Dinner
Dinner at Penny Farthing Espresso is all about high quality contemporary Australian cuisine made using fresh, seasonal produce. Owner Trevor Simmons and Head Chef Shaun Landman strive to create an approachable, sophisticated menu supported by a carefully selected Australian wine list.
With an emphasis on sharing dishes, Farthing dishes are smaller, while Penny creations can be shared or enjoyed as a main. We do a verbalised dessert menu each night, giving the chefs an opportunity to create new ways to cap off the night.
Dinner is served from 5:30pm Tuesday to Sunday and bookings are most welcome.
FARTHING
Crunchy, spiced peanuts with lime / 7.0
White bean & fennel croquettes served with chilli & lime dip / 13.0
Tiger prawns served on banana leaves with lemongrass & shallots / 15.0
Polenta, fig & chevre stacks rolled in black sesame ash / 13.0
House made paté served with cornichon, pear & caper petit salad & crusty ciabatta / 14.0
Seared scallops served on a pea & sage puree topped with red garnet & chervil / 16.0
Rice flour crepes topped with duck, prosciutto & radicchio, finished with pomegranate kernels / 16.0
Green tea crusted sardines served on wombok spears with caramelised orange wedges / 15.0
Sesame crusted prosciutto with date & eggplant puree, bocconcini paste & green mango chutney / 16.0
PENNY
Baked field mushrooms stuffed with ricotta, thyme, oregano, olives & sundried tomatoes / 16.0
Marinated tofu with salted cabbage served on soda water crepes with sticky peanuts / 16.0
Semolina gnocchi with braised beetroot, rocket & pecorino, finished with toasted pine nut butter / 17.0
Braised wild boar served on brown rice filled lettuce cups topped with shaved radish & lime zest / 20.0
Slow cooked hot pot of baby beetroot & mograbieh topped with yoghurt, avocado & coriander / 18.0
Twice cooked pork belly on white bean puree with a chard & fennel salad / 21.0
Confit duck legs on orange & sweet potato mash with beetroot relish & a cardamom reduction / 22.0
Medium rare kangaroo fillet on baked semolina, served with parsnip puree & green mango chutney. Finished with confit truss tomatoes & watercress / 22.0
SIDECART
Crispy chat potatoes tossed with chives & served with a mint aioli / 7.0
Broccolini, shaved zucchini & cherry tomatoes / 9.0
Leafy Greens tossed with pear & walnuts / 8.0
Asparagus, capers & roasted shallots / 9.0
