Spring Degustations

Created by our Chef Stuart Bell, the menu can change daily depending on what is in season.

See below for a sample menu – we do cater to all dietary requirements.

Please note, all guests at the table must have the degustation menu.

Degustation booking times can be no later than:

Lunch Bookings : 1pm
Dinner Bookings : 7pm

Prior notice is recommended, so please let us know if you’ll be choosing our Degustation option when booking.

5 COURSE DEGUSTATION 140pp

ADD MATCHING WINES 80pp

TO START

chef’s seasonal amuse

First Course

CHARRED MOOLOOLABA PRAWNS

salad of fennel & mango, salsa verde, mango & ginger emulsion (GF/DF)

2024 SORTESELE PINOT GRIGIO VALDADIGE, ITALY

Second Course

CRISPY SKIN CORAL COAST SALTWATER BARRAMUNDI

asparagus, almond puree, pickled cucumber, roasted grapes (GF/DF)

2024 FRAMINGHAM SAUVIGNON BLANC, MARLBOROUGH, NZ

Third Course

SEARED BREASTS OF BRISBANE VALLEY QUAIL

pumpkin puree, house smoked speck, bulgur wheat salad, pickled blackberries, quail jus (DF)

2025 PHILIP SHAW PINOT NOIR, ORANGE, NSW

Fourth Course

CHARRED BEEF SIRLOIN STEAK

celeriac puree, charred celeriac, onion jam, red wine jus (GF)

2021 BEST’S GREAT WESTERN, CABERNET SAUVIGNON, VIC

Fifth Course

CHOCOLATE CREMEUX

textures of pineapple, honey & macadamia parfait, chocolate soil

2022 DEBORTOLI BOTRYTIS SEMILLON, RIVERINA, NSW

OR

DUO OF LOCAL CHEESES

NV DE BORTOLI CLASSIC MUSCAT, RUTHERGLEN, VIC