Dinner Menu

 

STARTERS

BRUSCHETTA Roma tomatoes, basil, balsamic vinaigrette & Persian feta14.9 V 

BAKED TURKISH BREAD assorted house made dips 14.9  V

SOUP    14.9

DUCK SPRING ROLLS w’ plum & shallot sauce 15.9 DF

CAJUN SPICED CALAMARI w’ sweet chilli & lime dipper 15.9  GF/DF

VIETNAMESE CARAMELISED PORK RIBS  15.9 GF/DF

SAFFRON & SMOKED MUSHROOM ARANCINI w’ red pepper aioli 15.9 V

CORIANDER & CHICKPEA FALAFEL w’ saffron yoghurt 15.9 GF/V

MARINATED WARMED OLIVES    7.9 GF/DF/V

 

CRISPY PORK BELLY

prawn wontons, coconut ginger & pumpkin creme, hot-sour salad  22.9  DF

GRILLED MOOLOOLABA PRAWNS

skordalia, smoked chorizo, olives, roast peppers, parmesan, & charred baguette  22.9

BAKED FIGS

Lockyer Valley grown figs w’ Meredith goats fetta, pistachio dressing

& Lirah caramelised fig balsamic  22.9 V

MAINS

BBQ PORK TENDERLOIN  39.9

bourbon glazed peach, apple-fennel salad, spiced pecans & pork crackle GF/DF

TASMANIAN ROYAL LAMB LOIN  39.9

Lebanese style heirloom tomato, olive & goats feta salad,

spicy hummus zucchini flower & pomegranate, sumac, toasted sesame dressing GF

ROAST DUCK BREAST  39.9

smoked sweet potato puree, Brussels sprouts, speck, hazelnuts & pickled cherries GF

WHITE MARKET FISH OR PAN SEARED TASMANIAN SALMON  39.9 

pickled daikon radish & carrot salad, Asian greens, chilli-lemongrass sambal GF/DF

GRANDCHESTER BEEF EYE FILLET by Mort & Co.  45.9

wild mushrooms, potato & thyme gratin, buttered spinach, jus  GF

MORETON BAY BUG RAVIOLI    45.9                                 

house made ravioli, tiger prawns, bug tail, green asparagus, prosciutto,

spicy vermouth cream sauce

BEETROOT GNOCCHI   32

smoked kumera puree, broccolini, spiced walnuts & Persian fetta  V

 SIDES  8.9

 rocket, pear, parmesan salad w’ spiced walnuts & Lirah caramelised apple balsamic V/GF

roast pumpkin w’ macadamia & Meridith goat fetta  GF/V

beans & broccolini w’ lemon oil  GF/DF/V

fries, aioli  GF/V

 

DESSERTS 16.9

COCONUT TAPIOCA PUDDING

caramelised rum mangoes, candied ginger, coconut macaroon GF/DF/V

LEMON CURD TART

w’ passionfruit gel, baby meringues, raspberry sorbet & basil

TONKA BEAN CRÈME BRÛLÉE

almond biscotti & walnut praline ice cream

BANANA & CHOCOLATE S’MORE

peanut butter cookies, banana marshmallow, hot chocolate sauce &

dark chocolate & peanut ice cream

AFFOGATO

vanilla ice cream, shot espresso, nip of Frangelico, biscotti

CHEESE BOARD

see your waiter for today’s cheese

served w’ oatmeal biscuit, lavosh crisp bread, spiced figs

one cheese  16

two cheeses 24

three cheeses 32

Something to have with these………

11 Allandale Semillon sav blanc, hunter valley  39.5

Chef

Craig Edser

One account per table please