RESERVATION TIMES

CLOSED MONDAY & TUESDAY ​

Lunch
Wednesday to Sunday
12:00 – 2:00
(kitchen closes 2pm)

Dinner
Thursday to Saturday
from 6:00

TO START

TEN ACRES SOURDOUGH BREAD 12

whipped beurre noisette butter

ENTREES

SALAD OF MARINATED GOATS CHEESE    28

medley of heirloom tomatoes, tomato gazpacho, quinoa, avocado, nectarine (GF)

HARRY’S COUNTRY STYLE TERRINE    26

Harry’s brioche, charred Ten Acres sourdough, cornichons, apple chutney

CITRUS CURED SALMON    36

roasted leek vinaigrette, confit lemon potatoes, citrus salad, tarragon aioli (GF)

CHARRED MOOLOOLABA PRAWNS    38

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

SEARED BREAST & CONFIT LEG OF BRISBANE VALLEY QUAIL    35

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

MAINS

CRISPY SKIN CORAL COAST SALTWATER BARRAMUNDI    55

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

ROASTED PORK LOIN    50

peas à la française, pea puree, charred lettuce, pork jus (GF)

GOLDEN SEARED CONFIT DUCK LEG    52

pickled beetroot, golden beetroot puree, compressed rhubarb & freekeh (DF)

MARINATED AND CHARRED LAMB RUMP    55

roasted cauliflower, eggplant puree, confit tomatoes, olive & lamb jus dressing (GF/DF)

CHARRED BEEF SIRLOIN STEAK    62

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

SIDES: Crispy Crushed Potatoes :: Sautéed Greens :: Garden Salad 12

DESSERTS

BLOOD ORANGE CURD   22

vanilla infused peaches, raspberries, almond cake, elderflower & yoghurt sorbet

BANANA CHIBOUST  23

blackberries, banana caramel cake, ginger sablé, passionfruit ice cream

MANGO MOUSSE   22

blueberry compote, white chocolate & coconut parfait, kataifi

CHOCOLATE CRÈMEUX   24

textures of pineapple, honey & macadamia parfait, chocolate soil

DUO OF LOCAL CHEESE   22

housemade lavosh, crackers, fruit & nut boudin

HARRY’S ON BUDERIM || CHEF PATRON, STUART BELL

If you have an allergy to any food products, please advise us prior to your booking

All information on food intolerances and allergens are available from our wait staff.  All dishes can be altered to suit your particular dietary requirement.

ALL SEAFOOD SOURCED FROM AUSTRALIA

WEEKEND SURCHARGE APPLIES 10%