Kitchen Open Daily from 12pm – 9:30pm.
Chicken bitterballen, dijon mustard, micro herbs
Hervey Bay Scallops (GF)—
Fried Cauliflower, golden raisins, pinenuts, parsley.
Bacalla croquettes, smokey paprika aioli, micro herbs.
Karaage Chicken —
Japanese Style Fried Chicken, kewpie mayo.
Polenta Chips (GF)(V)—
Polenta chips served with house made tomato relish.
Salted Beef Salad (GF)—
Green beans, radish, boiled egg, pecorino cheese.
Beetroot Carpaccio (V) —
Baby beets, almonds, goats cheese, fried zucchini flower.
$10 each (min 2 guests)
Chef's selection of cured meats, seafood, vegetables and bread.
Pistachio crusted calamari, roquette & mint salad, orange segments, cumin dressing.
Char Grilled Yellow Fin Tuna —
Pepperonata, salsa verde, anchovy crisp.
Lamb Cutlets —
Crumbed lamb belly, pea & mint salad.
Oven Roasted Chicken Breast (GF)—
Ratatouille, zucchini puree, micro herb salad.
Eye Fillet —
Kipfler potatoes, bone marrow fritter, watercress salad.
Roasted Duck Breast (GF) —
Confit duck leg, parsnip puree, turned beetroots, parsnip chips, cherry jus.
450gm T-Bone steak, asian slaw, nuoc cham.
All of our pastas are made freshly in house.
Gnocchi (V) —
Ricotta gnocchi, heirloom tomatoes, capers, persian feta, basil oil.
Ravioli (V) —
Roasted pumpkin & amaretto ravioli, fried sage, capers, beurre noisette.
Angel Hair —
Angel hair pasta, fraser island spanner crab, shredded zucchini, fresh chilli.
Garden Salad —
Beer battered steak fries with aioli on the side
Lima bean salad (GF, V) -
cherry tomatoes, shallot, micro herbs
Roasted chats potatoes (GF, V) -
Rosemary and garlic
Our dessert menu is changed on a daily basis, please ask your waiter for the current selections.