executive chef - marcel stammeier - ihg

Executive Chef - Marcel StammeierWelcome to Marcel’s Kitchen!

Our paddock-to-plate and vineyard-to-glass food & wine ethos permeates Marcel’s culinary creations and our carefully curated wine list. In collaboration with his producer friends

from the food bowl of the Atherton Tableland & beyond, HB&K’s Executive Chef Marcel Stammeier brings his unique tropical interpretations of World Food to your table as Cairns

Cuisine.

Sourcing the best local produce, Harbourside Bar & Kitchen's menu includes Daintree Saltwater Barramundi, finger limes from Yungaburra, Wondaree macadamias, Bingil Bay

Beef, Kingaroy peanut butter, and dairy & eggs from Mungalli Creek Biodynamic Dairy, while rainforest honey comes from Honey Providore.

HB&K also has an extensive range of organic, biodynamic, minimal intervention and natural wines chosen to complement Marcel’s cuisine, as well as a delicious selection of local gins, craft beers, cocktails and mocktails. Our knowledgeable staff would be happy to help you

choose the perfect beverage to complement your meal.

Eat, Drink, Enjoy!!

2019 Finalist

Best Tourism RestaurantBest Contemporary Australian Restaurant

Best Breakfast Restaurant

Tableland’s Vegetable Lentil SoupTableland’s vegetable & lentil soup with parsnip chips & artisanal pumpkin sourdough (V)(VG)(PC)(DF)Delicious with a medium or full bodied white wine

13.00

Queensland BruschettaAn Aussie twist on the Italian classic. Toasted sourdough topped with smashed avocado salsa, strawberry gum jam & spicy jalapeno chutney (V)(VG)(PC)(DF)Sparkling recommended with this

13.00

Outback CalamariBush salt & mountain pepper dusted calamari, with lemon myrtle citrus aioli & charred lime gel (PC)(DF)Well matched with a fresh and crisp white wine

16.00

Roasted Beet, Wilted Kale & Spinach SaladWith roasted tomatoes, horseradish cream, orange dressing, roasted walnuts & macadamias & mint (V)(PC)(GF)Add seared Jamaican chicken - 4.00A fresh and crisp white wine drinks well with this

14.00

Roasted Pumpkin & Smoked Chickpea HummusRoasted pumpkin hummus, with garlic & tahini, topped with roasted pumpkin seeds, smoked chickpeas, mixed sesame & smoked paprika, served with Italian flatbread (V)(VG)(PC)(DF)Delicious with skin-contact white wine or craft beer

13.00

Queensland ScallopsQueensland scallops with corn puree, crispy pancetta, lemon butter & lime caviar (GF)Just right with a glass of fresh and crisp white wine

19.00

Seared Tasmanian SalmonSeared Atlantic salmon, sustainably farmed in Tasmania in soy lime dressing with a touch of chilli & micro greens (GF)(PC)(DF)Pairs well with a Japanese Sake

18.50

Roast PorchettaBaked Queensland Porchetta infused with Chef Marcel’s special mix of Italian herbs, served with walnut & apple salad, & balsamic reduction (GF)(DF)Great with a medium or full bodied white wine

15.50

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@harboursidebarandkitchen #harboursidebarandkitchen

ENTRÉES

V = vegetarian VG = vegan DF = dairy-free PC = pescetarian GF = gluten-free

Smoked Crocodile Linguini CarbonaraHouse-smoked crocodile with snow peas & Blackforest bacon in creamy white wine sauce, served on locally made lemon myrtle linguineWell-matched with a skin contact white wine

24.00

Chef’s Special Osso Buco Ragu with PappardelleTender slow-braised Bingil Bay osso buco ragu, served with pappardelle Great with a light or medium bodied red wine

28.00

Char-grilled Lamb FilletSucculent char-grilled lamb fillet with warm quinoa, zucchini, & eggplant salad, pickled beets & carrots, & plum conserve (GF)(DF)Drinks well with a medium or full bodied red wine

34.00

TNQ BarramundiFinger lime, Wondaree macadamia, coconut & parsley encrusted barramundi, with mountain pepper garlic mash, seasonal Tableland’s vegetables, balsamic glaze & charred lemon (PC)(GF)Fresh & crisp white wine works well with this dish

32.50

Bingil Bay Steak FritesAged Bingil Bay Beef 250g rib-eye grilled to your liking, with white truffle butter, cherry & apple wood-smoked sea salt, French fries & Tableland’s vegetables (GF)Perfect with a full bodied red wine

42.00

27.00Roast PorchettaBaked Queensland Porchetta infused with Chef Marcel’s special mix of Italian herbs, served with roasted rosemary potatoes, Dutch carrots, green beans, & apple & celery slaw (GF)(DF)Great with a medium or full bodied white wine

Jamaican Jerk ChickenFree-range jerk chicken with grilled pineapple & avocado salsa, sweet potato mash, & award-winning Fenglehorn jalapeño sweet chilli sauce (GF)We recommend a glass of Beaujolais with this dish

28.00

Coral Sea Fish in Thai Red CurryLocally caught Coral Sea fish with cauliflower, carrots, bamboo shoots & green beans, in Thai red curry, finished with Thai basil & coriander, & served with steamed jasmine rice (DF)(PC)(GF)Riesling or Muscadet works well with this dish

Ask Staff

Marcel’s Signature Bingil Bay Beef CheeksSlow roasted Bingil Bay Beef Cheeks with braised red cabbage, house dried Granny Smith apple, parsnip & swede mash, carrots & broccolini (GF)Pairs well with a medium or full bodied red wine

32.00



MAINS


FLAVOURS OF INDIAThree delicious vegetarian curries from across India,

served with basmati rice, raita, hot mango pickles & naan bread

Chana Masala - Northern India Chickpeas, onion, tomatoes, coriander seed, garlic, chilli, ginger (VG)Pairs perfectly with a craft beer, light or medium bodied red wine

Palak Paneer - Punjab RegionSpinach, onion, ginger, garlic, garam masala, cream, paneer (V)Great with a light or medium bodied red wine

Sweet Potato Curry - Southern India Sweet potato, cauliflower, eggplant, green beans, roasted cashew nuts (VG)Matches well with an elegant Rosé or crisp apple cider

Full FlavourTry all the above three curries for an eclectic taste of Indian cuisineWe recommend accompanying this with a light or medium bodied red wine or craft beer

28.00

26.00

26.00

26.00

Chips with tomato Kasundi (GF)Green salad with orange dressing (V)(VG)(GF)(PC)(DF)Seasonal Tableland's greens (V)(VG)(GF)(PC)(DF)Mushroom sauce (GF)Tableland's marrow bone jus (GF)

6.00

7.50

8.00

5.00

4.00

SIDES




Rainforest Toffee PearSlow-poached Tableland’s pear glazed with Daintree rainforest honey toffee, roasted coconut & Licks raspberry & coconut gelato (V)(GF)Well-matched with Tamburlaine Wine Lovers Sweet Phoebe dessert wine

14.50

TNQ AffogatoLicks vanilla bean gelato with a shot of local Skybury espresso & almond biscotti (V)Great with an Amaretto

12.50

Peanut Butter Panna CottaQueensland peanut butter panna cotta with brûléed local banana & almond chocolate gravel (V)(GF)Great with Tamburlaine Wine Lovers Sweet Phoebe dessert wine

14.00

Tropical Tiramisu TorteA vegan tropical interpretation of the Italian classic. Cashew, cocoa, wattleseed & Skybury coffee made with coconut, dates & almonds (V)(VG)(DF)(GF)Superb with Kahlua

14.00

Oma Stammeier’s ApfelstrudelInspired by Executive Chef Marcel Stammeier’s grandmother’s traditional recipe. Granny Smith apples, spiced rum-infused raisins, cinnamon, almonds, walnuts & Licks rum & raisin gelato (V)Perfect with a Kalleske JMK Fortified Shiraz Vintage Port

14.00

Tableland's CheesesChoose up to 4 cheeses served with mixed crackers and assorted fruits (V)

1 for 12.0 2 for 16.0 3 for 19 4 for 22.0

• Gallozola Volcano (hot chilli and sun-dried tomato)• Gallo Camembert• Wood smoked Vannella Buffalo Mozzarella• Gallo Macadamia Cheddar

Pair well with a Japanese sake, skin contact or oxidative white wine, or dessert wine


DESSERTS



Tamburlaine, Hunter Valley, NSW, AustraliaNV, Sparkling High and Dry, Premium Cuvee – Chardonnay (Org)

9.50

WHITES

150ml

Villa Teresa, Veneto & Friuli-Venezia Giulia, ItalyNV, Prosecco Extra Dry, DOC – Glera (Org)

9.50

Tim Ward Wines, Barossa, SA, Australia2018, ‘I’ll Fly Away’, Pétillant Naturel, Eden Valley, SA – Riesling (Pet Nat, PF)

15.00

SPARKLING

Tamburlaine, Hunter Valley, NSW, Australia2018, Mark Davidson Eighty-Seven - Sauvignon Blanc Semillon (Org)

9.00

Giesen, Marlborough, New Zealand 2018 - Sauvignon Blanc (Org)

11.00

Penny’s Hill, McLaren Vale, SA, Australia 2018, The Agreement – Sauvignon Blanc (Sust)

12.50

Fresh & crisp

Medium & full bodiedTamburlaine, Hunter Valley, NSW, Australia2018, Mark Davidson Sanctuary Farm – Chardonnay (Org)

9.00

Ciù Ciù, Falerio DOP, Italy 2017, Oris – Trebbiano, Pecorino and Passerina (Org)

11.00

Domaine Landron, Sèvre et Maine, Loire Valley, France 2017, La Louvetrie – Melon de Bourgogne (Bio)

15.00

Rocky Gully, Frankland River, WA, Australia 2018 Riesling (Mini, Bio)

Wittmann, Rheinhessen, Germany 2017, 100 Hugel– Riesling (Org, Bio)

12.00

13.50

Domaine Goisot Guilhem & J-Hugues, Burgundy, France 2017, Blanc – Aligoté (Bio)

17.00

NATURAL WINE

ROSÉTamburlaine, Hunter Valley, NSW, Australia 2018, Wine Lovers Petite Fleur – Grenache, Shiraz (Org)

9.50

Gemtree, McLaren Vale, SA, Australia2017, Luna de Fresa – Tempranillo (Bio, Org)

12.00

SKIN CONTACTLa Petite Mort, Granite Belt, QLD, Australia2017, The Amphora – Viognier, Marsanne and Roussanne (Nat, Mini)

12.50

Hoddles Creek Estate, Yarra Valley, VIC, Australia2018, Pinot Gris (Mini)

12.00

COS, Sicily, Italy2015, ‘Rami’ – Izolia, Grecanico (Nat, Bio)

29.00

9.50

Bottle

9.50

15.00

9.00

11.00

12.50

9.00

11.00

15.00

12.00

13.50

17.00

9.50

12.00

12.50

12.00

29.00

150mlRED

Tamburlaine, Hunter Valley, NSW, Australia 2018, Mark Davidson Three’s a Crowd – Cabernet Sauvignon, Merlot (Org)

9.00

Kalleske, Barossa Valley, SA, Australia2017, Moppa – 86% Shiraz, 11% Petit Verdot, 3% Viognier (Org, Bio)

11.00

Full bodied

Save Our Souls, Yarra Valley, VIC, Australia2017, Pinot Noir (Nat, Mini)

13.00

Pierre-Marie Chermette, Beaujolais, France 2017, ‘Les Griottes’, Gamay Noir (Nat)

15.00

Thierry Germain, Loire Valley, France2017, ‘Cep by Cep’, Anjou Rouge – Cabernet Franc (Org)

15.00

Light & medium bodied

Penny’s Hill, McLaren Vale, SA, Australia2016, Edwards Road – Cabernet Sauvignon (Sust)

12.50

Yangarra Estate, McLaren Vale, SA, Australia 2016, Old Vine – Grenache (Org, Bio)

14.00

SAKEKikumasamune, Kojo Junmai, Hyogo, Japan (Mini)Clean, crisp, fruity

9.00

Asahi, Kubota Suijyu, Daiginjo Nama, Niigata, Japan (Mini)Elegant, delicate, fruity

28.00

DESSERT & SWEETTamburlaine, Hunter Valley, NSWNV, Wine Lovers Sweet Phoebe – Riesling (Org)

9.50

Kalleske, Barossa Valley, SA2016, JMK VP – Fortified Shiraz (Bio, Org)

13.00

Choya, Mutenka, JapanUmeshu – Plum (Mini, Nat)

10.00

90ml

60ml

Bottle

executive chef - marcel stammeier - ihg

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