Lunch Menu
Appetiser | Entrée | Main $95 pp
Appetiser | Entrée | Main | Dessert $110 pp
APPETISER
Focaccia olive oil | aged balsamic
Tiger Prawn toasted brioche | finger lime
ENTRÉE
Cured Kingfish macadamia milk | garden cucumber | kaffir lime | soy
Smoked Potato Ravioli fennel pork ragu | anise myrtle | ricotta
Buffalo Mozzarella green papaya | vincotto | pistachio
MAIN
Daintree Barramundi snake beans | tonnato | sweet leaf | radish
Slow Cooked Lamb Shoulder pecorino | fennel | tick bush | black lemon
BBQ Eggplant miso | peanut | nigella dressing | curry leaves
1kg Pure Black Grain Fed Beef Ribeye for 2* salsa verde | red wine jus
*$90 supplement
All mains served with green leaf salad and crispy potatoes
DESSERT
Coconut Sago mango | lime | saba
Chocolate Mousse banana | peanut | salted caramel
Fruit Sorbet local tropical fruit
ADD ON
Freshly Shucked Oysters
chardonnay mignonette | $35 half dozen | $60 a dozen
Australian Cheese Selection* woombye triple cream brie | heidi’s farm tilsit | barry’s creek riverine blue
*$40 supplement
Foraged natives & tropical fruit from Silky Oaks Garden | Local fish & seafood from Port Produce
Citrus & tropical fruit from Daintree Exotic | Proteins from local family-owned butcher Carnivore
Dairy products from Mungalli Creek | Mushrooms from Golden Oak Produce | Natives from Rainforest Heart