Bar Food Small Plates ½ dozen oysters, shallots, cabernet vinegar, chives 18

Sandcrab salad, avocado, crème fraiche, apple jelly 12 Noosa Red tomatoes, Pendleton olives, basil, olive oil 9 Wagyu beef carpaccio, horseradish cream, capers, rocket 18 Gympie farm goat cheese, roasted tomato sugo, toasted pide 14 Breaded Spanish green queen olives, three cheeses, aioli 10 Duck liver parfait, cornichons, toasted brioche 9 Serrano jamon, aromatic crumbs, grissini 9 Merguez sausage, tomato & ginger jam 14 Chips, chilli salt, aioli 9 Crudo of seafood- Yellowtail Kingfish, harissa paste

Tasmanian Salmon, horseradish aioli Scallop, shallot & dill dressing 16

Share Plates Vegetarian- Spiced Cauliflower, sumac yoghurt Stuffed zucchini flowers Mushroom arancini, aioli 25 Seafood- Breaded calamari, lemon, aioli Marinated local prawns Spanner crab crostini, avocado mousse 28 Charcuterie- Jamon serrano, Wagyu bresaola,

Kurabuta Pork Salami, pate de campagne Duck liver parfait, toasted brioche, cornichons 20

Main Plates

Organic ricotta & eggplant cannelloni, tomato sugo, petit herbs 17

Battered local flathead, chips, tartare sauce, lemon 18 Beef tagliata, wild rocket, 20yo balsamic, parmesan 20 Wagyu cheese burger, USA bacon, gruyere, cos lettuce & tarragon dressing 16

Dessert

Baby cakes (3) 15 Affogato - vanilla bean ice-cream, espresso, amaretto, biscotti 15

The Bombe - white chocolate parfait, strawberry sorbet, meringue 18 Cheese selection – truffle honey, muscatels, walnut loaf, quince, lavosh 25

APPETISERS

Freshly shucked oysters, mignonette dressing, fresh lemon ½ doz 24 / doz 48

Crudo of fresh seafood 16

Breaded Spanish green queen olives with three cheeses, aioli 10

Charcuterie plate, piccalilli, toasted brioche & cornichons 24

ENTRÉE Chilled gazpacho, jamon pata negra, goats cheese, chive oil 16

Hand picked spanner crab salad, apple jelly, avocado, crème fraiche 26

Wagyu beef carpaccio, horseradish cream, capers, rocket, truffle 24

Salad of Rannoch Farm quail, beetroot, walnuts, sundried cherries 25

Citrus cured ocean trout, horseradish, organic radish, crème fraiche 24

PASTA & RISOTTO Local prawns, gnocchi, vine ripened tomato, capers, parsley 26/36

Green pea, lemon & spring onion risotto, minted crème fraiche 23/33

Milk fed veal shoulder, forest mushroom, chilli, lemon, calamarata, reggiano 24/34

Organic ricotta & eggplant cannelloni, tomato sugo, petit herbs 24/34

MAIN Lemon & dill battered local flat head, chips, tartare sauce, cos heart salad 34

Rare breed pork fillet, cheek, white mushroom, caper & lemon brown butter 41

Blue eye trevalla fillet, W.A. octopus, peas, preserved lemon, romesco, tendrils 39 Riverina lamb rack, herb crusted rillette, potato dauphinoise, pea mousse 40 Daintree barramundi fillet, clams, morcilla, candied fennel, cider jus 39

220gm Diamantina, pasture-fed, eye fillet 48

350gm 1824, grain-fed, scotch fillet 52

350gm John Dee, grain fed, dry aged sirloin 48

Served with stone ground mustard and herb crust, sauce bourguignon & watercress

SIDES Noosa Red tomatoes, Pendleton olives, basil, olive oil 10

Iceberg lettuce, caper, white anchovy & mustard dressing 10

Broccoli, toasted almonds, lemon buerre noisette 11

Crushed potato, shallot, garlic, slow cooked hens egg, garlic crumb 10

Chips, chilli salt, aioli 10

Truffle macaroni & cheese 13

CHEESE & DESSERTS Cheesecake mousse, blackcurrant ice-cream, strawberry textures 18 Banana soufflé, caramel chocolate ice cream, peanut brittle 21 Pistachio & raspberry cake, burnt vanilla crème, peach sorbet 19 Chocolate mousse, pear jelly, chocolate crunch, pear cider sorbet 19 The Bombe – frozen white chocolate parfait, strawberry sorbet, toasted meringue 20 Affogato – vanilla bean ice-cream, espresso, amaretto, biscotti 16 Cheese – truffle honey, muscatels, walnut loaf, quince, lavosh 25 ‘Baby Cakes’ each 6 Hazelnut dacquoise Blueberry, lavender friand tartlet Baby cake of the day LIQUID DESSERT ESPRESSO MARTINI 18 Absolut pure, Kahlua, espresso MEXICANO ESPRESSO MARTINI 18 Patron XO, Absolut Pure, espresso DESSERT WINE BY THE GLASS Hollick 'The Nectar', Chardonnay Semillon, 2011, Coonawarra, SA 14 Pellegrino Passito di Pantelleria DOC, 2009, Marsala, Sicily 17 Kracher Beerenauslese Cuvée, 2005, Burgenland, Austria 18