| The following menu is a sample menu. Please note; our menu changes with each season so we can source the best ingredients that Queensland and Australia have to offer. |
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| Bread |
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| Toasted Crusty Loaf w/ Lescure French Butter | 9 |
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| Toasted Crusty Loaf w/ Goat’s Curd, Roast Garlic & Balsamic | 12 |
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| Oysters 20,38 |
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| Natural w/ Green Chilli Nahm Jim Granita | |
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| Natural w/ Japanese flavours | |
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| Natural w/ Mignonette Dressing | |
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| Grilled ‘Kilpatrick’, Bacon, Worcestershire, Spiced Tomato | |
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| Tempura Battered, Soy Dressing, Wasabi Lime Mayo | |
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| Things to share |
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| Salt & Pepper King Prawns, Corn Custard, Soy Dressing (3) | 20 |
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| Scallops in the ½ Shell, Red Curry, Tomato, Kaffir Lime (3) | 15 |
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| Steamed Mussels, Chorizo, Tomato, Chilli, Garlic, White Wine, Fennel, Crusty Bread | 16 |
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| Hiramasa Yellowtail King Fish Sashimi, Wasabi Breadcrumbs, Japanese Flavours | 18 |
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| Charcuterie Plate – Duck Liver Parfait, Selection of Cured Meats, Condiments | 28 |
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| Entrée |
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| Soup of the moment - Your waitperson will advise | MP |
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| King Prawn & White Truffle Risotto, Black Truffle Crème Fraiche, Salmon Pearl Caviar, Herbs | 24 |
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| Pan Roasted Quail, Pine Nuts, Raisins, Soft Polenta, Parmesan, Thyme Jus | 21 |
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| Poached Bug Tails, King Prawn & Crab Ravioli, North Indian Spices, Sweet Pea Veloute | 25 |
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| Rare Peppered Beef Carpaccio, Celeriac, Horseradish, Garlic Croutons, Truffle Oil, Parmesan | 21 |
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| Grilled King Prawns, Warm Potato Aioli, Jamón, Marinated Peppers, Fried Capers, Lemon, EVOO | 23 |
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| Roast Scallops, Confit Chicken Wing, Forest Mushrooms, Corn Custard, Cepe Sauce | 23 |
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| Main |
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| Today’s Market Fresh Fish – Your waitperson will advise | MP |
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| Roast Duck Breast, Leg Meat & Foie Gras Roulade, Spinach, Morel Mushrooms, Sauce Soubise, Red Current Jus | 38 |
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| Suckling Pig, Morcilla, Braised Jowl, Cauliflower Puree, Baby Toffee Apple, Crackling, Roasting Juices | 44 |
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| Saffron Linguini, Spanner Crab, Prawns, White Wine, Fennel, Tomato, Chilli, Garlic, Parsley, EVOO | 37 |
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| Grilled Eye Fillet, Horseradish Crust, Smoked Potato, Oxtail & Mushroom Bourguignon | 38 |
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| Traditional Spanish Seafood Stew of Fish, Prawns, Bugs, Scallops & Mussels Served w/ Crusty Bread | 46 |
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| Loin, Cutlet & Shoulder of Lamb, Fondant Potato, Dutch Carrot, Glazed Shallot, Peas & Mint, Lamb Sauce | 38 |
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| Sides |
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| Creamed Potato Mash | 9 |
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| Cauliflower Gratin, Manchego Béchamel | 9 |
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| Thick Cut Chips, Roast Garlic Mayo | 9 |
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| Steamed Green Beans, Lemon Juice, Sea Salt, Olive Oil | 9 |
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| Mixed Leaves, Fennel, Radish, Orange, Poppy Seed Dressing | 9 |
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| Dessert |
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| Rhubarb & Quince Crumble, Vanilla Bean Ice Cream, Clotted Cream | 15 |
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| Lavender Panna Cotta, Pistachio Praline, Strawberry Macaroon, Acacia Honey Granita | 15 |
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| Warm Spiced Apple & Walnut Pudding, Vanilla Toffee Sauce, Burnt Butter Ice Cream | 15 |
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| Dark Chocolate Marquise, Peanut Butter Mousse, Frozen Banana Zabaglione, Caramel Popcorn | 15 |
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| Affogato – Your choice of Liqueur, Short Black & Vanilla Bean Ice cream | 18 |
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| Lunch Special - Any 2 entree size dishes from the below menu plus glass of house wine or local beer - $40pp |
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| Half Dozen Natural Oysters w/ Mignonette Dressing | |
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| Scallops in the ½ Shell, Red Curry, Tomato, Kaffir Lime (4) | |
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| Soup of the moment - Your waitperson will advise | |
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| Smoked Duck Breast, Duck Liver Parfait, Brioche, Rhubarb & Fig Compote | |
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| Hiramasa Yellowtail King Fish Sashimi, Wasabi Breadcrumbs, Japanese Flavours | |
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| Minute Steak, Creamed Potato Mash, Tempura Onion Rings, Red Wine Sauce | |
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| Saffron Linguini, Spanner Crab, Tomato, Garlic, Chilli, Lemon, Herbs, EVOO | |
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| Salt & Pepper King Prawns, Asian Spanner Crab Salad, Sweet Corn Custard, Soy Dressing | |
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| Shaved Scallop and Green Pea Risotto, Garlic, Chilli, Lemon, Chives | |
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| Rare Peppered Beef Carpaccio, Celeriac, Horseradish, Garlic Croutons, Truffle Oil, Parmesan | |
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| Pan Roasted Quail, Pine Nuts, Raisins, Soft Polenta, Parmesan, Thyme Jus | |
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| Steamed Mussels, Chorizo, Tomato, Chilli, Garlic, White Wine, Fennel, Crusty Bread | |
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| 5 Course Degustation - $85 per person (additional $45pp with wine pairings) |
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| Amuse Bouche – Chef's daily creation | |
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| Poached Bug Tails, King Prawn & Crab Ravioli, North Indian Spices, Sweet Pea Veloute | |
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| King Prawn & White Truffle Risotto, Black Truffle Crème Fraiche, Salmon Pearl Caviar, Herbs | |
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| Grilled Eye Fillet, Horseradish Crust, Smoked Potato, Oxtail & Mushroom Bourguignon | |
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| Lavender Panna Cotta, Pistachio Praline, Strawberry Macaroon, Acacia Honey Granita (OR) | |
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| Dark Chocolate Marquise, Peanut Butter Mousse, Frozen Banana Zabaglione, Caramel Popcorn | |
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| 8 Course Degustation - $125 per person (additional $65pp with wine pairings) |
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| Amuse Bouche – Chef's daily creation | |
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| Poached Bug Tails, King Prawn & Crab Ravioli, North Indian Spices, Sweet Pea Veloute | |
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| Roast Scallops, Confit Chicken Wing, Forest Mushrooms, Corn Custard, Cepe Sauce | |
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| Pan Roasted Quail, Pine Nuts, Raisins, Soft Polenta, Parmesan, Thyme Jus | |
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| King Prawn & White Truffle Risotto, Black Truffle Crème Fraiche, Salmon Pearl Caviar, Herbs | |
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| Today’s Market Fresh Fish – Your waitperson will advise | |
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| Grilled Eye Fillet, Horseradish Crust, Smoked Potato, Oxtail & Mushroom Bourguignon | |
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| Lavender Panna Cotta, Pistachio Praline, Strawberry Macaroon, Acacia Honey Granita (OR) | |
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| Dark Chocolate Marquise, Peanut Butter Mousse, Frozen Banana Zabaglione, Caramel Popcorn | |
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