Times Berwick

($ 149 per person) ON ARRIVAL: A glass of carefully champagne / white or red wine / beer / soft drink OCEAN FEAST: Premium Cold Seafood Platter Chef’s selection of freshest seafood, 1⁄2 lobster, 6 sydney rock oysters, 4 king prawns, Marie Rose, hot sauce MAIN: (choice of) O’CONNOR T-BONE 800 GM MB: 3+ (GFO) 150 days GRAIN FED; Recommended: Medium-rare/Medium Basted in Times’ Signature glaze, served with choice of 2 sauces ROAST DUO OF DUCK & PORK Pot-roasted duck leg & breast, crispy kale, cherry jus, slow roasted pork belly SIDES TO SHARE: BRUSSELS SPROUTS (VGO, VO) Burnt butter, hot honey glaze, pomegranate, herbs & crispy pancetta WAGYU ROAST POTATOES (GF) Roasted potatoes with rosemary, wagyu tallow, parmesan cheese & black truffle aioli DESSERT: STICKY DATE PUDDING Salted caramel ice cream, caramel sauce, hazelnut praline and cinnamon crème anglaise STRAWBERRY & PASSION FRUIT PAVLOVA Passionfruit, strawberry sorbet, lime & elderflower cream, sumac macerated berries

($119 pp) PRE STARTER: GARLIC & PARMESAN BREAD (VG) Fluffy brioche, garlic & herb butter, parmesan, rosemary ENTREES: (your choice of) SIGNATURE FRIED CALAMARI (GFO) Spiced flour mix, Vietnamese dipping sauce & herbs MUSHROOM & TRUFFLE ARANCINI (VG) Black truffle aioli, parmesan cheese, Davidson plum MAINS: (To Share) TIMES CARNIVORE SHARING BOARD WAGYU RUMP (200G), CHOICE OF HALF PORK OR BEEF RIBS, SLOW ROASTED PORK BELLY, FLAMED GRILLED HALF CHICKEN Served with choice of two sides (chips / simple salad / mash) & one sauce DESSERTS Your choice of) STICKY DATE PUDDING Salted caramel ice cream, caramel sauce, hazelnut praline and cinnamon crème anglaise DUO OF SORBET (V, GF) Strawberry / green apple, fresh berries

Every Thursday night, Times Berwick offers a unique and exclusive Date Night, in our elevated dining area on our upstairs level. We offer a curated three course set menu, designed to be shared between you and your special someone, for the cost of $105 per guest. We also offer an exclusive and tailored wine list, and specialty cocktails, for an additional cost, prepared by experienced mixologists in our separate upstairs bar. Menu: Two glasses of sparkling wine, poured upon arrival. ENTREE (One to Share) •Scallops Grilled Hokkaido scallops, served with Café de Paris butter & parsley. •Arancini Wild mushroom and truffle arancini with black truffle aioli, parmesan cheese •Wagyu Tartare Traditional condiments, anchovy, yolk, arugula, aged parmesan, chives, crispy garlic, potato crisp •6 Natural Sydney Rock Oysters MAINS: (your choice of:) HARISSA LAMB SKEWER Marinated Lamb fillet, onion & red capsicum, lemon & rosemary glaze, finished with pickled onion, harissa and fermented tomato seasoning 250G WAGYU RUMP Premium Wagyu rump, grain fed 450 days, basted with Times Signature basting, served with your choice of chips, salad or mash, and one of our signature sacues. PAN FRIED BARRAMUNDI Baby potato, spinach, shallots, heirloom tomato, laksa sauce, fried curry leaves RICOTTA AND SPINACH AGNOLOTTI (VG) Chives, Saffron butter emulsion FLAME GRILLED CHICKEN Fermented chilli glaze, romesco sauce, crispy kale, pickled chilli and shallot, served with chips. SIDE (One to Share) •Roasted Pumpkin Honey roasted, with chilli yoghurt, salsa verde, seasonal herbs & almonds •Roast Potatoes Roasted potatoes with rosemary & wagyu tallow, parmesan cheese & black truffle aioli DESSERT (One to Share) •TIMES PAVLOVA Served with cream and sumac macerated berries •STICKYDATE PUDDING Salted caramel ice cream, caramel sauce, hazelnut praline and cinnamon crème anglaise