Surrounded by glass, Sails on the bay is a Melbourne restaurant which sits one metre from the golden sands of Elwood Beach making the bay your dining canvas...
The sun sets right outside our windows, sparkling on the waters of Port Phillip Bay. The view is uninterrupted and on any given day you can view a cruise liner sailing across the bay, a wind surfer or at night the flickering lights of the West Gate bridge sparkle in the distance.
With a location so close to the beach you can almost touch the sand. It's the perfect place to dine, host a wedding, a corporate event or small party.
Sails on the bay restaurant began in 1994 with a simple concept - to make our customers into our regulars guests and to ensure that we always remain consistent. Entering our 16th year I hope you agree we have succeeded. The menu is designed to reflect the location, with modern Australian food touched by an Asian influence. Seafood and meat dishes share equal space on the menu, with attention being paid to vegetarian options and guests who require gluten free.
Japanese tea or **Bloody Mary 3.30
Natural Tasmanian Oysters 6/12
chilli & coriander vinaigrette, rye bread 18.50 34.50
**Prosciutto wrapped rabbit terrine, liver mousse & confit rabbit leg
finished with tarrgon aioli 23.00
Sesame seared tuna (rare), melon sushi, liquorice & soy glaze,
Japanese tea & oyster shooter 22.00
Chilli-lime roasted quail, avocado & radish salad,
ponzu & coriander dressing 23.00
porcini & feta cobb, duxelle salad, mushroom cappuccino 21.00
**Ocean trout "nicoise" salad,
chervil dressing 21.00
wasabi & mint dressing, orange and fennel salad 22.00
**Steamed snapper fillet, stir-fry vegetables, ricotta & anchovy stuffed zucchini flower,
seared scallpos, watercress puree, mango coulis 39.00
**Crispy skin Atlantic salmon, herbed skordalia, braised vegetables,
sherry & white wine butter sauce 37.00
Japanese risotto, white miso broth, pickled apple, flying fish roe 38.00
**Szechuan crusted duck breast (med-rare), soft polenta, broccolini,
balsamic glaze, strawberry & lemongrass sauce 40.00
**Grilled Portland beef eye fillet, dauphinoise potato, asparagus,
cherry truss tomatoes, dijon crème fraiche, pepperberry & madiera jus 41.00
**Almond & fig stuffed lamb medallions (medium - rare), white bean puree,
baby leek, vermouth jus 38.00
Melange (per person) Fish & shellfish from todays market served in two courses.
COLD ENTREE: oysters - **natural, **bloody mary & Japanese tea shots, ** bug with chive mayonnaise; tea smoked ocean trout nicoise salad, sesame seared tuna, liquorice & soy glaze; HOT MAIN: **grilled salmon, sherry & white wine sauce, grilled marlin, miso broth; **seared scallop, tomato & tarragon vinaigrette; **Wok fried crab, mussels, prawn & scampi with chilli, ginger, coriander & coconut 70.00
**Salad of globe artichokes, roast tomato, avocado & pear,
chervil & lemon vinaigrette 19.00
**Braised Spanish lentils, baby beets & feta,
rocket salad 19.00
Spaghettini, confit shallots, slow roasted tomato
spinach & olives 18.50 30.00
Soy, mirin & white miso broth,
tofu & asian greens 28.00
**Grilled palm hearts, celeriac puree, sauteed cucumber
tomato & lemon oil 32.00
Potato, eggplant & pea curry,
vegetable somosas 30.00
Baby green beans 9.00
Hand cut potato chips 7.00
**Garlic & rosemary roasted kipfler potatoes 8.50
**Rocket, pear & parmesan salad 9.50
Salad leaves, avocado, cherry tomatoes & soy glazed seeds 8.50
Warm dark chocolate mousse cake, ginger & chocolate delice,
honey ice cream 15.50
Rhubarb & orange chiboust, citrus confit, rhubarb sorbet 15.50
**Glazed passionfruit & pineapple parfait,
passionfruit curd, pineapple crisp 15.50
Warm apple galette, caramel ice cream, apple preserve 15.50
Warm flourless lemon & almond cake, coconut & lime sorbet,
lemon & coconut posset 15.50
Assiette of dessert for two people
chocolate mousse cake, honey ice cream, rhubarb & orange chiboust, passionfruit & pineapple parfait,apple preserve, rhubarb sorbet, chocolate & ginger delice 35.00
House selection of four, local & imported cheese,
fruit bread, wafers, muscatels & quince paste 18.50
with petit four 4.50
Gravitea & infusion
with petit four 4.50
SET LUNCH SPECIAL
MONDAY TO SATURDAY LUNCH - NOT AVAILABLE ON PUBLIC HOLIDAYS AND IN DECEMBER
2 courses, coffee & petit four 31.00
3 courses, coffee & petit four 36.00
We employ an experienced pastry chef who is able to prepare a celebration cake for your special occasion. We have a large range of cakes available to choose from or if you wish you may discuss you requirements with us directly.
Birthday / celebratory cakes may be: Served as dessert, fully garnished for $10.50 per person; Served as petit four size for $5 per person; There is a minimum charge of $30 for a cake.
Apricot and almond -
Brandy poached apricots in a light roast almond Madeira cake
Chocolate Mud -
Rich chocolate mud cake layered with ganache surrounded by chocolate chards
Fruit flan -
Sweet pastry base filled with pastry cream and topped with seasonal fruit or just the fruits you like. (price subject to availability of fruit).
Flourless Chocolate Cake -
Light Chocolate and almond cake layered with chocolate ganache.
Orange flourless cake -
Whole oranges boiled for three hours, blended with almond meal and eggs.
Strawberry shortcake -
Vanilla sponge layered up with lashings of cream and strawberries
Whipped cream folded through rich dark chocolate on a crispy base simply to bring out the chocolate flavor
CHARLOTTES - Mousse style in texture with a sponge base and soaked sponge layer in the centre to the appropriate flavour, lined with almond jaconde or finger sponge.
Black forest charlotte
Our interpretation of the gateau of old. Rich chocolate truffle base with a vanilla cherry mousse, topped with a chocolate marble mirror
Rich chocolate couveteure mousse with coffee and a hint of nougat hazelnut to add to the smoothness
Light and creamy with a real tang
Raspberry mousse can be mixed and matched if you would prefer with chocolate to add a little extra. Strawberry mousse can be mixed and matched if you would prefer with chocolate.
Light strawberry mousse, layered with Vanilla Sponge.
SMALL PARTY MENUS - see private dining
Groups of ten and over may choose whether to have a two or three course menu prior to their party. (e.g. entrée and main course or main course and dessert )
2 COURSE & 3 COURSE
please refer to Menu A & B in "Private Dining" $ 60 $ 75
VALENTINES DAY DINNER 2010
$110 per person (food only) please contact us for further information