SNACKS

Crookwell Marinated Organic Olives        8

Fresh Daily Natural Oysters served w Fresh Lemon     4 ea/ 21 for ½ doz. / 40 for Doz.

ADAM’s Charcuterie Plate, Chutney and Char Grilled Bread         20

Roasted Pumpkin, Sage and Buffalo Mozzarella Arancini (4)         10

STARTERS

Roasted Baby Heirloom Carrots, Chevre, Chestnut and 72 Hour Onion Liquid     28

Roasted Chicken and Onion Consommé, White Winter Vegetables          32

Confit of Mooloolaba Tuna, Watermelon, Almond and Basil Pesto            30

Tempura Pinkenba Mud Crab, Goats Cheese, Cucumber and Orange Puree         32

Pan Seared Sea Scallops, Celeriac, Prosciutto and Beurre Blanc   32

Smoked and Charred Venison Tartare, Blueberries, Hazelnut and Shaved Beetroot   32

Mains

-MAINS-

Vegetarian

Roasted Pumpkin and Pickled Walnut Tortellini, Wood Mushrooms, Chevre, Sage and Beurre Noisette                  40

 

Fish

Fresh Local Market Fish, Fennel, Zucchini, Grilled Tiger Prawn and Lemon Butter 45

 

Birds

Pan Fried Bendelle Duck Breast, Beetroot, Orange, Hazelnut and Citrus Jus 45

Flat Grilled Quail, Cauliflower, Pear, Walnuts, Acidulated Chocolate          44

 

Primal Cuts of Meat

Roasted Double Cutlet of Lamb, Parsnip, Buttermilk, Eucalyptus and Lamb Jus    48

Cape Grim Eye Fillet, Potato Fondant, Bone Marrow, Onion and Red Wine Sauce 45

 

ON THE SIDE

House Cut Fat Chips and Aioli     10

Steamed Green Vegetables, Smoked Almond and Lemon Dressing          10

Sautéed Kipfler Potato, Kale and Fenugreek Emulsion 10

Tempura XL Onion Rings and Chipotle Mayonnaise          10

Sunshine Coast Watercress Salad, Roquefort and Crushed Hazelnuts      12

LATE WINTER DEGUSTATION

Roasted Chicken and Onion Consommé, White Winter Vegetables

Roasted Baby Heirloom Carrots, Chevre, Chestnut and 72 Hour Onion Liquid

Confit of Mooloolaba Tuna, Watermelon, Almond and Basil Pesto

Pan Seared Sea Scallops, Celeriac, Prosciutto and Beurre Blanc

Smoked and Charred Venison Tartare, Blueberries, Hazelnut and Shaved Beetroot

Flat Grilled Quail, Cauliflower, Pear, Walnuts, Acidulated Chocolate

Pan Fried Bendelle Duck Breast, Beetroot, Orange, Hazelnut and Citrus Jus

Blackall Triple Cream (QLD)  Pleasant Ridge (USA)

White Gold Buttermilk Panna Cotta, Mandarin, Almond and Crispy Maple Bacon

Roasted Bundaberg Sweet Potato Beignets, Chocolate, Orange and Thyme Infused Honey

 

10 Course Degustation Menu $150 per Person (min. 2 people)

$220 with Matched Wines Degustation Menu Available for Entire Tables Only

Orders by 12.30pm and 8.00pm please

SWEETS

 

Free Standing Crème Brulee, Basil, Strawberry and Nitro Frozen Sheep’s Milk 19

Poached Rhubarb and Pear Crumble, Clotted Cream and Freeze Dried Raspberries             19

Valhrona Satilla Chocolate Fondant, Pears, Caramel and Vanilla Ice Cream             19

Sweet liquids

Espresso + Frangelico + Vanilla 16

Espresso + Grand Marnier + White Chocolate 16

 

Cheeses

Blackall Triple Cream (Qld) Cabots Cheddar (USA)

Roquefort Papillon (Fr)

Black Savarine (Vic)

Pleasant Ridge (USA)

Each Portion 10 | Selection of Four 30


Lunch at Two

Sour Dough Bread – Cultured Butter

Mains

Roasted Pumpkin and Pickled Walnut Tortellini, Wood Mushrooms, Chevre, Sage and Beurre Noisette

Fresh Local Market Fish, Fennel, Zucchini, Grilled Tiger Prawn and Lemon Butter

200g Butcher’s Pick Beef, Potato Fondant, Bone Marrow, Onion and Red Wine Sauce

Sweets

White Gold Buttermilk Panna Cotta, Mandarin, Almond and Crispy Maple Bacon

Poached Rhubarb and Pear Crumble, Clotted Cream and Freeze Dried Raspberries

Chef Selection of Farm House Cheese and Accompaniments

2 Courses $45

W a complimentary glass of white or red wine

W Unlimited AQua Chiara Sparkling Water

Please contact the restaurant to check the availability of specific wines. We are fully licensed.