To start Bread – handmade sourdough, hazelnut dukkah Barramundi & tiger prawn spring rolls, sriracha, lime Parmesan crusted olives filled with goats cheese, aioli Spiced king prawns, garlic & ginger dressing
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Oysters Natural pacific oysters, shallot vinegar Grilled oysters, bacon & Worcestershire dressing
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Entrees Tiger prawn & clam chowder, corn bread toast Crispy free range duck, zucchini flower, baby mushrooms Moreton Bay bug spaghettini, chilli, garlic, basil Seared scallops, free range pork, granny smith apple Grilled tiger prawns, chorizo, capsicum, saffron vinaigrette Salt & pepper squid, aioli, lime Crispy zucchini flowers, skordalia, olive crumbs
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Mains Roasted local fish, grilled tiger prawns, petit pois a la Francaise Grilled sirloin, tropical lobster, pont neufs, Béarnaise Roasted barramundi, king prawns, spaghettini, tomato Tomato Tatin, goats cheese, caramelised shallots, kalamata Grilled Moreton Bay bugs, fenugreek, lemon butter sauce Beer battered local fish, chips, tartare sauce, cos lettuce & heart of palm salad Grilled & pistachio crusted Black Angus beef, wild mushrooms, tobacco onions
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Share for two Chermoula prawns, grilled bugs, crispy squid, grilled oysters, lemon butter sauce Free range pork belly, beer battered chips, green beans Slow roasted lamb shoulder, green beans, beer battered chips
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Eatables Beer battered chips, aioli Cos lettuce & heart of palm salad Green beans, dukkah Desserts Passionfruit cream, Irish whiskey roasted strawberries Valrhona chocolate fondant, egg nog ice cream, blueberries ‘Latte’ crème brulée, espresso poached pear Chefs Alastair McLeod & Deniz Coskun
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