Members receive 10% off all pricing.

ENTRÉESPepperberry squid (GFO)

served on wild rocket, preserved lemon aioli

16

Crystal Bay prawns (GF)

served with mango butter and kipfler potato

18

Cumin spiced buttermilk chicken tenders

with chipotle kewpie mayonnaise

15

Hervey Bay scallops

with green pawpaw and mango relish, pickled balsamic onion and wild rocket

16

Soft goat’s cheese agnolotti (V)

with rapini, sugocasa and shaved pecorino

16

Jewelled gaspacho (V) (GFO)

served with toasted schiacciata

11

Charcuterie board (GFO)

for 2Italian and Spanish sliced meats, picquillo peppers with goat’s cheese, Sicilian

olives, beetroot relish and schiacciata bread

19

THE SPRING MENU

Members receive 10% off all pricing.

MAINS

Crystal Bay prawn linguiniserved with confit grape tomatoes, Beurré Bosc pear and broccolini

28Wagyu rump salad (GF)

served with mesclun leaves, pomegranate, chat potatoes, cornichons, vine tomatoes and mustard infused aioli

19Crispy “Humpty Doo” Northern Territory barramundi (GF)

served on green asparagus, red kale and lemon peri peri yoghurt29.5

Tuscan pork belly (GF)

served with polenta, rapini and port wine jus28

Confit margret duck breast (GF)

served with asparagus spears, sugar snaps and cherry sauce29.5

THE SPRING MENU

Members receive 10% off all pricing.

STEAKS200gm petite eye fillet (GF) 32

300gm rib fillet (GF) 36“Yardstick” marble score 2+, 150 days grain fed, Darling Downs SE QLD

300gm wagyu rump (GF) 36marble score 5+, Rangers Valley

All steaks served with creamy mash, yellow and green beans and your choice of sauce or mustards

Sauces – creamy mushroom (GF), red wine jus (GF) or green peppercorn (GF)

SIDES

Asparagus (GF)

with chilli and pine kernels6

Detox salad (V) (GF)

red cabbage, carrot, alfalfa sprouts, baby beets, avocado and quinoa on a bed of triple greens, kale, rocket, spinach, probiotic rich sauerkraut, crushed almonds

and lemon infused olive oil 6

Crunchy fries (GFO)

with parmesan truffle mayonnaise5

Cumin haloumiserved with a lemon cheek

5Gem Salad (V) (GF)

baby cos, vine ripened tomato, kalamata olives, feta cheese and lemon infused olive oil

6

THE SPRING MENU

Members receive 10% off all pricing.

DESSERTSArancini dolce

vialone nano rice, hazelnut custard, pistachio crumb and

vanilla bean ice-cream

8

Cold cointreau soufflé (GF)

served with white chocolate, cointreau and orange

9

Cherry chocolate tart

with valrhona chocolate, mascarpone and macerated seasonal cherries

8.5

Cheese selection (GFO)

Chef’s selection of cheese, water crackers, dried fruits,

quince paste and almonds

15

THE SPRING MENUTHE SPRING MENU