Spring Menu

Entree

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

Salad of Marinated Goat’s Cheese …………………………………………………………………………………………………………………………………….25

Asparagus, avocado and pea hummus, freekeh, and blueberry vinaigrette and toasted macadamia nuts

Harry’s Country Style Terrine……………………………………………………………………………………………………………………………………………………22

Pear relish, charred Ten Acres sourdough, Harry’s brioche

Charred Mooloolaba Prawns……………………………………………………………………………………………………………………………………………………30

Local scallop, red cabbage, fennel, herb puree, pink grapefruit emulsion

Seared Yellowtail Kingfish Hiramasa……………………………………………………………………………………………………………………………………28

Leek puree, quinoa, tomato, tarragon vinaigrette

“Coq Au Vin” Of Brisbane Valley Quail …………………………………………………………………………………………………………………………………..28

Parsley puree, house smoked speck, mushroom, crispy shallot rings and redwine jus

Smoked and Charred Fremantle  Octopus ……………………………………………………………………………………………………………………..28

Confit capsicum, coconutcream and romesco sauce 

Mains

Crispy Skin Coral Coast Saltwater Barramundi …………………………………………………………………………………………………………..46

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

Duet of Pork Loin & Crispy Belly ………………………………………………………………………………………………………………………………………….45

Roast pumpkin puree, poached thyme apples, pork jus

Golden Seared Confit Duck Leg …………………………………………………………………………………………………………………………………………46

Sweet potato, mandarin and pear relish, lavender honey jus

Marinated and Charred Lamb Rump …………………………………………………………………………………………………………………………….48

Tomato fondue, salad of mint, zucchini and spring peas, lamb jus

Charred Beef Sirloin Steak ……………………………………………………………………………………………………………………………………………………..52

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

Roasted Pineapple ………………………………………………………………………………………………………………………………………………………22

Pineapple cake, lemon curd, passionfruit sauce and coconut ice cream

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

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

Warm Almond Frangipane Cannelloni …………………………………………………………………………………………………………………………….18

Apple compote, poached rhubarb, rhubarb ripple creme fraiche ice cream

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

Hazelnut cake, caramelised pears and honey ice cream

Say Cheese!

A changing selection of Australian and International Cheese

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

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

                                                                     Weekend Surcharge Applies 10%