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Celebrate New Years’ Eve with us!

7 course banquet $99pp  |  with matching wines $150pp

Jarretts of Orange Sparkling or No.10 pale ale on arrival

 

Plantain chips with caramel jim

 

Pickled eggplant futomaki roll, mushroom nigari

Robot Ninja sake, Junmai-ginjo

 

Sashimi of yellow fin tuna, pickled daikon, yuzu dressing

Alpaca katsu buns with srirarcha mayonnaise

Roast duck tortellini, seaweed salad, soy vinegarette

2013 Goodman Vermentino Yarra Valley, VIC

 

Miso marinated blue eye trevalla, cucumber and seaweed salad

Stir fried green beans with cashews & garlic chives

2012 Hishiyama Koshu, Japan

 

Robata grilled wagyu beef, duck fat potato crumb, yuzu and sea urchin butter

 2010 Silos Estate ‘Ducks Nuts’ Shiraz

 

Japanese chocolate pearl cake, coffee jelly, local milk and Daintree vanilla ice-cream

2015 Small Acres Pomona dessert Cider

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Celebrate New Years’ Eve with us!

Christmas Day Closed

Boxing Day Closed

Tuesday 27th December Closed

Wednesday 28th December Open

Thursday 29th December Open

Friday 30th December Open

New Years Eve Open

News Years Day Closed

Monday 2nd January Closed

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Celebrate New Years’ Eve with us!

4 Course with matching wines $95 per person

Friday 2nd December from 6:30pm

Dave and the team will be preparing a banquet which will take the form of a short Kaiseki menu, a traditional Japanese (usually 14 courses) menu which reflects the seasons.

Michael Hannken from QED wines is an expert on Japanese wines and Grace Wines . Michael will be joining us for the dinner and discussing the finer points of Koshu and Japanese wine making.

You will be able to place an order for any of these wines and pick them up from Justin Lil Wines at your convenience

Menu

Sakizuke – Pickled eggplant futomaki roll, mushroom nigari
2015 Grace Koshu

Mukozuke – Pressed sashimi, daidai and smoked eel emulsion, ponzu gel, puffed rice
2014 Gris de Koshu

Yakimono – Robata grilled wagyu beef, duck fat potato crumb, yuzu and sea urchin butter
2012 Hishiyama Koshu

Shiizakana – Tea smoked duck breast, cardamom leaf, miso
2010 Single Vineyard Chardonnay

Mizumono – Crème caramel, peach sorbet, choya poached fruits

To book a table or inquire about this dinner phone us on (02) 4464 2323 or http://www.hungryduck.com.au
85 Queen Street Berry NSW 2353

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Celebrate New Years’ Eve with us!

Starting on Monday 7th of November Hungry Duck will be doing Meat Free on the first Monday of the month.

Its not a stand against eating Meat, more of a celebration of the humble vegetable who sometimes get put in second place. We thought that the notion of celebrating dishes that are whole and inspiring on their own (without meat) is a notion worth exploring.

Both our 5 and 9 course banquets will be completely Meat Free. We can also have vegan, gluten free and other dietary requirements covered if you need. Our vegetarian and vegan wines will also be highlighted for all you wine connoisseurs who would rather the animals be left out of your beverages.

American author and journalist Michael Pollan, on the subject of living, once wrote: “Eat food. Not too much. Mostly plants.” Upon this idea, FoodWISE started an initiative called Meat Free Mondays.

The menu includes tempura zucchini flowers with aged soy and citrus, through to organic soba noodles with mushroom dashi, nori and crispy garlic, we challenge you to look at the wonderful world of vegetable produce we have at our fingertips here on the south coast…it’s truly amazing!

Give us a call to book or book online

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Celebrate New Years’ Eve with us!

 

Book now for Happy Valentine’s Day 2016

Oyster tasting plate – 4 different oysters $15 pp

 

6 courses banquet $65pp

The buddah hand cocktail or no.10 pale ale

Crumbed quails eggs with ponzu mayonnaise

Sashimi of yellow fin tuna with orange and sechuan pepper sorbet

House made steamed alpaca buns, chili caramel and shallots

Miso marinated Blue eye trevalla with cucumber & seaweed salad

Stir fried green beans with cashews and garlic chives

Roast duck, pickled cherries, cassia & brocolini

Steamed jasmine rice

Caramel custard, seaweed fairy floss, strawberry soup

 

 

9 course banquet $95pp

The buddah hand cocktail or no.10 pale ale

Crumbed quails eggs with ponzu mayonnaise

Sashimi of yellow fin tuna with orange and sechuan pepper sorbet

Rare wagyu beef salad, pomelo, fresh coconut and nam prik

Duck spring roll, honey sesame, chilli ketchup

Wok fried duck eggs with xo and oyster sauce

 

Miso marinated Blue eye trevalla with cucumber & seaweed salad

French fried yukon gold potatoes with XO- kimchi mayo

Gerringong pasture fed wagyu, buckwheat and mushroom risotto, sea urchin butter

 

Chocolate and chilli tart with mango and yuzu sorbet