Winter Encore

We pride ourselves on serving free-range ethically sourced Meat, Poultry and Seafood

from family owned Australian suppliers

Our free-range “Burd” hen eggs come in fresh and will be less than 24 hours young before arrival!

Flinders Island Meat provide our free range

Lamb, Beef, Poultry and Pork Sourced only from ethical Australian farms producing

top notch quality from paddock to plate!

Red Coral Seafood brings the ocean to our doorstep delivering the freshest deep sea treasures, caught daily!

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Our menu is designed for sharing

Plates will be served as they are prepared.

Menu Key

Level of chilli:

+ – very mild ++ – medium

+++ – hot

Dietary requirements:

GF – gluten free DF – dairy free V – vegetarian Vegan – vegan

OG – onion/garlic free

Please inform your server of any dietary requirements. We take pride in catering for every palate.

We are happy to adjust most dishes when requested.

Menu items subject to availability.

Sustainable Seafood Japanese Seaweed Salad 6 Pickled seaweed with soy, mirin and garlic (vegan) Tuna Inari 8 Chilli and garlic kewpie mayo smashed tuna with pickled shallots Kombu rice stuffed tofu pocket, ginger mayo and wasabi tobiko (df) Prawn Dumplings (6) 15 With homemade ginger infused black vinegar Panko Prawns (6) 18 Crumbed tiger prawns with umami plum bbq and lemon (df) Sashimi Trio 20/38 Mooloolaba Tuna, Marlborough Salmon and Hiramasa Kingfish with wasabi soy mirin sauce, pickled ginger and wasabi (gf, df) Teriyaki Ora King Salmon 38 Grilled Marlborough salmon on kombu pickled cucumber garlic and black pepper teriyaki sauce, ginger, lemon (gf, df)

Free Ranged Meat

Spicy Sujuk (4) 14 Cured beef sausage with blended middle-eastern spices spicy pomegranate vinegar glaze and sweet shallots (++) (df) Korean Pork Belly (6) 32 Cinnamon and orange salt-bathed pork belly steamed to order. Korean sesame leaves, ssamjang sauce, pickled onions and daikon (+) (gf, df)

“YumYum” Korean Chicken 35 Boneless buttermilk marinated Maryland crispy fried chicken bites Yangneom Korean sauce, fresh sprouts and spring onion garnish (+) Masterstock Beef Brisket (250g) 35 Tasmanian Beef slow braised, oven roasted to finish Blondie’s own 5yr traditionally aged Chinese Masterstock Freshly sliced ginger, coriander and pickled green chillies (++) (gf, df) Kecap Manis Lamb Shoulder (350g) 38 Boneless lamb roasted in garlic, ginger and sweet soy, Coconut cashew crumble, fresh herb and sprout salad (+)

Local Lands Steamed Rice 4

Steamed Rice for the table 2pp Aromatic Thai Leaf Salad 7

Smokey Chipotle Salted Fries 7.5 Dijon mayo kissed with Sriracha chilli sauce (+) (gf, v, df)

Haloumi Bao (v) 8 Golden fried salty haloumi with spiced pineapple chutney (+) Dragon’s KimChi 8 Traditional Korean fermented spicy and sour wombok cabbage green apple, nashi pear, pickled radish and spring onion (++) (gf, df)

Steamed Greens 10 Chinese broccoli with housemade oyster sauce and crispy shallots Vegetarian Dumplings (6) (vegan) 12 With homemade ginger infused black vinegar Tom Kha Soup (vegan) 16 Thai lemongrass, kaffir lime and ginger coconut broth mushroom, cherry tomatoes, baby corn, thai basil, coriander (gf) Grilled Zucchini Salad (vegan) 18 Sesame grilled zucchini with lemon ponzu and smoked tofu Fermented shiitake mushrooms and edamame beans (gf, df)

Something Sweet

Mango Lassi 14 Honey cumin and cardamom frozen mango yoghurt saffron rose strawberries, chamomile sugar roasted cashews (v) (gf) Blondie’s Signature Flower Pot 16 Peanut butter parfait, salted caramel, banana, chocolate mousse, cocoa crumble and edible flowers (gf on request) The Pollinator 18 Spearmint and thyme lightly infused cheesecake fennel pollen and honeycomb toffee crumble lavender marshmallow and black cherry jellies