The Atrium’s Brassiere Restaurant features fine cuisine and a selection of wines from the Margaret River wine region and from around Australia.
The seasonal menu is lovingly prepared from a selection of the finest local ingredients ensuring quality and freshness.
You will enjoy the comfort of superb service, an intimate atmosphere and glorious views of the resorts outdoor pools and gardens.
Enjoy a sample from our menu below.
Entree
Atrium Taste Plate - Selections as advised on the day.
Chicken Croquettes - Diced chicken, Spanish onion and mozzarella bound in lemon crumbs, served with homemade tomato and pineapple chutney.
Warm Bruschetta - Ciabatta bread topped with fresh tomatoes, cashews, basil and mushroom ragout, and Romano cheese gratin.
Grilled King Prawn Salad - with salmon roe, vine ripened tomatoes, a tagliarini of garden vegetables and yellow miso dressing.
Main
Prime Busselton Beef Fillet - served with blue cheese butter and crisp potato rosti, or grilled prawns, roasted garlic mash, port and Stilton cream.
Seafood Chowder - Prawns, scallops, local calamari, mussels and snapper bound in a light veloute, served with julienne vegetables and fresh crusty bread.
Veal Saltimbocca - tenderloin escalope filled with prosciutto and sage, served on homemade spaghetti, roasted tomato and fresh basil sauce.
Pad Thai - traditional Thai flavoured rice noodle dish, with tiger prawns, chicken and chilli spiced omelette.
Where appropriate all meals are served with vegetables.
Dessert
Chocolate Lovers Plate - Chocolate fudge mousse, cognac truffles, orange, chocolate and pine nut tart with macerated strawberries and cream.
Vanilla Poached Fruit - poached seasonal fresh fruit, with lavender panna cotta and saffron nage.
Karri Honey and lemon Pudding - served with citrus marmalade and King Island double cream.
Cheese Selection - King Island cheeses with dried and fresh fruits, Shiraz jelly and crackers.
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