Officially set to open on 15 July, The Banksia bar and restaurant has unveiled its full menu, blending its vibrant dining experience with old-world Mediterranean flavours and local produce.
Centred around a small plates concept that delivers big flavours and vibrant colours, the menu lends itself perfectly to sharing and provides the perfect backdrop for a date night, celebration with friends, or a business lunch to impress.
Taking inspiration from its name, The Banksia, elements of fire and smoke are being brought through in a selection of the food and drink offering.
Made up of four core sections, the All-Day Menu comprises a mix of seafood, meat, soil and grill options.
Guests can expect a host of Mediterranean staples, in addition to some tasty showstoppers sure to ignite the tastebuds. From Beef Brisket Pachanga and Hummus Kavurma, to King Scallops and Beetroot Tarator, there’s something for everyone to enjoy.
Diners can also choose from classic Mediterranean nibbles, or tuck into some traditional mezze options, including the signature Banksia Hummus, which provides the perfect spectacle for guests to enjoy as it is prepared at the table.
Guests can finish their visit with a choice of delicious desserts – from spiced doughnuts soaked in honey and topped with pistachios, traditionally known as Lokma, to the Banksia adaptation of a refreshing Citrus Cheesecake with rose syrup and almond crumble.
The Banksia bar menu will provide a host of tipples and non-alcoholic options to choose from.
The Banksia will also offer a brunch menu, perfect for those slow weekends or morning business catch ups.
The Mediterranean influence will continue, with savoury options such as Turkish Eggs and Chickpea Fritters. For those who prefer sweet options, brunch goers can select the Buttermilk Lemon Ricotta Pancakes served with orange compote and candied pistachio, or a choice from the Banksia Pastry Selection if looking for something slightly lighter, or to take away with them on their day.
Craig Rogan, head chef at The Banksia, said: “The Banksia menu has been a real labour of love – Mediterranean cuisine is one of my favourites, so to be able to bring together things that I genuinely love to eat myself with local produce, has been particularly special.”
He added: “After months of preparation and perfecting the dishes, it’s incredibly exciting to be opening our doors to the public next week. We hope they get as much joy out of tasting our food as we have had creating it.”
