Our Menu
Entrée
House-made focaccia bread (V) (VGO) (DF)
Antipasto platter with a selection of meat and cheese, house- made bread and olives (minimum 2 people) (GF) (DFO) (VGO)
Salad of heritage tomatoes, whipped goat cheese and basil (V) (GF) (VGO)
Chicken liver pâté with red onion jam, cornichons and toast (GFO)
Housemade Duck Springs rolls with chilli and lime dipping sauce (DF)
Grilled Mooloolaba prawns with basil oil and lime (GF) (DF)
Grilled Queensland Scallops Served with sweet corn puree and bacon crumb
Mains
Confit Boonah duck with quince and rosemary glaze, roasted potatoes and wild rocket (GF) (DF)
Free Range chicken supreme with ratatouille and pesto and white wine sauce (GF) (DFO)
Hand made potato gnocchi with porcini mushroom and white wine sauce (V) (VGO) (DFO)
Tasmanian Salmon served with Tamborine avocado salsa and warm asian leaves (DF) (GF)
Boonah Beef fillet with wilted greens, fondant potatoes and Shiraz Jus (DF) (GF)
Twice cooked crispy Kalbar pork belly with chilli caramel and Asian apple slaw (GF) (DF)
Market Fish with seasonal greens, and a dill butter (DFO) (GFO)
Sides
Rocket and pear salad with Grana Padana parmesan cheese (V) (DFO) (GF)
Duck fat roasted potatoes with house-made aioli (GF) (V)
Seasonal steamed green vegetables with basil oil and lemon (V) (DF) (GF) (VG)
Desserts
Creme Brûlée with fresh berries (V) (GFO)
Fig and Date pudding with butterscotch sauce, creme anglaise and fig and almond ice cream (V)
Botrytis poached pears with dark chocolate sorbet and Belgium (GF) (V) (DFO) (VGO)
Almond Meringue with apricots and mascarpone (V) (GF)
Cheese platter with selection of farmhouse cheeses (Minimum 2 people) (GFO) (V)