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 Grilled oysters, Mornay sauce
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Entrees Half dozen king prawns on ice, cocktail sauce Crispy free range duck, zucchini flower, baby mushrooms Tiger prawn & clam chowder, corn bread toast 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, lemon Crispy zucchini flowers, skordalia, olive crumbs
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Mains Pan fried local fish, Moreton Bay bug, petit pois a la Francaise Slow cooked Atlantic salmon, spanner crab, fennel confit Grilled Cape Grim sirloin, potato gratin, green beans, béarnaise Roasted barramundi, braised cos hearts, Jerusalem artichokes, vermouth 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 Slow roasted lamb shoulder, turlu turlu, lemon roasted potatoes Grilled tropical lobster, beer battered chips, cos lettuce & heart of palm salad Free range pork belly, roasted kipfler potatoes, green beans Chermoula prawns, grilled bugs, crispy squid, grilled oysters, lemon butter sauce
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Eatables Beer battered chips, aioli Cos lettuce & heart of palm salad Lemon roasted potatoes Green beans, dukkah Turlu turlu Rosemary roasted kipflers Potato gratin Desserts Caramelised banana tart, white chocolate ice cream, popcorn Passionfruit cream, Irish whiskey roasted strawberries Valrhona chocolate fondant, vanilla bean ice cream, blueberries ‘Latte’ crème brulée, espresso poached pear
Chefs Alastair McLeod & Deniz Coskun
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