Starters

selection of house made dips & warm bread                                                   14

proscuitto wrapped Bundaberg figs, foie gras & black cherry vinegar             15

hervey bay scallops, black sausage, herb oil & prune chutney                        17

beetroot risotto, swiss brown mushrooms, Maleny cherve & sage leaves       16

Mains

Kingaroy goat ragu, pappardelle pasta, ligurian olives & evoo                          28

Victorian lamb rump, colcannon, chardonnay grapes & verjuice jus                   33

Mooloolaba steamed rock cod, stuffed ox heart tomato, wilted lettuce             30

classic beef wellington, Darling Downs wagyu sirloin, spinach & red wine jus   36

tomato & tarragon nage of fresh local seafood & autumn vegetables               35

Byron bay, Berkshire pork t-bone, king prawns, borlotti bean puree & salad     31

Sides

warm artisan sour dough & sun dried tomato butter                                        9

salad of baby beetroot, rocket, goats cheese & hazelnuts                               9

seasonal vegetables, toasted almonds & beurre noisette                                9

kipler potatoes, Italian sausage & white balsamic                                            9

Menu subject to change on a daily basis