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.