V = vegetarian GF = Gluten Free
S=
Signature dish not available on promotional menu’s
Chef:
Peter Clark
Restaurant
Manager: Adam Halliday |
| Wood
fired organic sour dough bread with dips |
10 |
| Roasted
sweet potato and corn soup V GF |
12 |
Coffin
Bay oysters on the ½ shell with aged
cabernet vinegar & eschallot GF |
18/36 |
Sake-miso
marinated tuna loin, soba noddles &
wasabi emulsion |
21 |
Chilled
Queensland prawn salad, crispy pancetta,
saffron & citrus dressing GF |
21 |
Braised
rabbit, ricotta & herb gnocchi, forest
mushrooms, roasted garlic and pecorino |
21 |
Seared
diver caught scallops, caramelised eschallot,
mascarpone pumpkin puree & pickled
chanterelle
mushroom GF |
21 |
Island
spiced chicken spring roll, chilli, lemongrass &
plum tomato jam |
20 |
Toffee
coated walnuts and crumbled goats cheese
with roasted shallots & wild rocket V GF |
20 |
Tomato & eschallot tart, hazelnut, baby leaf
salad &
sauce vierge V |
20 |
Blue swimmer crab and potato pancake with
rocket salad and hollandaise S |
21 |
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|
Pan fried snapper with tomato fondue, zucchini
ribbon & black olive tapenade GF |
39 |
Crispy skin salmon fillet, medium rare, cauliflower
puree, yabby beignet & green pea vinaigrette |
39 |
| Fresh market seafood plate |
Market Price |
Rare seared S.A. venison, creamed parsnip, cavelo
nero, balsamic & black cherry jus GF |
40 |
Carnaroli
risotto, charred butternut pumpkin, baby
spinach & gorgonzola cheese V
GF |
36 |
Wagyu
Sirloin, potato dauphiniose, baby spinach,
porcini cream & truffle salt GF |
45 |
Breast of organic chicken, glazed Dutch carrot,
prosciutto, fresh grape & verjuice jus GF |
39 |
| Forest mushroom & ricotta lasagne with arugula
salad V |
34 |
Barbecued
Moreton Bay bugs and sea scallops with
baby spinach and a tomato salad with saffron
sauce S GF |
43 |
Whole
roasted eye fillet of 100 day grain fed Australian
beef, carved and served with pomme
fondante,
sauce bordelaise S GF |
46 |
| |
|
| Wood
Fired Pizza |
26 |
Wagyu rump steak, caramelised onion, wilted spinach
and horseradish cream |
|
Tequila marinated prawns, guacamole, sun-blushed
tomato and coriander pesto |
|
| Roasted vine tomato, fresh basil and buffalo mozzarella
V |
|
Bbq
chicken, smoked prosciutto, charred peppers &
jalapeno relish |
|
| |
|
| Side Dishes |
9 |
| Broccolini, toasted cashews and smoked speck |
|
| Creamed desiree potatoes |
|
| Baby cos salad with broken egg, flat bread and
pecorino |
|
| French fries with garlic aioli |
|
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