Alternate Drop Menu
Written By Adam Hunter
Entrées
Confit Pork Belly, Cider & Pear Puree and Balsamic Dressing
Mooloolaba Prawn Cocktail, Cos Lettuce, Tomato, Cucumber, Cocktail Sauce
Kingfish Tartare, Aji Amarillo & Finger lime Dressing, Tomato, shallot, Coriander and Avocado Puree
Crab And Fermented Chilli Tartlet, Asparagus Salad
Goats Cheese and spinach Tartlet with marinated Beetroot and rocket salad
Mains
Pan fried Ocean trout, Sautéed potatoes, wilted Greens, little neck Clams and Beurre Blanc Sauce
Barramundi Fillet, Thyme & Garlic Crushed New Potatoes, sautéed baby vegetables, white wine and Chive sauce
Harissa Roasted Lamb Shank, Zesty Mediterranean cous-cous and pomegranate molasses
Chargrilled Eye Fillet, Dauphinoise Potato, Confit Tomatoes, Béarnaise Sauce
Pan Fried Gnocchi, Wild Mushroom, Pecorino Cheese, Truffle Oil
Desserts
Blueberry Brûlée Cheesecake, Chantilly Cream
Chocolate Brownie, Raspberry Compote, Salted Caramel Sauce
Summer Citrus Tart, Dollop Cream, Local Strawberries
Coconut Pannacotta, Mango Gel, and Fresh Berries
Pear and Ricotta Tart (GF Option Available)
Our menu is based on seasonal availability and may be subject to change.
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