Dining Menu

• Snacks & Shared Entrees

• Freshly shucked seasonal oystersNatural with raspberry and watermelon salsa, lemon
  6 each / 32 half doz / 59 doz
• Hot baguette with caramelised onion butter
  9
• Warm marinated mixed olives
  13
• Tempura tiger prawnsgreen mango, pomelo, green papaya, namjim dressingDF, GF
  24

• Entrees

• Yellowfin Tuna sashimijalapeno relish, cucumber, grape, Vietnamese dressingDF, GF, GFO
  28.5
• Roasted cumin cauliflowerFregola, pomegranate, fresh herbs, lemon labneh and flaked almondsDFO
  E-22 M-32
• Seared Canadian scallopsApple puree, pea tendrils and crispy pork bellyDF, GF
  24
• Beef CarpaccioCherry Tomato, rocket salad, crispy capers and horseradish creamDF, GFO
  26
• Yellow peach and fig saladStracciatella cheese, rocket, vino cotto reductionGF
  26
• Chargrilled Moreton Bay Bug (350g)Lemon butter sauce and salmon roeDFO, GF
  49
• Moya Chicken Liver Patecaramelised onion, cornichons and baguette
  25
• Crispy confit duck spring rollsred thai curry sauce
  24 (2 pieces) 30 (3pieces)

• Mains

• Grilled deboned spatchcockSweetcorn puree and sweetcorn rib, fresh herb salad pomegranate, jusDFO, GF
  Half-35 Whole-59
• Seafood spaghettiniblack mussels, scallops, prawns, squid, chilli, garlic, onion, capers, lemonDF, GFO
  47
• Market FishDaily catch ask your waiterDF, GF
  48
• Seared VenisonRoasted figs, green beans, kipflers potatoes, cherry jusDF, GF
  48
• Pan seared Orange Roughycauliflower leek puree, broccolini, kipfler potatoes, lemon gremolata, caper butterDFO, GF
  48
• Sweetcorn crab and scallops chowderserved with breadGF
  E-28 M-48
• Mooloolaba prawn and garlic raviolilemon butter sauce, diced tomatoes
  E-28 M-46
• Housemade Potato Gnocchimixed wild mushrooms, hazelnuts, sage butter and whipped gorgonzola
  42
• Free-Range Pork Chop Kingaroysweet potato puree, peach, citrus, mint, gremolata, kipfler potatoes, mustard jusDF, GF
  44
• SK. Kidman station Eye fillet 200gfrench fries, green beans, pink peppercorn sauceDFO, GF
  52

• Mains for 2

• Kidman 450G Rib Eye for 2bathed in butter garlic and thyme, jusDFO, GF
  69
• Slow braised Lamb Shoulder for 2salsa verde, lamb reduction
  72

• Sides

• Watermelon Saladmint, danish fetta, basilDF, GF
  13
• Beans and broccolinisalsa verde, toasted flaked almondsDF, GF
  14
• French friesaioli
  12
• Rocket saladpear, pine nut, creme fraiche dressing
  13
• Roated smashed potatoesDF, GF
  13

• Desserts

• Orange and Almond Slicecitrus sorbet and pralineV, DF, GF
  18
• Our Brown sugar pavlovaserved with mascarpone mousse, fresh rhubarb
  19
• Affogatoice cream, espresso, praline, biscotti, choice of Amaretto or FrangelicoGFO
  21, virgin 15
• Traditional vanilla bean creme brûléebiscottiGFO
  19
• Chocolate fondanttoffee and butterscotch ice cream, choclate soil
  19
• Gusto Classic Lemon tartmascarpone cream
  19
• Bread and butter puddingbanana creme anglaise, vanilla ice cream
  19

• Fromages

• Cheese selectionserved with crackers, date, apple, walnuts, fruit bread
  1 cheese 15 / 2 cheeses 24 / 3 cheeses 35

  Fromager D'affinois, France (cow's milk)
  Gorgonzola dolce , italy (Goat Milk)
  Maffra Cloth bound cheddar, Gippsland Vic (Cow's Milk)

17.5% surcharge applies on public holidays - group booking over 12 incur a 10% service charge