Food Menu

– New Summer Menu –
Savour our delicious seasonal Spring menu

Appetisers

Baked Goats’ Cheese – 15

Walnuts, truffle oil, tapioca crackers

Marinated Olives – 12

Preserved lemon, chilli

Oysters – ½ Doz 24 | Dozen 46

Mignonette, lime

Crispy School Prawns – 15

Chipotle aioli, lime

‘Nduja’ Salami – 15

Pickles

Cauliflower Nuggets – 12

Shiraz caramel, dukkah

* * *

Entrées

Charred Octopus – 21

Hummus, pomegranate

Grilled Asparagus – 18

Parmesan custard, gremolata

Seared Scallops – 22

Romesco salsa, prawn floss

Duck Liver Pâté – 17

Spicy granola, sago crisps, vincotto

Mooloolaba Prawns – 22

Peri-peri aioli, olive crumbs

* * *

Mains

Grilled Line Caught Fish – 43

Cucumber remoulade, roast kipflers, caramelised lemon

Spaghettini – 40

Fraser Island crab, confit garlic, chilli, fresh herbs

Grass Fed Beef – 50

Potato gratin, caramelised shallots, truffle jus

Roast Chicken Breast – 39

Fresh pea and pancetta ragout

Potato Gnocchi – 35

Noosa reds sugo, parmesan crisps

Fish & Chips – 28

Aioli, lemon

Butcher’s Cut – Market Price

* * *

Sides 

House Made Sourdough – 6

Roasted Kipflers – 15

Leafy Salad – 12

Green Beans – 15

Garlic almond butter

Chips – 12

Aioli

* * *

Dessert

Coffee Crème Brulee – 17/21

Affogato

Dark Chocolate Torte – 18

Hazelnut ganache, chilli crumbs, pandan cream

Carrot Gateau – 17

Caramelised citrus compote, smoked labneh

3 Cheese Degustation – 15/20/27

* * *

Chef’s Kids Selections

Fish & Chips – 15

Steak, Chips & Greens – 18

Grilled Fish, Kipflers & Greens – 15

Cheesy Pasta – 15

15% Additional Charge on Public Holidays