Spring Menu

Entree

Ten Acres Sourdough Bread ……………………………………………………………………………………………………………………………………………………10

Salad of Marinated Goat’s Cheese ………………………………………………………………………………………………………………………………………28

New season asparagus, freekah, avocado puree, slow roasted blueberries

Harry’s Country Style Terrine……………………………………………………………………………………………………………………………………………………25

Charred Ten Acres sourdough, Harry’s brioche & seasonal relish

Fremantle Octopus Salad ………………………………………………………………………………………………………………………………………………………..34

Noosa Reds tomatoes, almond puree, quinoa, roasted leek & grapes

Charred Mooloolaba Prawns…………………………………………………………………………………………………………………………………………………..35

Red cabbage, fennel, herb puree, pink grapefruit emulsion

Seared Breasts Of Brisbane Valley Quail ………………………………………………………………………………………………………………………..33

Rhubarb moustada, soubise, house smoked bacon, quail jus

Mains

Crispy Skin Coral Coast Saltwater Barramundi …………………………………………………………………………………………………………..50

Roasted cauliflower, cauliflower puree, pickled cucumbers with lemon myrtle and macadamia emulsion

Duet of Pork Loin & Crispy Belly ………………………………………………………………………………………………………………………………………….48

Roast pumpkin puree, cider infused pears, pork jus

Golden Seared Confit Duck Leg …………………………………………………………………………………………………………………………………………48

Sautéed corn, black barley, roast nectarine, lavender honey jus

Marinated and Charred Lamb Rump …………………………………………………………………………………………………………………………….52

Eggplant hummus, salsa verde, confit tomatoes, charred zucchini, lamb jus

Charred Beef Sirloin Steak ……………………………………………………………………………………………………………………………………………………..58

Celeriac puree, roasted celeriac, and charcuterie jus

Vegan

Salad of Spring Asparagus …………………………………………………………………………………………………………………………………………………18/29

Freekah, green beans, avocado puree, slow roasted blueberries

Charred Broccoli & Zucchini ……………………………………………………………………………………………………………………………………………..18/29

Eggplant hummus, confit tomatoes, chickpea, salsa verde, toasted walnuts

Buckwheat & Corn Croquettes ………………………………………………………………………………………………………………………………………..18/29

Roasted corn, sautéed mushrooms, red cabbage and herb dressing

Macerated Seasonal Fruits ……………………………………………………………………………………………………………………………………………………….16

Quinoa, Vegan Coconut & Passionfruit Ice Cream

Sides

SIDE OPTIONS ……………………………………………………………………………………………………………………………………………………………………………….12

Crispy Crushed Potatoes : Sautéed Greens : Garden Salad

Dessert

Mango Mousse, Macadamia & Cinnamon Struesel ………………………………………………………………………………………………….22

Caramelised pineapple, crispy kataifi pastry, vanilla bean & mango ripple ice cream

Harry’s Banana Fritters ………………………………………………………………………………………………………………………………………………………………..20

Banana cake, coconut espuma, caramelised banana sauce, roast banana & macadamia cinnamon ice cream

Harry’s Peach Melba  ……………………………………………………………………………………………………………………………………………………………………..18

Poached peach, vanilla rice pudding, raspberry marmalade, white chocolate & lime parfait

Chocolate Fondant Mousse ………………………………………………………………………………………………………………………………………………………22

Chocolate cake, blackberry compote, Grand Marnier sabayon, blackberry & pistachio parfait

Say Cheese!

A changing selection of Australian and International Cheese

Tasting of 2 Cheeses ……………………………………………………………………………………………………………………………………………………………………………………………….18

Assiette of 5 Cheeses ……………………………………………………………………………………………………………………………………………………………………………………………..36

                                                                     Weekend Surcharge Applies 10%