Our Menu

Options

Custom dishes available on request.

Modern Australian

DINING

  • Entree

    Grilled Tasmanian Octopus, pickled cucumber, finger lime, dried nori, citrus emulsion

  • Main

    Borrow dale pork jowl, confit carrots, sauce soubise, fennel

  • Dessert

    Textures of QLD mango

  • Entrée

    Smoked beef carpaccio, oyster mushrooms, whipped horseradish cream, truffle

  • Main

    Lobster tail, citrus beurre blanc,

  • Dessert

    Pear, grape and elderflower tart, champagne foam, gold leaf

Something

DIFFERENT

  • Seared Sea Scallops

    Seared Sea Scallops, miso cauliflower puree, ginger ponzu vinaigrette, black sesame
  • Roasted Pork Belly

    Roasted pork belly, caramelised apple & pear, steamed pak choy, five spice plum sauce, crackling
  • Matcha Green Tea Pannacotta

    Matcha green tea pannacotta, apricot coulis, blueberries, pistachio chocolate soil, edible flowers
  • Local Spanner Crab Omelette

    mushroom salad, miso broth
    (Image for illustrative purposes only)

  • Baked Barramundi Fillet

    Preserved lemon & basil risotto, sweet green pea sauce
    (Image for illustrative purposes only)

  • Coconut Creamed Rice

    textures of mango, cigar tuiles
    (Image for illustrative purposes only)

  • Roast Rare Beef

    crostini, horseradish crème fraiche, red mustard micro herb
    (Image is for illustrative purposes only)

  • Smoked Salmon

    blini, citrus crème’. Chives

  • Asian Oyster Spoon

    pickled ginger, ponzu, salmon roe

  • Fresh Pacific Oyster

    w citrus granita

  • Fresh Pacific Oyster

    w bloody Mary jelly

  • Beetroot & Goats Cheese Tart

  • Duck liver pate’

    brioche crouton, fig jam

  • Tempura local prawns

     tom – yum mayo

  • Bangalow Pork Belly

    caramelised apple puree, crackling

  • Sea Scallop

    cauliflower puree, bacon caper vinaigrette

  • Baby Zucchini Flower

    w Nimbin valley cream cheese, pinenuts, sage, chimichurri (V)

  • Pork & Fennel Meatball

    w spicy tomato chilli relish

  • Kingfish Sashimi

    wasabi, miso mayo, lemon

  • Seared Tuna

    black sesame, seaweed salad, soy pearls

  • Panko Crumbed Eggplant

    blue cheese & cauliflower sauce (V)

  • Porcini Arancini Ball

    w truffle aioli (V)

  • Local Spanner crab cocktail

  • Vietnamese summer roll

    w pork belly, chilli, coriander, cucumber,  hoi sin

Something to

IMPRESS

3 Course

South East Asian

  • Entrée

    Duck san choy bow

  • Main

    Fresh Barramundi, sweet potato & ginger mash, chilli,lemongrass & coconut

  • Dessert

    Layered choclate cake, hazlnut mousse, cherries

  • Entrée

    Prawn & spanner crab wonton with chilli oil & black vinegar

  • Main

    Braised Pork Belly, shiso  broth, fried ben curd, choy sum

  • Dessert

    Coconut and caramelised pineapple sago