Mains

Slow cooked lamb shoulder, braised in red wine and rosemary, homemade lamb gravy, pickled onion, cannellini beans, seasonal greens, green tahini, macadamia dukkah.

Char grilled steak, cooked to your liking, red wine jus, sundried tomato butter, crispy parmesan and truffle roast potatoes, ratatouille.

Sous vide Turkish spiced pork ribs, pomegranate molasses glaze, smoky baba ganoush, grilled banana peppers.

Char grilled U10 tiger prawns, grilled potato, mixed wild mushrooms, artichokes, green Spanish olives, salsa verde, grilled sourdough.

Creamy garlic and herb Moreton Bay bugs, sourdough, mixed herbs, and aleppo pepper.

Oven roasted baby barramundi, sweet potato puree, preserved tomato and lemon butter sauce, confit cherry tomatoes.

Pan seared coral trout, roast sweet potato, fennel salad, pickled avocado, sweet potato puree, preserved tomato, lemon butter sauce.

Grilled swordfish, char grilled U10 tiger prawns, seared scallop, battered coral trout, fried calamari seasoned with lemon and rosemary salt, grilled marinated octopus, grilled Moreton Bay bugs, steamed black mussels with tomato fennel sauce, herb and garlic butter, grilled lemon.

4 Course : 65 PP (min 2) Matching Wines : 39 PP
To start
Mezze Platter | Creamy Hummus, muhammara, ezme salad, pickled vegetables, marinated feta, grilled focaccia and flatbread
Saganaki | Grilled cheese, daintree honey soaked figs, oregano, lemon

Followed By
Seafood:
Prawn Croquettes | tonnato, fried garlic, aleppo pepper oil
Grilled Octopus | whipped ricotta, caprese salad, balsamic