room service menu

AVA I L A B L E 1 2 P M - 9 P M D A I LY

starters & salads

SOUP DE JOUR 11.50

Baby baguette
ONION sOURDOUGH LOAF V 13.00

Pink salt, churned butter, roasted butternut paste

C O N F I T O F G A R D E N M U s H R O O M s GF L V 1 9 . 0 0

Black garlic soil, goats cheese whip

C O R I A N D E R sc A L L O P s 2 0 . 5 0

Curry cauliower, charred artichoke, preserved lemon

H A M H O c K T E R R I N E GF L 1 9 . 0 0

Pumpkin seed, mustard cress and pea and ham

S M O K E D L A M B GF 2 0 . 5 0

Red and gold beets, Persian fetta and tiger tomato emulsion
O R G A N I c T O M AT O s A L A D GF V 1 9 . 0 0

Cured chilis, Shaw River buffalo mozzarella, fresh basil and white balsamic
CAEsAR sALAD 17.50

Baby cos, white anchovies, crisp streaky bacon, sea salt croutons and a soft poached free range egg
ADD sLOW ROAsTED cHIcKEN A D D s M O K E D AT L A N T I c s A L M O N A D D K I N G P R A W N s 7.00 7.00 9.50

V = Vegetarian GF = Gluten Free L = Lactose Free

= Chef Recommends

from the grill

T H E P O I N T WA G Y U B U R G E R 19.00 6.00 41.50

Chorizo, free range egg, ox tomato, sourdough bun

A D D FR I E S W O O D H E R B B R A I s E D H A L F c H I c K E N GF

Buttermilk puree, sweet pea whip

300G BLAcK ANGUs NEW YORK sTRIP 44.00

Salt and vinegar croquette, tempura onion rings

200G GIPPsLAND GRAIN FED TENDERLOIN 42.00

Saltbush compression, spring vegetables, parma ham powder

YOUR cHOIcE OF:

Porcini jus GF Hand churned braised garlic and pink salt butter GF Merlot reduction GF Spek and sweet corn ragout

mains
C H I c K E N B R E A s T, B A c O N & AV O c A D O C I A B AT TA c L U B s A N D W I c H 17.50

Tomato, brie, barbeque glaze, garlic mayonnaise

A D D FR I E S 6.00

PULLED PORK TURKIsH ROLL 23.50

Memphis marinade, slaw, cos lettuce, spiced potato skins

S E s A M E T E M P U R A D O RY 25.00

Crispy chips, coleslaw, charred lime and malt vinegar

MARKET FIsH GF 36.50

Charred asparagus, tomato and olive, pickled scallop, quail egg, sorrel emulsion
GIPPsLAND LAMB & RIVER MINT GF 40.50

Cauliower volute, heirloom vegetables, green pea dust and hibiscus puddles
H O U s E - M A D E G N O cc H I V 29.50

Blistered baby tomatoes, smoked shallot espuma, parmesan

M A L AY s I A N B E E F R E N D A N G 29.50

Pickled cucumber, fresh herbs

sides
R U s T I c c U T c H I P s , s P I c E D T O M AT O c H U T N E Y V L 8.00 B A K E D s W E E T P O TAT O W I T H B R O W N s U G A R & s P I c E GF V 9 . 0 0 PA N A c H E O F G A R D E N V E G E TA B L E s , R O A s T G A R L I c B U T T E R GF V 9.00

G O L D E N P E A R , R O c K E T & G O R G O N Z O L A s A L A D , W A L N U T D R E ss I N G GF V 9.00

V = Vegetarian GF = Gluten Free L = Lactose Free

= Chef Recommends

desserts & cheeses

WA R M c O R N B R E A D & B U T T E R M I L K P U D D I N G 16.00

Lemongrass parfait, pineapple cellophane, gingerbread crumb

C A P P U cc I N O M O U ss E 16.00

Chai milkshake, white chocolate cookies

TRIO OF IcE cREAMs 13.50

The Points house-made ice cream tasting plate Please ask your host for todays selection
LOcAL sELEcTED cHEEsEs 25.00

Please ask your host for todays selection of farmhouse cheeses Apricot paste, house-made chilli lavosh

room service menu

AVA I L A B L E 2 4 H O U R s

starters & salads

SOUP DE JOUR 11.50

Baby baguette
ONION sOURDOUGH LOAF V 13.00

Pink salt, churned butter, roasted butternut paste

O R G A N I c T O M AT O s A L A D GF V 1 9 . 0 0

Cured chilis, Shaw River buffalo mozzarella, fresh basil and white balsamic
CAEsAR sALAD 17.50

Baby cos, white anchovies, crisp streaky bacon, sea salt croutons and a soft poached free range egg
ADD sLOW ROAsTED cHIcKEN A D D s M O K E D AT L A N T I c s A L M O N A D D K I N G P R A W N s 7.00 7.00 9.50

mains
C H I c K E N B R E A s T, B A c O N & AV O c A D O C I A B AT TA c L U B s A N D W I c H 17.50

Tomato, brie, barbeque glaze, garlic mayonnaise

A D D FR I E S M A L AY s I A N B E E F R E N D A N G 6.00 29.50

Pickled cucumber, fresh herbs

V = Vegetarian GF = Gluten Free L = Lactose Free

= Chef Recommends

pizza
H AWA I I A N P I Z Z A 21.50

Champagne ham and Queensland pineapple

V E G E TA R I A N P I Z Z A 19.50

Marinated potato, fungi and goats cheese

sides
R U s T I c c U T c H I P s , s P I c E D T O M AT O c H U T N E Y V L 8.00

desserts & cheeses

WA R M c O R N B R E A D & B U T T E R M I L K P U D D I N G 16.00

Lemongrass parfait, pineapple cellophane, gingerbread crumb

LOcAL sELEcTED cHEEsEs 25.00

Please ask your host for todays selection of farmhouse cheeses Apricot paste, house-made chilli lavosh

beverages
Lamberts offers a premium selection of sparkling, white and red wine, beers and spirits. A range of soft drinks, juices, tea and coffee are also available from the comfort of your room.

PLEAsE DIAL 5 FOR FURTHER I N F O R M AT I O N A N D T O P L A c E YOUR ORDER.