The very popular Lotus Bay Restaurant at the Canberra Southern Cross Club offers fine dining seafood dishes at mid range prices.
Chef Jojy prepares beautifully presented flavours. Joined by manager Simon, the team serves Snapper and the cruise boat as well as Lotus Bay.
Pan seared scallops with black pudding and cauliflower espuma and salmon caviar (very good) $16
Freshly opened South Australian Black Mussels in Tomato and Basil soup $12
Baked Coffin bay oysters wrapped in proscuitto and BBQ sauce $16
Prawn and Crab Salad marinated in lemon with fresh herbs and citrus mayonnaise $19
Pesto Marinated cherry tomatoes and Bococcino Skewers with salad and grissini sticks $16
The Traditional sour dough roll with butter $2 is very good and well worth the low price.
Roasted Pumpkin and Goat’s Cheese Ravioli $24 – Alfredo sauce and wilted baby spinach
Pan- seared Tasmanian Ocean Trout $30 – Kumera fondant, crispy fennel and dill salad served with lemon jam
Five Spiced 16 Hours Cooked Barbeque Glazed Pork Belly $28
with Potato champ and Vichy carrots
Surf and Turf $34 – Grain fed beef tenderloin llet, herb & garlic marinated prawn, Parisian mash and tarragon avoured Béarnaise sauce
And then there is Chef Jojy’s signature dish, freshly cooked Atlantic Lobster served with lobster cream sauce, sprinkled with grated cheese and béarnaise sauce….
Only available on Tuesday and Wednesday night.
The desserts are well priced at $12.50 but not as good as the other courses.
The best is the black sesame seed icecream that comes with the mango mousse layered vanilla sponge and coconut espuma…
..and there’s an Adffogato – Vanilla ice cream, shot of co ee, Tuaca liquor.
Perhaps the best choice for dessert would be the trio of house made ice-cream.
Wine by the glass starts at around $9..
…and there’s a bar menu.
The views of the lake are lovely in the day time…however generally the decor has a club feel as you would expect.