CHEF'S MENU AT BEA RESTAURANT


 

In collaboration with Executive Chef Tom Haynes, Head Sommelier Georgina Larsson has created a rosé menu to pair perfectly with our Chef's menu. You can opt for either a 'Classy' or 'Outrageous' match depending in your mood. 

 

 

 

Rosé Rising Wine Match

 

 

 

Sydney rock oyster 5 ea

 

Bea Classy: NV Chandon Cygnet Pinot Meunier, Yarra Valley VIC

Bea Outrageous: NV Ruinart Rosé, Champagne FR

 

 

Bread, butter

Blistered tomato, broad bean, basil

Hiramasa kingfish, finger lime

 

Bea Classy: Spinifex Rosé, Barossa Valley SA

Bea Outrageous: Nittnaus Zweigelt Rosé, Burgenland AU

 

 

Burrata, apple, walnut

Jurassic quail terrine, mustard, pickles

 

Bea Classy: Domaine Le Galantin Rosé, Bandol FR

Bea Outrageous: Domaine Tempier Rosé, Bandol FR (From Magnum)

 

 

King salmon, diamond clams, grilled cabbage

Wagyu bavette, grain fed

 

Bea Classy: Barraco Rosammare Rosato, Marsala IT

Bea Outrageous: Salvo Foti Vinudilice Rosato, Etna IT

 

 

Butter leaf lettuce, chardonnay dressing

Smashed kipfler potato, green onion sauce

Creamed corn, jalapeño butter

 

 

Strawberry tart, white chocolate, ripple cream

Mandarin granita, coconut, eucalyptus

 

Bea Classy: Pegasus Bay Encore Botrytis Riesling NZ

Bea Outrageous: Ratafia de Champagne Egly-Ouriet FR

 

 

 

Chefs Menu – 89pp

 

- Bea Classy Match – 60pp

- Bea Outrageous Match - 80pp