Spring Menu

Entree

Ten Acres Sourdough Bread ……………………………………………………………………………………………………………………………………………………9

Salad of Little White 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

Celeriac puree, slow roasted blueberries, house smoked speck, black barley 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 almond badami sauce

Duet of Pork Loin & Crispy Belly ………………………………………………………………………………………………………………………………………….43

Soft polenta, caramelised pears, pork jus

Golden Seared Confit Duck Leg …………………………………………………………………………………………………………………………………………44

Black barley and pumpkin risotto, rhubarb 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 pinapple, passionfruit curd and passionfriut creme fraiche ice cream

Chocolate Crèmeux …………………………………………………………………………………………………………………………………………………………………….22

Hazelnut cake, poached blackberries and salted caramel ice-cream

Say Cheese!

A changing selection of Australian and International Cheese

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

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