starter
House made Dips, fennel roasted Coriole mixed Olives, charred sourdough 15
Chef’s Plate - chicken liver Pate, mixed grain crostini
Arancini of saffron, pea
spiced Popcorn 17
Almond Gazpacho, WA truffle oil 6
Entree
Today’s Soup poa
Saffron, lemongrass cream poached Spring Bay Mussels,
fresh tomato, garlic, chilli, herbs 15
Oven baked Half Shell Scallops, corn soubise, sweet potato chips 15
Spiced ricotta and walnut stuffed Zucchini Flower, herb crumbed,
green olive tapenade, pickled walnuts, smoked paprika oil 15
Carpaccio Trilogy – citrus, fennel crusted Tuna;
raspberry vinegar pickled Beetroot;
red wine poached Venison;
salad of riberry, caperberry, watercress 16
Mini Meat Platter; confit pork belly, duck rilette, venison fillet, carrot two ways 17
Palate Cleanser
Today’s Sorbet 4
with Padthaway Estate ‘Eliza’ 6
Pasta & Risotto
Creamy tomato infused Risotto (Pescatore) baby squid, prawns, mussels, crab 28
Layered Open Ravioli, tea smoked chicken, crispy pancetta, avocado cream,
poached egg, cherry tomato compote 26
Pan-fried potato Gnocchi, veal, red wine, rosemary ragout, reggiano floss 25
Butternut pumpkin, ricotta, house-made Pappardelle, burnt sage butter, rocket 24
Verjus + thyme poached wild Mushroom Risotto, spanish onion, ruby chard,
asparagus, Ediths ashed cherve, micro herbs 25
Local blue swimmer crab Linguine chilli, basil, lemon-rocket salad 25
Main course
Today’s Fish poa
Free range orange, honey, anise glazed Muscovy Duck breast,
slow roasted fennel, coffee poached quince 31
Pan-seared proscuitto Wrapped Snapper, baby squid, mussels, prawns,
crab claw, simmered lightly in garlic, chilli, napolitana sauce 32
Today’s Steak, corn, garlic chive rippled wet polenta,
Pink + green pepper berry jus poa
Free range Pork Cutlet, white-bean cassoulet, shredded pork belly,
pecan - stuffed apple, crackling crumble 29
Tomato, eggplant, olive Tart, beetroot, fetta salad,
rosso tapenade, micro herbs 23
Side dishes
Sautéed Broccolini, Asparagus tossed in garlic, chilli, caldo e acido paste 10
Golden fried Potato with truffle salt, chilli salt and Coriole olive oil 10
Young leaf Salad, cherry tomato, cashew, Spanish onion 8
Slow roasted portabello Mushrooms, blue cheese + thyme butter 10
Dessert
Chocolate, pineapple + ginger Ravioli, spiced anglaise 14
Toffee poached Apple Tart, honey yoghurt foam 14
Lavender Brulee, fig ice-cream, honeycomb crumble 14
Sticky marmalade Pudding, orange blossom anglaise, vanilla bean ice-cream 14
Peanut rippled Caramel Parfait, praline, chocolate shell, caramel goo 14
Affogato - chocolate ice cream, Frangelico, dried fig-almond biscotti 14
No Frangelico 9
Cheese
served with Willabrand fig and nut slice, mixed grain crostini, muscatels
Udder delights ‘Swag’- Chevre (Adelaide Hills) (40 gm) 14
Alexandrina black wax cloth wrapped - Cheddar (Mt Jagged, Australia) (40 gm) 15
Brique d’Affinois - Brie (Lyon, France) (30 gm) 15
La Vera - Blue (Auvergne, France) (30 gm) 15
Board of all four 33
* While we endeavour to always serve listed cheeses, at times they are un-available or un-matured.
We apologise for this and will always have an alternative available for you.
Chocolate
Steven Ter Horst chocolatier bases his chocolates on the hand crafted European style.
Using the highest quality chocolate from Belgium coupled with the freshest local ingredients these artisan crafted chocolates are truly unique. (each piece approx. 30g) Josephine
Fig and red wine mélange enrobed in 72% Belgian chocolate 4
Lady Jane
Fresh lemon, milk chocolate ganache, balanced with 72% Belgian dark 4
Elouise
Gianduja, praline, milk chocolate ganache rolled in toasted almonds 4
Theresa
Chai latte fusion balanced with 72% Belgian dark chocolate 4
Liquor Coffee Double espresso shot, fresh cream, your choice of liquor 9.5 |
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Restaurant Details
| Citrus | |
| 199 HUTT STREET | |
| Adelaide | |
| 5000 | |
| Adelaide Region | |
| South Australia | |
| (08) 8224 0100 | |
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