Dining Menu

• Snacks & Shared Entrees

• Freshly shucked seasonal oystersNatural with raspberry and watermelon salsa, lemon
  5.5 each / 29 half doz / 52 doz
• Hot baguette with caramelised onion butter
  9
• Warm marinated olives with goat's feta
  13
• Tempura tiger prawnsgreen mango, pomelo, green papaya, namjim dressingDF, GF
  24

• Entrees

• Eshallot tart tatinRoasted root vegetables, apple basamic
  22
• Wagyu Beef Tartareshallots, capers, cornichons, dijon, egg yolk, anchovies, parsley, crostiniGF
  28
• Yellowfin Tuna sashimicucumber, avocado, chilli, lycheeDF, GF, GFO
  28.5
• Slightly poached salmonGreen Mango and papaya puree, beetroot, radish and citrus
  27
• Chargrilled Moreton Bay Bug (350g)lemon butter sauce, salmon roeDFO, GF
  49
• Moya Chicken Liver Patecaramelised onion, cornichons and baguette
  24
• Crispy confit duck spring rollsred thai curry sauce
  24 (2 pieces) 30 (3pieces)

• Mains

• Duck a l'orangeconfit duck leg, duck breast, celeriac puree, apple, watercress, asparagusDF, GFO
  47
• Herb crust lamb rumppeas, broad beans, french beans, potato gratin and horseradish reductionDF, GF
  43
• Grilled deboned spatchcockSweetcorn puree and sweetcorn rib, fresh herb salad pomegranate, jusDFO, GF
  Half-35 Whole-59
• Pan seared daily catchapple and celeriac puree, spinach, asparagus, salmon roe and mussel mariniere sauceDFO, GF
  MP
• 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 KingaroyRoasted jerusalem artichoke and brussels sprouts, apple, jusDF, GF
  43
• SK. Kidman station Eye fillet 200gfrench fries, green beans, bearnaise 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
• Baked Whole Baby Snapper for 2 (800g)tamarind, lemon grass and coconut dressing, crispy shallots, broccolini and chats potatoesDF, GF
  90

• Sides

• Roasted Dutch Carrotssmoked eggplant hummus, pine nuts and fresh mint
  13
• Roasted cauliflowerpomegranate molasses, garden radish, tahiniDF, GF
  12
• Steamed asparagusaged pecorino and lemon
  14
• Beans and broccolinisalsa verde, toasted flaked almondsDF, GF
  14
• French friesBearnaise sauce
  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

  Woombye Ash Brie, Queensland (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