Billabong Australian
Bar & Bistro ~ Email
Billabong
D-121 Osborne St Winnipeg
Phone: (204) 452-1019 Monday - Thursday 4:30pm-2:00am Friday 10:00am-2:00am ~ Sat & Sun 10:00am-2:00am Manitoba's largest selection of Australian Wines and Ales
The Benedict - Tomato slices, wilted spinach, poached eggs, prosciutto and back bacon
topped with real Hollandaise sauce on an toasted English muffin. Comes with hash browns and fresh fruit.
Dave’s Huevos Rancheros
- Pulled pork, refried beans, tomato, scallions, 3 cheeses, scrambled eggs,
and traditional accompaniments all on a rolled tortilla.
11.00
Oat and Flax seed pancakes
with Quebec maple syrup and mascerated berries.
9.00
Roasted Vegetable Frittata
- With zucchini, eggplant, spinach, mushrooms, peppers and red onion
along with mascarpone and Podano Cheese.
10.00
Maple and Walnut infused French toast
- French bread wedges soaked in vanilla and fresh nutmeg egg batter, with candied walnuts, cinnamon-lavender butter, and Quebec
maple syrup.
10.00
Aussie Style Shore Brunch
- Pan fried snapper fillets on hash brown potato with orange-herb and pineapple red curry baked beans.
12.00
Canadian Classic
- Two eggs any style with hash browns, toast, and choice of pulled pork,
Alder smoked bacon, sausage and fresh fruit
6.00
Down Under Benedict
- Barbecued kangaroo, pineapple rings, beetroot relish, horseradish hollandaise, and poached eggs on damper
biscuits
15.00
Aussie Foo Yung
- Rice vermicelli, shrimp and barbecued pork fried in a house curry blend,
scrambled eggs and bean sprouts
9.00
DINNER MENU
DINNER SOUPS
Thick
& Hearty Pumpkin - topped with a sweet cranberry swirl.
5.00
Tasmanian Onion
- Old fashioned onion soup heaping with onions and topped with a garlic crostini, creamy Brie and Provolone cheese, then baked to gooey perfection.
6.50
Cape York Chowder
- Thick and chunky blend of mussels, prawns, scallops and pickerel
poached in a spicy sweet corn and potato chowder.
7.00
DINNER SALADS
The Green Salad - Mix of micro greens, fresh veggies, beets and house roasted almonds and
walnuts in herb-poppy seed, creamy Strawberry vinaigrette.
side 5.50
full 8.75
The Billabong Caesar - Crisp hearts of Romaine lettuce in a Thai-chili and
roasted garlic dressing with boiled egg, crunchy homemade croutons, and shaved Bermuda onion.
side
6.50
full 9.75
Chicken, Cucumber, Cabbage, and Crispy Noodle Salad
- Hoisin Chicken (or Prawns or Tofu) atop spicy marinated English cucumber with peppers,
onion, tomato and sesame seeds on a bed of Chinese cabbage and crispy rice noodles.
Served with a sweet soy dressing.
13.75
Add Chicken, Prawns,
fried Tofu or Calamari
- to any salad for............................
4.00
DINNER STARTERS
Blackened Alligator Spring Rolls
-
Crispy homemade spring rolls stuffed with blackened alligator,
Chinese cabbage, red pepper, and black beans, served with pickled ginger and chili vinaigrette.
14.00
Aussie Prawn Toasts
-
Crispy toast dipped in a juicy, savory prawn mince and fried to golden brown, served with wasabi, lime, and cilantro dip.
10.00
Flatbread with Trio of Dips- Grilled flatbreads brushed with garlic butter and served with Roasted garlic and Lemon hummus (heaped with garlic), Pureed Beet and Chevre cream cheese, and Pumpkin-Parmesan and Cashew spread.
9.25
Calamari
- Lightly coated in a chili flaked cornmeal flour. Served with a smoked caper aioli.
9.50
Down Under Crab Cakes
- Lightly breaded with toasted almonds and panko, served under a drizzle of roasted red pepper sauce.
9.50
Mini Kangaroo Taco Salads
- A great way to give it a try! Thinly sliced barbecued kangaroo with crisp lettuce, shaved onion, mango, Billabong refried beans, salsa, and sour cream in crispy wonton bowls.
14.00
Steamed P.E.I. Mussels
- PEI Mussels, oven-roasted garlic, plum tomatoes, fresh herbs, and Australian Chardonnay, served with toasted
Focacia.
13.00
DINNER PASTAS & SUCH
Pumpkin and Goat Cheese Ravioli - Homemade pumpkin and goat cheese ravioli lightly poached and topped with caramelized vegetables in a Dijon and Chardonnay cream.
16.50
Chicken Curry on Basmati - Tandori Chicken served with curried vegetables on almond infused Basmati rice with mango chutney and papadoms. Make it Veggie - crispy tofu in madras curry sauce
15.00
16.25
Seafood Udon
- Prawns, Mussels, Scallops, Calamari, and crispy Pickerel served over fresh udon noodles in spicy broth.
17.00
FOR
THE ANKLE BITERS - 7.50 (all items)
Crispy Chicken Strips
-
Tender and crispy strips of chicken breaded and served with fries and spicy peanut sauce or homemade honey dill.
7.50
Cheeseburger
- Homemade burger smothered in cheddar cheese and topped with a grilled pineapple ring. Served with chips (fries).
7.50
Mini pizza
- Ham and Pineapple mini pizza. Make it Aussie- topped with an egg.
7.50
Breaded Chicken Wings
- Four of our Jumbo Chicken wings, lightly breaded and deep fried and served with chips (fries). Choice of sweet chili or barbecue sauce.
7.50
Kids Nachos
- Homemade chips with melted Cheese, Tomato, and Peppers comes with sour cream and salsa.
7.50
Shrimp Basket
- Crispy battered Shrimp with chips (fries) and homemade tartar sauce.
7.50
DINNER THE MAINS
Australian Shank
- Succulent Australian lamb shank braised in Aussie port
& red wine concasse. Served with garlic & blue cheese smashed potatoes
& seasonal veggies
22.50
The Uluru
of New York
- Charbroiled 10 oz. AAA New York steak cooked to your liking and topped with an Aussie peppercorn spiced jus. Served with roasted baby potatoes and veg of the day. Make it Surf and Turf (Mussels, Scallops, Tiger Prawns in a creamy Neptune
sauce) add 7.00
21.00
The Billabong Chicken Parm - Roasted eggplant and spinach stuffed chicken breast supreme, breaded in panko and parmesan reggiano, sitting on basil and herb French toast, with baked Boccaccini and fire roasted plum tomato gravy.
18.50
Fish of the Moment
- Your server will let you know about our delicious choice of fish for the day. Always something tasty!
Market
Price
Duck and Roo Mixed Grill
- Barbecue Kangaroo loin with carrot and horseradish cream over Pumpkin and Sweet Potato pastry VS Barbecue Duck with warm barley and spinach salad and spicy mango
gastrique.
27.50
Prawn and Portabella Caps
- Roasted Portabella Mushroom caps stuffed with Prawns, Brie, roasted red pepper and spinach drizzled in citrus and caper sauce and served with veg of the day and warm barley salad. Make it Veggie (Hold the Prawns) 15.00
17.00
Fish ‘n’ Chips
- Pickerel fillets in crispy beer and ginger batter with homemade fries and chili-dill tartar sauce.
One piece - 11.00 Two piece - 15.00
11.00
or 15.00
Seafood Basket
- Make it a Seafood Basket (One piece Fish ‘n’ Chips with poached Mussels, Crab stick, Butter Scallops, and Crispy
Prawns)
16.25
Add a Black Tiger Prawn skewer straight from the Barbie for
4.00
LOUNGE MENU
LOUNGE MENU SOUPS
Thick
& Hearty Pumpkin - topped with a sweet cranberry swirl. Large with Sour Dough 8.50
5.00
Tasmanian Onion
- Old fashioned onion soup heaping with onions and topped with a garlic crostini, creamy Brie and Provolone cheese, then baked to gooey perfection.
6.50
Cape York Chowder
- Thick and chunky blend of mussels, prawns, scallops and pickerel
poached in a spicy sweet corn and potato chowder. Large with Garlic Toast 13.00
7.00
LOUNGE MENU SALADS
The Green Salad - Mix of micro greens, fresh veggies, beets and house roasted almonds and
walnuts in herb-poppy seed, creamy Strawberry vinaigrette.
side 5.50
full 8.75
The Billabong Caesar - Crisp hearts of Romaine lettuce in a Thai-chili and
roasted garlic dressing with boiled egg, crunchy homemade croutons, and shaved Bermuda onion.
side
6.50
full 9.75
Chicken, Cucumber, Cabbage, and Crispy Noodle Salad
- Hoisin Chicken (or Prawns or Tofu) atop spicy marinated English cucumber with peppers,
onion, tomato and sesame seeds on a bed of Chinese cabbage and crispy rice noodles.
Served with a sweet soy dressing.
13.75
Add Chicken, Prawns,
fried Tofu or Calamari
- to any salad for............................
4.00
LOUNGE MENU SANGAS & SUCH
Includes choice of soup of the moment, salad or chips
The ORIGINAL Aussie Burger - Juicy sirloin burger patty topped with smoky bacon, fried egg, barbecued pineapple, aged cheddar cheese, and hot pepper beet relish.
Canadian Style Cheeseburger 10.50
12.50
The Portuguese Style Chook Burger - Crispy herb and corn crusted chicken breast topped with lettuce, onion, tomato, strong provolone cheese, and our house-made mango chutney mayo.
Make it Aussie 12.50
10.75
Prawn and Portabella Sanga
- Roasted Portabella mushroom cap stuffed with prawns, Brie, roasted red pepper, and spinach served with citrus and caper
mayo. Make it Veggie 9.75 ~ Make it Aussie 12.50
11.00
Veggie Burger
- Seeds, nuts, spinach, pumpkin, chickpeas, and lots of veggies in these fried and baked patties. On a soft bun with beets, tomato, lettuce, crisp cucumber and a creamy feta spread.
10.75
Fish ‘n’ Chips - Pickerel fillets in crispy beer and ginger batter with homemade fries and chili-dill tartar sauce.
One piece- 11.00 ~ Two piece- 15.00
11.00
or 15.00
Seafood Basket
-
Make it a Seafood Basket (one piece of Fish ‘n’ Chips with poached Mussels, Crab stick, Butter Scallops, and Crispy Prawns)
16.25
Chicken Curry on Basmati - Tandori Chicken served with curried vegetables on almond infused basmati rice with mango chutney and
papadoms. Make it Veggie- crispy tofu in madras curry sauce 15.00
(1) 16.25
LOUNGE MENU STARTERS
Blackened Alligator Spring Rolls
-
Crispy homemade spring rolls stuffed with blackened alligator, Chinese cabbage, red pepper, and black beans, served with pickled ginger and chili vinaigrette.
14.00
Aussie Prawn Toasts - Crispy toast dipped in a juicy, savory prawn mince and fried to golden brown, served with wasabi, lime and cilantro dip.
9.50
Crispy Chicken Strips - Billabong’s own tender and crispy strips of chicken breaded and served with spicy peanut sauce or homemade honey dill.
9.50
Flatbread
with Trio of Dips
-
Grilled flatbreads brushed with garlic butter and served with Roasted
garlic and Lemon hummus (heaped with garlic), Pureed Beet and Chevre cream
cheese, and Pumpkin-Parmesan and Cashew spread.
9.25
Calamari- Lightly coated in a chili flaked cornmeal flour. Served with a smoked caper aioli.
9.50
Down Under Crab Cakes
- Lightly breaded with toasted almonds and panko, served under a drizzle of roasted red pepper sauce.
9.50
Bong Nachos
- Homemade fried Tortilla chips, jalapenos, refried black beans, fresh tomato and green onions, smothered in a three-cheese blend.
Served with a pineapple and cilantro salsa and sour cream. Add Chicken 3 ~ Add Guacamole 2
10.50
Jumbo Chook Wings
-
Best Anywhere! Jumbo, crispy, free range wings tossed in your choice of Red Hot, Honey Garlic or Rosemary Salt and Pepper. Served with Blue Cheese dressing.
10.00
Home Cut Wedges
- An Aussie favorite! Panko crusted, seasoned potato wedges served with sweet chili and sour cream.
8.00
Mrs. Keating’s Old Fashioned Sausage Rolls
- A delicious blend of meat and spices wrapped in puff pastry. Served with our own Spicy “Dead Horse”.
10.00
Mini Kangaroo Taco Salads
- A great way to give it a try! Thinly sliced barbecued kangaroo with crisp lettuce, shaved onion, mango, Billabong refried beans, salsa and sour cream in crispy wonton bowls.
14.00
Prices Subject to Change Without Notice ~ Prices Subject to Applicable Taxes
Thick
& Hearty Pumpkin
