Dining Menu

• Snacks & Shared Entrees

• Freshly shucked seasonal oystersNatural or KilpatrickDF, GF
  3*18/ 6*36/ 12*72
• Anchovy Puff (4pc)White anchovies on black olive tapenade, puff pastry and salsa verdeDFO, GF
  24
• Hot baguette with truffle and honey butter
  9.5
• Warm marinated mixed olives
  15

• Entrees

• Baked camembert in brick pastryCaramelised onion, walnut, tomato relish and rocketDFO, GFO
  24
• Lamb shoulder croquetteGribiche sauce, sherry lamb jusDFO
  27
• Yellowfin tuna sashimiponzu, nori, avocado, cucumber, wakameDF, GF
  29.5
• French onion soupMelting cheesy croutonsDF, GFO
  24
• Crispy skin Atlantic salmonSage and spinach puree, truss vine tomato and lemonDF, GF
  25
• Twice baked Blue swimmer crab souffleLobster bisque
  30
• Grilled SquidStuffed with pork and fennel, tomato, smoked paprika and oregano on chimmichurriDF, GF
  29
• Grilled U8 Mooloolaba Prawnssweetcorn puree, flaked almonds and nut brown butterDFO, GF
  29.5
• Grand Ma's Chicken Liver Patecaramelised onion, cornichons and baguette
  27.5
• Crispy duck spring rollsred Thai curry sauce
  24 (2 pieces) 30 (3pieces)

• Mains

• New Zealand Sole MeuniereCreamed potatoes, broccolini, nut brown butter, parsley and crispy capersGF
  59
• Seafood Spagettiniclams, prawns, chilli, lemon, parsley, garlic onionDF, GFO
  49
• Daily catchSee our fish Board with our selection usually minimum of 4 fishDFO, GFO
  MP
• Pan-fried potato and ricotta gnocchimixed mushrooms, hazelnuts, gorgonzola, crispy sage
  42
• Queensland tropical lobster Thermidorcrushed kipflers, dill and fennel saladDFO, GF
  75
• Slow braised Lamb Shoulder for 2salsa verde, lamb reduction, duck fat potatoesDF, GF
  99
• Our Fantastic Confit duck pieMushrooms, spinach, provencal vegetables, duck jus
  52
• Seared lamb rumpparsnip puree, duck fat potatoes and minted jusDF, GF
  52
• Traditional Seafood chowderPotato base, mussels, prawns, scallops, fish, drizzle of truffle oil, dill and lemon with breadGF
  E-36 M-49
• Mooloolaba prawn and garlic raviolilemon butter sauce, diced tomatoes
  E-28 M-48
• Free-Range Pork Chop KingaroyBrussels sprouts and artichoke, cream potatoes, calvados jus, appleDF, GF
  49.5

• Our Steak with choice of béarnaise-peppercorn-mushroom-blue cheese or wine jus

• Grilled sirloin steak Mb2+Duck fat potatoes and French beansDF, GF
  62
• Grilled Eye fillet 200gDuck fat potatoes, green beans, jusDFO, GF
  58
• Grilled 300G or 600G Rib Eye grass fedfries or salad or greens or duck fat poatoesDFO, GF
  65 / 119

• Lunch only

• Beer battered FlatheadFries, salad and French tartare sauceDF, GFO
  42
• Melting Cheesesteak sandwichRib eye, Cheddar, capsicum and onion jam, friesDFO, GF
  42

• Sides

• Honey roasted carrotscumin, Lime yoghurt dukkah and pepitasDF, GF
  15
• Stemed spring greens, nut brown butter, maccadamia nutsnut brown butter, maccadamia nutsDFO, GF
  15
• French friesbearnaise
  15
• Rocket and pear saladParmesan, pinenuts and creme fraiche dressingDFO, GF
  17
• Roated duck fat potatoesthyme and rosemary saltDF, GF
  15

• Desserts

• Caramelised apple tart tatinTreacle ice cream, short bread crumbDFO, GF
  19
• Sticky date puddingToffee sauce and vanilla bean ice cream
  19
• Red wine poached pearCoconut ice cream(vegan), chocolate sauce and flaked almondsV, DF, GF
  18
• Affogatoice cream, espresso, praline, biscotti, choice of Amaretto or FrangelicoGFO
  21, virgin 15
• Traditional Apple Tarte Tatinhousemade brown sugar ice cream
  19
• Traditional vanilla bean creme brûléebiscottiGFO
  19
• Chocolate fondanttoffee and butterscotch ice cream, crystallised ginger
  19
• Gusto Classic Lemon tartmascarpone cream
  19
• Bread and butter puddingsultanas, creme anglaise
  20

• Fromages

• Cheese selectionQuince paste, fig bread
  1 cheese 18 / 2 cheeses 30 / 3 cheeses 45

  Fromager D'affinois, France (cow's milk) Gorgonzola 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