| lunch | ||
| breads | ||
country style sourdough served w/ hummus, baba ghanoush & semi sun dried tomato salsa |
7.0 | |
| starters | ||
| sydney rock oysters w/ | ||
| - natural | ||
| - oven roasted worcestershire bacon | ||
| - wrapped in smoked salmon w/ ponzu dressing | ||
| - mirron pickled sea cucumber | ||
| - sherry vinegar & sliced French shallot | ||
| - slightly smoked on nori roll w/ wasabi soy | 16.0 | 32.0 |
| - oyster tasting - two oysters of each variety | 34.0 | |
pan seared hervey bay scallops wrapped in pancetta on sumac turtle beans & taramasalata |
18.0 | |
| herb cured beef served w/ a warm green bean salad & black olive dressing | 16.0 | |
warm salad of lamb sweetbread & king prawn served on confit leek & roast pancetta |
19.0 | |
| star anise braised pork belly on white asparagus w/ a spiced paw paw salad | 18.0 | |
| light meals | ||
| king prawn & clam angel hair pasta w/ fresh vine ripened tomato & roasted garlic | 25.0 | |
| warm salad of sumac roast pumpkin & pine nut in risoni pasta | 14.0 | |
| terminal one club sandwich served w/ fries | 16.0 | |
| traditional caesar salad w/ cos lettuce, croutons & parmesan | 14.0 | |
| add chicken | +3.0 | |
chemoula spiced chicken tortilla warp w/ rocket, tomato salsa, roast spanish onion & aioli dressing |
16.0 | |
| steamed mussels a la mariniere served with turkish bread | 16.0 | |
open steak burger served on turkish bread w/ fresh beetroot, garden tomato, egg, onion & hand cut chips |
18.0 | |
| beer battered flat head fillets w/ fries & tartare | 16.0 | |
| salt & pepper squid served on a char grilled pineapple & rocket salad | 17.0 | |
| chef’s fresh frittata of the day served w/ a greek salad | 16.0 | |
| noosa spanner crab salad on shaved fennel, sorral, lime & baby watercress | 21.0 | |
| king prawn served w/ sesame seaweed, avocado & ginger salad | 19.0 | |
| mains | ||
| pan seared fish of the day served w/ fries and fresh garden salad | 23.0 | |
roast organic chicken breast on pumpkin and french shallot tart tatin, w/ black pepper jus |
27.0 | |
| macadamia crusted barramundi w/ choy sum asparagus & baby corn | 30.0 | |
| fillet of beef crusted in sunflower seed w/ roasted portabello mushroom & vanilla bean jus | 33.0 | |
gratinated semolina gnocchi, caramelized shallots, pear, walnuts & parmesan cheese crumble |
23.0 | |
| seafood mezze plate – a chef’s selection of fresh seafood | 48.0 | |
| sides | ||
| fries w/ aioli | 7.0 | |
| rocket & parmesan salad | 7.0 | |
| seasonal vegetables | 7.0 | |
| roasted chat potatoes w/ garlic salt | 7.0 | |
| dessert | ||
| lime tart w/ pernod marinated pineapple & roast coconut salad | 12.0 | |
| mango & strawberry mint & lime salad w/ blood orange sorbet in a black sesame tuille | 12.0 | |
| chocolate tart w/ white coffee gelato & cinnamon caramel | 12.0 | |
| burnt caramel brulee w/ macadamia biscotti | 12.0 | |
| cheese plate – a chef selection of various cheese | 20.0 | |
| dessert tasting plate for two | 25.0 | |
10% surcharge on public holidays |
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