SET Two course 49 Three course 59
ENTREE Curried sweet breads - chili caramel, parsnip puree, pickled baby vegetables or
Cauliflower veloute - spring thyme canapés
MAIN Spiced lamb rump - eggplant caponata, confit cherry tomatoes, lamb fat and sherry vinegar dressing or
Gold band snapper - creamed silver beet, horseradish, preserved lemon, watercress oil
DESSERT Valrhona chocolate parfait - Baileys infused mud cake, candied cocoa nibs or Chamomile and bee pollen panna cotta - champagne strawberries, mint, crisp meringue SIDES 10 Greens of the season Truffle and parmesan chips Mixed salad leaves
Many of our dishes can be made to suit your dietary needs with slight adjustments, please notify our staff of any dietary requirements.
TASTE OF SPRING Seven course 90 with matching wines 145 Our tasting menu is designed for the enjoyment of the whole table
Three oysters - cured ocean trout, pickled ginger dressing ∞ Cauliflower velouté - spring thyme canapés ∞ Fraser Coast spanner crab brik - coriander, avocado, young herbs, petals ∞ Pressed belly of pork - char grilled apple velvet, crackling crumble ∞ Beef fillet - presented pink, sea urchin butter, braised turnips, black fungi ∞ Lemon tart - scorched blueberries, puffed buckwheat, sorrel, toasted almonds ∞ Cheese Plate - local artisan and award-winning cheese hand selected by cheesemonger Adam Husseini
Many of our dishes can be made to suit your dietary needs with slight adjustments, please notify our staff of any dietary requirements.
SPRING ENTREE Fraser Coast spanner crab brik - coriander, avocado, young herbs, petals
22
Curried sweetbreads - chilli caramel, parsnip puree, pickled baby vegetables
21
Pressed belly of pork - char grilled apple velvet, crackling crumble
19
Oysters - cured ocean trout, pickled ginger dressing six twelve
24 42
Cauliflower velouté - spring thyme canapés
18
MAIN Spiced lamb rump - eggplant caponata, confit cherry tomatoes, lamb fat and sherry vinegar dressing
36
Atlantic salmon - pepper paste, finger lime, native honey infused QLD blue pumpkin, pumpkin consommé
37
Gold band snapper - creamed silver beet, horseradish, preserved lemon, watercress oil
36
Beef fillet - presented pink, sea urchin butter, braised turnips, black fungi
44
Handmade saffron tagliatelle - lemon parsley salpicon, peas, pine nuts, pecorino
30
SIDES 10 Greens of the season Truffle and parmesan chips Mixed salad leaves Many of our dishes can be made to suit your dietary needs with slight adjustments, please notify our staff of any dietary requirement
DESSERT Lemon tart - scorched blueberries, puffed buckwheat, sorrel, toasted almonds
16
Cheese Plate - local artisan and award-winning cheese hand selected by cheesemonger Adam Husseini
21
Banana Crêpes - prepared tableside - rum glazed banana, banana rum and raisin ice cream
24
Valrhona chocolate parfait - Baileys infused mud cake, candied cocoa nibs
17
Chamomile and bee pollen panna cotta - champagne strawberries, mint, crisp meringue
16
AFTER DINNER COCKTAILS Frangelico Affogato – Frangelico, espresso, vanilla ice-cream
14
Amaretto Sour - amaretto liqueur, lemon juice, sugar syrup, bitters
18
Espresso Martini - Kahlua, Absolut Vanilla, espresso
18
Grasshopper – crème de menthé, white créme de cacao, cream
18
DESSERT WINE NV Morris Muscat, Rutherglen, VIC
9.5
NV Campbell Rutherglen Topaque, Rutherglen, VIC
10
2016 Frogmore Creek Iced Riesling, Coal River Valley, TAS
14
Many of our dishes can be made to suit your dietary needs with slight adjustments, please notify our staff of any dietary requirements
