Dine in menu

Dine in is available Wednesday to Sunday from 12pm.

    • BREADS

    • House-Made Foccacia with

      12 / 14 / 16

      - Roast Garlic & Herb dip
      - Olive Oil & Balsamic
      - OR with Hummus
      1 / 2 / 3 dips

    • Bruschetta of Heirloom Tomato, Balsamic Reduction, Pesto & Goats Cheese

      16

      (Gluten Free option available)

    • OYSTERS

    • Natural

      22 / 37

      1/2 / DOZ

    • Kilpatrick

      24 / 39

      1/2 / DOZ

    • ENTREES

    • Mooloolaba Prawns with Mango, Chilli, Coconut & Coriander Salsa

      20

      Gluten free

    • 1/2 Shell Scallops with Cauliflower Puree & Cauliflower Herb Crust

      20

      Gluten free

    • Duck Pate with Duck Fat Toast & Caramelised Onion Jam

      18

      (Gluten Free option available)

    • Twice Baked Three Cheese Soufflé with Corn & Spinach

      19

      Gluten free

    • Baked Goats Cheese with Crostini, Honey, Pea & Bean Salad

      17
    • Smoked Pork Loin with Walnuts, Celery, Pear, Mayo

      19

      Gluten free

    • MAINS

    • Duck Breast with Beetroot Risotto, Orange & Haloumi Salad

      35

      Gluten free

    • Braised Beef Cheek with House Made Gnocchi & Gremolata

      34
    • Barramundi with Yellow Coconut Sauce, Cous Cous, Coriander & Asian Greens

      35
    • Risotto with Calamari, Prawns, Scallops & Smoked Barramundi Creme Fraiche

      35

      Gluten Free

    • 300g Char Grilled Rib Fillet served with Mash Potato, Pea, Bacon, Brussels, Eschallots & Jus

      36

      Gluten free

    • 200g Eye Fillet served with Mash Potato, Pea, Bacon, Brussels, Eschallots & Jus

      39

      Gluten Free

    • Maple Glazed Pork Belly with Charred Lettuce, Pumpkin Puree & Pickled Salad

      34

      Gluten Free

    • SIDE ORDERS

    • Chips with Tomato Sauce & Aioli

      7

      Gluten free

    • Creamy Mash Potato

      7

      Gluten free

    • Steamed Vegetables with Truffle Vinaigrette

      9

      Gluten free

    • Rocket, Pear, Parmesan & Walnut Salad

      8

      Gluten Free

    • DESSERTS

    • Vanilla Crème Brulee

      14

      Gluten Free

    • Chocolate & Salted Caramel Tart with Mascarpone Cream

      14
    • Coconut Pannacotta with Passionfruit Gel & Passionfruit Sorbet

      14

      Gluten Free

    • White Chocolate Biscuit Strawberry Ice Cream Sandwich

      14
    • Dessert Affogato

      17

      A cup of delicious Vanilla Bean Ice Cream accompanied by a shot of Espresso & a shot of Liqueur of your choice of Frangelico, Baileys, Tia Maria, Kahlua, Amaretto, Cointreau and more..

    • VEGETARIAN MENU

    • Bruschetta of Heirloom Tomato, Balsamic Reduction, Goats Cheese & Pesto

      Entree 16

      (Gluten Free / Vegan option available)

    • Frittata with Pumpkin, Spinach & Haloumi Salad

      Main 23

      Gluten Free

    • Twice Baked Three Cheese Soufflé with Spinach & Corn

      Entree 19

      Gluten Free

    • Romaine Lettuce, Pea, Bean, Walnut, Pear & Orange Salad

      Entree 16 / Main 24

      Gluten Free

    • House Made Gnocchi with Cauliflower Puree & Herb Crumb

      Entree 18 / Main 26
    • Cous Cous with Asian Greens, Yellow Coconut Sauce & Coriander

      Entree 15 / Main 24

      Vegan

    • Beetroot Risotto

      Entree 18 / Main 26

      Gluten Free (Vegan option available)

    • Baked Goats Cheese with Crostini, Honey, Pea & Bean Salad

      Entree 17
    • 5 Course Degustation

      Food Only $90 / Matching Wines $120 / Matching Premium Coravin Wines $170

    • First Course

      1/2 Shell Scallop with Cauliflower Puree & Cauliflower Herb Crumb
      Yarran Sparkling Brut, Yarran NSW
      G.H Mumm Champagne, Reims, France

    • Second Course

      Mooloolaba Prawns with Mango, Chilli, Coconut & Coriander
      The Little Wine Company Pinot Gris, Hunter Valley, NSW
      Henschke Innes Vineyard Pinot Gris, Adelaide Hills, SA

    • Third Course

      Three Cheese Twice Baked Soufflé with Spinach & Corn
      Marty's Block Chardonnay, Barossa Valley, SA
      Giant Steps Sexton Vineyard Chardonnay, Yarra Valley, VIC

    • Fourth Course

      Maple Glazed Pork Belly with Charred Lettuce, Pumpkin Puree & Pickled Salad
      Pencarrow Pinot Noir, Martinborough NZ
      Grasshopper Rock Pinot Noir, Central Otago, NZ

    • Fifth Course

      White Chocolate Biscuit Strawberry Ice Cream Sandwich
      Campbells Classic Topaque, Rutherglen,VIC
      Penfolds Grandfather Rare Tawny, SA

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