Dining Menu

• Snacks & Shared Entrees

• Hot baguette with truffle butter
  8
• Warm marinated olives with goat's feta
  13
• Torned Burratawith garden peas, serrano ham
  26
• Szechuan salted crispy cuttlefishsumac aioli
  23

• Entrees

• Goldband snapper sashimipickled rhubarb, buttermilk dressing, sorrel, almondsDF, GF, GFO
  27
• Freshly shucked seasonal oystersraspberry and watermelon salsa, lemon
  5.5 each / 29 half doz / 52 doz
• Chargrilled WA Lobster taillemon butter sauce, salmon roe
  39
• Roasted pumpkinamba sauce, olive tapenade, kale, walnutsV
  E-21 M-39
• Grilled U8 Mooloolaba Prawnsburnt chilli and maple bacon butter
  29.5
• Moya Chicken Liver Patecaramelised onion, cornichons and baguette
  24
• Crispy confit duck spring rollsred thai curry sauce
  24 (2 pieces) 30 (3pieces)
• Tempura Zucchini flowersspiced sweet potatoes,beetroot cashew cream, harissa oil, pepitasV, DF, GF
  6.5 each

• Mains

• Wild caught BarramundiCauliflower and kale puree, roasted potatoes, broccolini, lemonDFO, GFO
  47
• Grilled Lamb Backstrappea and mint puree, beetroot, sprouts, asparagus and jus
  48
• Slow braised Lamb Shoulder for 2salsa verde, lamb reduction
  65
• 450G Rib Eye for 2bathed in butter garlic and thyme, jus
  69
• Whole Market Fish for 2
  Market Price
• Crispy Skin Salmonwhite bean puree, chorizo, dutch carrots, coriander oilDFO, GFO
  49
• Mussels "Provencale"Tomato and garlic broth, carrot, celery, baguette, chips
  39
• Mooloolaba prawn and garlic raviolilemon butter sauce, diced tomatoes
  E-28 M-46
• Housemade Potato Gnocchibroccoli pesto, garden peas, spinach, crispy sage
  38
• Confit duck legceleriac puree, walnut, celery, apple, broadleaf, duck fat potatoes and jusDFO, GFO
  44
• Free-Range Pork LoinColcannon puree, (potato, serene ham and cabbage), braised fennel, wholegrain mustard sauceGFO
  42
• SK. Kidman station Eye fillet 200gcreamed potatoes, green beans, caramelised onion and jus
  52

• Sides

• Watermelon saladdanish feta, fresh herbs, mint dressingDFO, GF
  9
• Apple and Kale Saladpepita seeds, buttermilk dressing, parmesan and sourdough croutons
  12
• Beans and broccolinisalsa verde, toasted flaked almonds
  13
• French friestruffled manchego, lemon aioli
  12
• Rocket saladpear, pine nut, creme fraiche dressing
  13
• Roasted duck fat potatoesDF, GF
  13

• Desserts

• Orange and Almond Slicecitrus sorbet and praline
  17
• Affogatoice cream, espresso, praline, biscotti, choice of Amaretto or Frangelico
  19, virgin 14
• Pear and apple crumblehousemade cardamon and date ice cream
  18
• Traditional vanilla bean creme brûléebiscotti
  18
• Chocolate fondanttoffee and butterscotch ice cream, choclate soil
  18
• 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