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







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.