Menu
EVENING MENU
ENTREE
House made bread, spiced tomato jam
Seafood tasting plate, changes daily
Sydney rock oysters, natural, steamed with japanese vinegar, or baked with tomato and pancetta
Fresh fig, meredith dairy marinated goats cheese, tomato, basil, hazelnuts, rocket, balsamic
Mooloolaba spanner crab, house made pasta, chilli, garlic, lemon, herbs
Grilled local squid, house-made spanish red wine sausage, potato, parsley, smoked paprika aoili
Slow cooked duck leg, crispy scallops, soy pumpkin, whipped eggplant, sesame, star anise cinnamon jus
MAINS
Local line caught wild fish, (with one of the three following styles)
potatoes, green beans, lemon, basil, white wine
green bean crispy pancetta salad, tomato herb black olive salsa
asian greens, rice & grains, vietnamese tamarind, lime & ginger sauce
Crispy caramelised pork belly, local king prawns, asian greens, steamed rice, pickled vegetables
Spanish seafood arroz (risotto); local fish, prawns, balmain bug, squid, green beans, olives, tomato, saffron, fresh bay leaf
Dorrigo plateau beef fillet, root vegetable bake, mushrooms, honey roasted carrots, mountain pepper berry jus, lemon herb butter
Morrocan spiced Milly Hills lamb rump, vegetable tagine, beans, almonds, fresh dates, herb chermoula
Roasted chicken breast wrapped in proscuitto and sage, cauiflower puree, potatoes, asparagus, spiced fig jam
Roman gnocchi, napoli suace, parmesan, leaf salad, lemon basil dressing
Miso roasted eggplant, shallots, fried garlic, seseme seeds, steamed rice, greens
SIDES
leaf salad, lemon basil dressing
chips, aoili
AFTERS
Warm chocolate fondant, honeycomb ice cream, cocoa nib syrup
Watermelon rose granita, raspberry campari jelly, vanilla ice cream
Lemon myrtle bavarois, persian fairy floss, cinnamon ice cream
Sticky date pudding, whisky caramel, toasted walnuts, walnut ice cream
Cheese plate, crisp bread, turkish apricot paste, nuts