Autumn Menu
Entree
Ten Acres Sourdough Bread ……………………………………………………………………………………………………………………………………………………9
Salad of Marinated Goat’s Cheese …………………………………………………………………………………………………………………………………….24
Pickled beetroot, asparagus, freekeh, caramelised walnuts, salsa verde and citrus
Harry’s Country Style Terrine……………………………………………………………………………………………………………………………………………………20
Pear relish, charred Ten Acres sourdough, Harry’s brioche
Charred Mooloolaba Prawns……………………………………………………………………………………………………………………………………………………28
Local scallop, red cabbage, fennel, herb puree, pink grapefruit emulsion
Seared Yellowtail Kingfish Hiramasa……………………………………………………………………………………………………………………………………27
Cucumber & mint vichyssoise, compressed apple and pickled cucumber
Marinated Brisbane Valley Quail and Confit Leg ……………………………………………………………………………………………………….26
Sweetcorn puree, house smoked speck, black barley, nectarine and quail jus
Slow Cooked and Pickled Octopus …………………………………………………………………………………………………………………………………….28
Panzanella salad, avocado puree
Mains
Crispy Skin Coral Coast Saltwater Barramundi …………………………………………………………………………………………………………..45
Roasted cauliflower, cauliflower puree, pickled cucumbers with lemon myrtle and macadamia emulsion
Duet of Pork Loin & Crispy Belly ………………………………………………………………………………………………………………………………………….43
Roast pumpkin puree, caramelised peach, pork jus
Golden Seared Confit Duck Leg …………………………………………………………………………………………………………………………………………44
Sweet potatoe, plum relish, lavender honey jus
Marinated and Charred Lamb Rump …………………………………………………………………………………………………………………………….45
Tomato fondue, salad of mint, zucchini and spring peas, lamb jus
Charred Beef Sirloin Steak ……………………………………………………………………………………………………………………………………………………..50
Parsnip puree, roasted parsnip and charcuterie jus
Vegan
Pickled Cauliflower and Charred Cucumber ………………………………………………………………………………………………………….18/29
Confit tomatoes, quinoa tabouli, walnut vinaigrette & avocado puree
Charred Zucchini & Broccoli ………………………………………………………………………………………………………………………………………………18/29
Spicy tomato fondue, chickpea & green beans, basil & toasted macadamia nuts
Buckwheat & Corn Croquettes ………………………………………………………………………………………………………………………………………..18/29
Roasted corn, sauteed mushrooms, red cabbage, salsa verde
Macerated Seasonal Fruits …………………………………………………………………………………………………………………………………………………16
Quinoa, Vegan Coconut & Passionfruit Ice Cream
Sides
SIDE OPTIONS ……………………………………………………………………………………………………………………………………………………………………………….12
Crispy Crushed Potatoes : Sautéed Greens : Garden Salad
Dessert
Tart of Caramelised Mango ………………………………………………………………………………………………………………………………………………………22
Mango Cremeux, pistachio parfait and roasted blueberries
Harry’s Banana Fritters ………………………………………………………………………………………………………………………………………………………………..18
Banana cake, coconut espuma, caramelised banana sauce, roast banana & macadamia cinnamon ice cream
Warm Almond Frangipane Cannelloni …………………………………………………………………………………………………………………………….18
Carmelised pineapple, passionfruit curd and passionfriut creme fraiche ice cream
Chocolate Crèmeux …………………………………………………………………………………………………………………………………………………………………….22
Hazelnut cake, poached blackberries and blackberry ripple parfait
Say Cheese!
A changing selection of Australian and International Cheese
Tasting of 2 Cheeses ……………………………………………………………………………………………………………………………………………………………………………………………….18
Assiette of 5 Cheeses ……………………………………………………………………………………………………………………………………………………………………………………………..36
Hours
CLOSED MONDAY & TUESDAY
Lunch
Wednesday to Sunday
12:00 - 2:00
(kitchen closes 2pm)
Dinner
Thursday to Saturday
from 6:00
Location
11 Harry's Lane, Buderim
Sunshine Coast, Queensland
Ramp access on right hand side of building
Secluded location at the bottom of Buderim Forest Park with plenty of on-site parking available.