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Thank you

Sam Beatty, Executive Head Chef – Babbingtons Bar & Grill,

BEST WESTERN PLUS Apollo International

Sam heads our culinary team at Babbingtons Bar and Grill, as the Executive Chef,

with over 17 years’ experience in the hospitality industry.

Our cuisine has a distinctive modern Australian focus with an affinity for balanced

flavours, incorporating European techniques. Our recipes have been developed over

many years and others are created, each season, especially for Babbingtons.

Our menus are planned to provide a culinary variety for those guests that stay

multiple nights at the Apollo International. Executive chef Sam is sensitive to dietary

needs that might include the avoidance of food allergens or animal products. If you

have any special requirements, please do not hesitate to let your waiter know.

We aim to ensure that you can sit back, feel relaxed and enjoy your dining

experiences in a quality venue providing natural bush-land views towards

Newcastle.

“One cannot think well, love well and sleep well, if one has not dined well”

Virginia Woolf

Welcome to Babbingtons - Bon Appétit

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Thank you

BREADS

Char-grilled sourdough served with a confit garlic butter 8

Baked ciabatta rolls with Babbingtons dukkha and olive oil 8

Trio of house made dips with a selection of toasted breads 14

ENTREES

Roasted winter vegetable soup served with house-made Melba toast 10

Babbingtons garden salad, toasted walnuts and crumbled goats curd 12

(GF)

Ricotta gnocchi with spinach and pea velouté, roast pumpkin 16 / 26 (main)

and crisp parmesan wafers

Tempura-battered zucchini flowers stuffed with goats curd 16

and lemon on a mixed beetroot salad

Tempura soft shell crab with Siracha aioli and charred corn salsa 17

Seared sea scallops on a pumpkin velouté with fresh micro salad (GF) 17

Pan-fried quail breasts on a capsicum coulis, char-grilled zucchini 17

and red wine jus (GF)

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MAINS

Ricotta gnocchi with spinach and pea velouté, roast pumpkin 26

and crisp parmesan wafers

Crispy-skin pork belly with roast beetroot, sautéed leeks 29

and rosemary jus (GF)

Slow-braised beef noisette on a creamy potato purée, steamed 29

green beans and red wine jus (GF)

Confit duck Maryland on a wild mushroom risotto finished 29

with crisp sage and parmesan (GF)

Grilled chicken breast stuffed with basil and garlic, on a 31 sweetcorn puree, roast heirloom carrots and Dijon cream

Pan-fried salt-water barramundi with roasted confit potatoes 32 and heirloom cherry tomato salsa (GF)

Char-grilled beef eye fillet with a medley of Jerusalem artichokes 35 and Penfolds rare tawny jus (GF)

Fish of the day (see wait staff for today’s creation) MP

SIDES Sautéed chat potatoes (GF) 7

Crispy fries with sea salt (GF) 7

Roasted Dutch carrots (GF) 7

Babbingtons garden salad (GF) 7

Roasted winter vegetables (GF) 8

Steamed vegetables (GF) 8

For vegetarian options, please see our friendly wait staff for a separate menu

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Thank you

GRILLS

All grills are cooked to your liking and served with

roasted baby onions, Dutch carrots, your choice of one potato and

one accompaniment (all GF)

250g Pork scotch - bone on (Campbell River – NSW) 32

300g Lamb rump (Emerald Valley – Western Victoria) 34

300g “Black Angus” Sirloin (South Gippsland, Grass-Fed) 34

250g “Black Angus” Scotch fillet (South Gippsland, Grass-Fed) 35

Accompaniments (all gf)

Porcini mushroom cream

Peppercorn and brandy jus

Red wine jus

Sage jus

Salsa Verde

Dijon Cream

Potatoes (all gf)

Creamy mash potato

Crispy fries with sea salt

Roasted chat potatoes

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DESSERTS

Selection of Gelato’s and sorbets 9 (See wait-staff for today’s selection)

Vanilla-bean ice-cream, with house-made hot chocolate sauce 11

and candied pecans

Dark chocolate terrine with vanilla-bean ice-cream 12

and Dulce de Leche (GF)

Chocolate donuts with vanilla whipped mascarpone 13

and raspberry jelly

Apple and Cinnamon Crumble, a classic dessert served with 13

vanilla bean Ice - cream

Maple crème brûlée with a house-made marshmallow and 13

mixed-berry compote (GF)

Turkish delight panna cotta with toasted pistachios and 13

coconut, finished with vanilla fairy floss

Cheese Board for 1 13 Cheese Board for 2 25

A selection of up to three local and imported cheeses

served with lavosh, dried fruits, fresh pear and quince paste (Please see wait staff for todays cheese selection)

Affogato of vanilla-bean ice cream with a shot of espresso, almond biscotti your choice of : Tia Maria, 16

Baileys,

Kahlua,

Amaretto Frangelico

Jamesons

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150mL 375mL 750mL SPARKLING Glass Carafe Bottle

Craigmoor Sparkling, Mudgee, NSW 7 27

Lagioiosa Prosecco, Italy 39

CHAMPAGNE

Non-Vintage Lois Blanc De Blancs, Adelaide Hills, SA 45

Piper – Heidsieck Brut, France 85

WHITE

2016 Fiore Moscato, Hunter Valley, NSW 8 36

2016 Pikorua Sauvignon Blanc, New Zealand 8 20 36

2016 Beach Hut Chardonnay, South Eastern Australia 7 18 27

2016 Wild Oats Chardonnay, Mudgee NSW 9 21 39

2016 Wild Oats Sauvignon Blanc Semillon, WA 8 21 39

2017 Tamburlaine Sauvignon Blanc Semillon (Organic),

Orange, NSW 8 20 27

2017 Climbing Pinot Gris, Orange, NSW 11 24 43

2016 Pikes ‘Luccio’ Pinot Grigio, Clare Valley, SA 8 20 36

2017 Ad Hoc ‘Wallflower’ Riesling, Great Southern, WA 10 22 41

2015 Tyrrell’s Chardonnay, Hunter Valley, NSW 42

2017 Tyrrell’s Fordwich Verdelho, Hunter Valley, NSW 43

2017 Tyrrell’s Hunter Valley Semillon, Hunter Valley, NSW 43

N.B. – Vintages are correct at time of print and are subject to change

One bill per table please, no bill splitting

Thank you

150mL 375mL 750mL ROSE Glass Carafe Bottle

2016 Wild Oats Rosé, Mudgee NSW 9 39

RED

2016 Beach Hut Shiraz, South Eastern Australia 7 18 27

2016 The Yearling Shiraz, Coonawarra, SA 8 20 33

2016 Tyrrell’s Old Winery Pinot Noir, Hunter Valley, NSW 8 20 33

2015 The Yearling Cabernet Sauvignon, Coonawarra, SA 8 20 33

2017 Tyrell’s Beyond Broke Road Cabernet Sauvignon,

Limestone Coast, SA 11 24 43

2015 Giesen Merlot (Organic), Hawke’s Bay, New Zealand 11 24 43

2017 Tamburlaine Cabernet Merlot (Organic),

Orange, NSW 8 20 27

2014 Wild Oats Cabernet Merlot, Mudgee, NSW 9 22 39

2015 Pikes ‘Luccio’ Sangiovese, Clare Valley 8 20 36

2016 Argento Classic Malbec, Argentina 9 22 39

2016 Tyrrell’s Shiraz, Hunter Valley, NSW 45

2016 Robert Oatley Signature GSM, McLaren Vale, SA 45

2014 Joseph Drouhin Beaujolais Villages, France 59

DESSERT WINE

Tempus Two Botrytis Semillon 9 47

N.B. – Vintages are correct at time of print and are subject to change

One bill per table please, no bill splitting

Thank you

THE FINISHING TOUCH

Barista Coffee small 4 . 00 large 5

Extra Shot 1 . 00

Syrup . 50

Soy/Amlond/Lactose Free Milk . 80

Liqueur Coffee with fresh cream 12

Selection of Teas – English Breakfast 4

Earl Grey

Peppermint

Green Tea and Lemon

PORT

Galway Pipe Grand Tawny Port 12y/0 8

Dow’s Fine Ruby Port 9

Penfold’s Club Tawny 10

Penfold’s “Grandfather” Rare Tawny Port 20y/o 16

COGNAC

Hennessy V.S.O.P (France) 15

Courvoisier V.S.O.P (France) 15

D.O.M Benedictine (France) 16

Grand Marnier (France) 16

BRANDY

Chateau Tanunder 9.5

DESSERT WINE

2015 Tempus Two Botrytis Semillon, Hunter Valley 9 47

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BEERS

STANDARD 7 PREMIUM 8

Tooheys New Crown Lager

Tooheys Old 150 Lashes (James Squire’s)

Tooheys Extra Dry James Boags

Victoria Bitter Hahn Super Dry

Pure Blonde Coopers Pale Ale

Little Creatures Pale Ale

LIGHT/MID 6.5

IMPORTED 9

Hahn Super Dry 3.5 Corona

Cascade Light Peroni

XXXX Gold Asahi Super Dry

CIDER 8 JUICE 4

5 Seeds (Apple)

Pressman’s (Apple)

SOFT DRINKS 4

Coke

Coke Zero

Diet Coke

Lemonade

Lemon Squash

Lemon Lime Bitters

Soda / Tonic water

Ginger Beer

Giner Ale

Pineapple

Apple

Orange

Cranberry

Tomato

Red Cordial

Lime Cordial

SPARKLING WATER

Santa Vittoria 500ml 6

Santa Vittoria 1 Litre 9

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VODKA

Absolute 8

Smirnoff 9

Belvedere 10

Grey Goose 10

GIN

Beefeater 8

Tanquary no. 10 9

Bombay 9.5

Hendricks 10

RUM

Bundaberg UP 8

Bacardi 8

Coruba (Jamacia) 8.5

Malibu Coconut 8.5

Sailor Jerry Spiced 9

Bundaberg OP 10

TEQUILA

Jose Cuervo

Reposado Tequila 8

Don Hulio 10

Blanco Tequila

WHISKY

Southern Comfort 8

Canadian Club 8

Jack Daniels 8

Jamesons (Irish) 9

BOURBON WHISKY

Jim Beam 8

Makers Mark 10

SCOTCH WHISKY

Johnnie Walker Red 8

Johnnie Walker Black

(12y/o blend) 9

Chivas Regal 12years 10

Drambuie (Scotland) 10

Glenmorangie 10years 11

Glenfiddich 12years

Single Malt 12

Lagavulin 16 years 12

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COCKTAILS

Cosmopolitan 18

Premium vodka, Cointreau, Cranberry juice and lime shaken over ice

Margarita 18

An icey combination of Tequila, Cointreau, sugar and citrus with a zesty salt rim

French Martini 18

For a classy sweet tooth we can combine premium Vodka, Chambord and pineapple

juice for a frothy refreshment

Classic Martini 18

Two parts Premium Gin, one part Cinzanzo Vermouth. Shaken or Stirred

with your choice of a citrus twist.

Mojito 18

Combining lime with mint and a double hit of rum (white and dark) with a

touch of sweetness

Long Island Iced Tea 19

This cocktail has it all. Literally! 5 white spirits combined with your choice of citrus

and mixer (cola or lemonade) will surely get your night started on the right foot.

Espresso Martini 18

A well needed pick-me-up with Kahlua, Vodka, fresh ground coffee with your

choice of caramel, vanilla or hazelnut sweetener.

Brandy Alexander 18

A great dessert cocktail with Martell VSOP Cognac, chocolate liqueur and fresh

cream

Chocolate Martini 18

Baileys, Vodka and chocolate liqueur, say no more.

Chocolate Toblerone 18

Chocolate lovers unite! Frangelico, Kahlua, Bailey’s and Chocolate syrup Mixed

together make for a completely indulgent result.

White / Black Russian 18

A classic combination of Premium Vodka and Kahlua, topped with cola (black) or

milk/cream (white).

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COCKTAILS

Woo Woo 16

Vodka, peach and cranberry combined, making for one refreshing yet sophisticated

beverage.

Caprioska 16

This one is for the vodka lover! Premium Belvedere vodka mixed with lime,

sweetened slightly and served over crushed ice.

Take Me Home 16

Think tropical heaven and that’s what you will receive. A mixture of pineapple

juice, mixed berry liqueur, lychee liqueur served tall for maximum refreshment.

Liquid Ecstasy 16

Don’t let the name fool you. This is 100% legal and refreshing. Suited towards the

sweet tooth, let the colour and taste surprise you as we blend Bacardi, Midori and

Pineapple together for a flavour explosion.

Bloody Mary 18

A great ‘wake me up’ drink! Vodka, tomato juice, Tabasco, Worchester and a dash

of pepper and citrus.

Old Fashioned 18

After a long day, set yourself up with two parts Premium Bourbon and one part

bitters, with crushed sugar for balance, infused with orange skin.

MOCKTAILS

Strawberry Lime Ginger Splash 12

Fresh Strawberries and Lime combined with ice and topped with refreshing

ginger beer

Virgin Mojito 12

An innocent combination of fresh mint, lime and soda with a touch of

sweetness to finish

Tropical Sunrise 12

Pineapple, orange and apple juice over crushed ice with a touch of grenadine

and fresh lime to finish