Food Menu
– Winter Menu 2022 –
Savour our delicious seasonal winter menu.
Appetizers
House Made Sourdough – 3
Pepe saya butter (DFO)
Baked Goats Cheese – 10
Honey, walnut, truffle oil, sourdough toast (GFO, VG)
Merguez Stuffed Olives – 10
Aioli (DF)
Oysters – ½ Doz 24 | Dozen 46
Cab Sauv vinegar, lime (DF, GF)
Crispy Fried School Prawns – 15
Aioli, lime (GF, DF)
* * *
Entrée
Hervey Bay Scallops – 25
Dahl, pickled cucumber, coconut yoghurt (GF, DF, VGO)
Salt Baked Celeriac – 19
Fennel, buttermilk, herb oil (GF, VG, VO)
Beef Carpaccio – 24
Pear, smoked carrot aioli, blue brie, rocket (VGO, GF, DFO)
Crepe – 21
Parmesan, pecorino, mozzarella, burnt walnut pesto, tomato consommé
Stuffed Squid – 22
Pork, fennel, picada, sherry vinaigrette (GFO, DFO)
* * *
Mains
Fish of the Day – 38
Tomato and ginger dressing, freekeh, honey toasted seeds
Pork Cutlet – 36
Split pea puree, sauerkraut, mustard (DF, GF, VGO)
Duck Pie – 38
Mash, peas, beetroot jam, jus
Beef Fillet – 48
Potato galette, horseradish crème fraiche, jus (GF)
Linguini – 36
Sand crab, chilli garlic oil, parsley, preserved lemon (VGO, DF)
Beer Batter Fish and Chips – 28
Aioli (GFO, DF)
* * *
Sides
Charred Carrots – 12
Tahini, zhug (GF, V, DF)
Market Greens – 12
Lemon, almonds (GF, V, DF)
Mash Potato – 11
Truffle oil (GF, VG)
Chips – 9
Aioli (GF, VG, DF)
* * *
Chef’s Kids Selections
* * *
Dessert
Bonet Cake – 16
Masala almond milk ice cream, toffee
Brown Sugar and Walnut Pudding – 16
Poached pear, mascarpone, butterscotch
Rhubarb Cream Roulade – 16
Almond praline, white chocolate ice cream, floss
Manchego – 15
Quince paste, pear walnut, melba toast (GFO, VG)