MIXED Olives
6
Ligurian, Cerignola, Kalamata, Sicilian
Daily Baked Bread
11
flavoured focaccia, olive oil, balsamic & whipped butter
Freshly Shucked Oysters
native finger lime & shoyu 5ea
natural served w` lemon 4ea
Ligurian, Cerignola, Kalamata, Sicilian
flavoured focaccia, olive oil, balsamic & whipped butter
native finger lime & shoyu 5ea
natural served w` lemon 4ea
chilli, garlic, anchovy
julienne vegetables, coriander, sesame
courgette & ginger relish, Mungalli cream
cos lettuce, shichimi kewpie, tobiko
blood orange, saffron, yoghurt whey, taro
achar pickle, pomegranate molasses, peanuts
Nashi pear, lemon oil, cashews
Pla Sam Rot, Mareeba pineapple, Thai basil
Pre-orders recommended
Singapore chilli | garlic | citrus
Pre-orders recommended
falksalt, kumera, spinach, muntrie jus
FV Santiego prawns, young coconut, green papaya
fennel, black garlic fumet, bloody shiraz gin caviar
cauliflower miso, sauerkraut, tamarind & date chutney
turmeric & lemongrass, black beans, watermelon radish
see your waiter
see your waiter
hoisin & smoked almonds
burnt butter
crispy garlic & shallot
vermicelli & goma dressing
bearnaise & pancetta
blood orange, saffron, yoghurt whey, taro
Petaluma Croser Sparkling, Adelaide Hills
courgette & ginger relish, Mungalli cream, Daintree vanilla
Tim Adams Pinot Gris, Clare Valley
FV Santiego prawns, young coconut, green papaya
Vasse Felix Premier Chardonnay, Margaret River
achar pickle, pomegranate molasses, nuts
Nautilus Estate Pinot Noir, Marlborough
upgrade available: Whole Coral Trout, Gulf Mud Crab or Black Onyx eye fillet
Daintree estate cocoa, cumquat, tahini cream
Vasse Felix Cut Cane Semillon, Margaret River
upgrade available: any full-size a la carte dessert
Coral Trout or Mud Crab subject to availability. Pre-orders recommended.
Upgrade to any à la carte dessert +6pp.
All Tasting Menu orders to be placed prior to 8.00pm.
native finger lime & shoyu
Pol Roger Champagne, Epernay/France
cos lettuce, shichimi kewpie, tobiko
Heggies Vineyard Riesling, Eden Valley
courgette & ginger relish, Mungalli cream, Daintree vanilla
Tim Adams Pinot Gris, Clare Valley
FV Santiego prawns, young coconut, green papaya
Vasse Felix Premier Chardonnay, Margaret River
fennel, black garlic fumet, bloody shiraz gin caviar
Chateau Riotor Côtes de Provence Rosé, Provence
upgrade available: Whole Coral Trout or Gulf Mud Crab
short- rib croquette, Tableland pumpkin, muntrie jus
premium upgrade available
Henschke Keyneton Euphonium Shiraz 100ml
crème fraiche gelato, macadamia & goji soil
Yalumba Botrytis Viognier, Wrattonbully
have a sweet tooth? Upgrade to any full-size a la carte dessert
Coral Trout & Mud Crab subject to availability. Pre-orders recommend. Upgrade to any à la carte dessert +6pp. All tasting menu orders to be placed prior to 8.00pm.
crème fraiche gelato, macadamia & goji soil
Daintree estate cocoa, cumquat, tahini cream
coconut, pomegranate molasses, peanuts
Selection of three cheeses w` lavosh, fruit, honeycomb
see waiter for today’s selections
Chocolate liqueur, Baileys, Frangelico, Kahlua w` cream, honey, chocolate
Double espresso shot w` vanilla vodka & Kahlua
Baileys, Jägermeister, butterscotch schnapps w` cream & biscuit pieces
Liqueur of choice, double shot espresso, vanilla ice cream
Baileys, Kahlua, Amaretto, Frangelico
Short & Long Black, Flat White, Latte, Cappuccino, Macchiato
Liqueur of choice, hot black coffee, cream
Jameson Whiskey, Baileys, Kahlua, Drambuie, Sambuca, Tia Maria, Cointreau
Daintree Tea, Earl Grey, Peppermint, Green, Chamomile
We make every effort to keep ahead of vintage changes. While the years of vintage stated in
this wine list were correct at the time of printing they are subject to change.
We apologise for any inconvenience.
CLOSED FOR ANNUAL BREAK FROM JAN 23 UNTIL FEB 16
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