please ask your waiter for dairy or gluten free alternatives or if you have any other queries about the menu

owner - david moore executive chef - romain bapst sous chef - kenneth ip

breads

crispy french baguette, unfiltered extra virgin olive oil & kalamatta olives tapenade 6.0

vine ripened tomato & red peppers on grilled sourdough, basil, old balsamic vinegar

& extra virgin olive oil 8.5

oysters

natural oysters w lemon & sherry vinegar 15.0 30.0

kilpatrick oysters w pancetta & semi dried tomato 17.5 34.0

natural oysters w lime, coriander, pickled ginger & extra virgin olive oil 15.0 30.0

today’s selection – your waiter will explain 17.5 34.0

entrees

sea salt & cracked pepper dusted calamari w sweet & sour mediterranean vegetables,

rocket & lime aioli 19.0

crispy king prawns w avocado & roasted tomato, rouille sauce 20.0

house cured petuna ocean trout w tarragon, crème fraiche & cucumber bruschetta,

sauterne vinaigrette 18.0

plate of charcuterie: pate, pork hock, wagyu sopressa, picked cherry & onion jam 22.0

warm tomato, caramelised onion & goat cheese tart, serrano ham, taggiashe olive puree 18.0

butternut pumpkin & leek soup, croutons & rocket pesto 14.0

please ask your waiter for dairy or gluten free alternatives or if you have any other queries about the menu

owner - david moore executive chef - romain bapst sous chef - kenneth ip

pasta

sauteed fresh linguini w cea’s mooloolaba spanner crab, sweet garlic, touch of chilli & lemon 19.0 29.0

tossed fresh pappardelle pasta w ragout of mushroom, baby spinach & parmesan 19.0 29.0

sautéed moreton bay bug tail w potato gnocchi, chestnuts, fresh peas & sage 35.0

famous sandcrab lasagne w a creamy crustacean sauce 22.0 34.0

mains

drift beer battered sand whiting w chips & crispy mixed salad, house made tartare sauce 28.0

today’s grilled fish, crushed bintje potato & lemon, roasted red peppers, fava & lemon butter sauce 32.0

crispy skin tasmanian salmon w hand cut sebago, warm aioli & winter salad 32.0

kimberley red grain fed beef tenderloin, 200g w mushroom sauce, crispy potato anna 34.0

signature beef grain fed beef sirloin, 300g w two pepper sauce, creamed potato frittata 34.0

barbecued braised australian wagyu shortribs, red wine jus & fork crushed bintje potato 28.0

crispy duck confit & house made veal sausage w white bean cassoulet, citrus & tarragon jus 32.0

slow roasted rosemary marinated chicken breast, pepper & cumin spiced butternut,

button mushroom & pickled onion 28.0

sides

mixed lettuce, tomato, avocado and spanish onion, extra virgin olive oil & sherry dressing 8.0

rocket, pear & parmesan w extra virgin olive oil, old balsamic vinegar dressing 9.5

fork crushed bintje potato mash 8.0

crispy chips 8.0

sauteed green beans & peas w shallots 8.0

caesar salad 11.0

please ask your waiter for dairy or gluten free alternatives or if you have any other queries about the menu

owner - david moore executive chef - romain bapst sous chef - kenneth ip

desserts

vanilla bean & strawberry ice creams, raspberry sorbet & cat’s tongue pastry 12.0

house made soufflé w ice cream, your waiter will explain today’s selection, please allow 20 minutes 18.0

crème brûlée w north queensland vanilla bean 12.0

chocolate & salted caramel tart w white chocolate & passion fruit ice cream 12.0

warm profiteroles w pistachio ice cream & hot chocolate sauce 12.0

poached william pear w iced macadamia parfait, currant & cherry sauce 12.0

cheese 50g

jindi blue – zesty cow’s milk cheese from gippsland victoria 1 cheese 9.00

comte – a hard cow’s milk cheese from jura 2 cheese 16.0

tarrago brie – a soft cow’s milk cheese from victoria 3 cheese 23.0

tallegio – a washed rind cow’s milk cheese from italy

all cheese plates come w lavosh & sourdough, apricots & fig compote