Tuesday- Friday
Lunch 12-2:30
Tuesday- Saturday
Dinner from 5:30

Dinner (a la carte)

Amuse bouche (Chef’s choice of appetiser)

House bread

Entrée 

  • Goats curd, cream cheese, goat’s cheese, baby onion, crisp eschollots   GF 
  • Brisbane valley quail, rice pilaf, pistachio nut, pomegranate molasses   GF
  • Seared prawn and scallop, brown butter, picked chervil, dill oil   GF
  • Pork belly, cauliflower puree, pickled golden raisins, soy, fried kale  GF

 

Main Course – All served with green beans

  • 8 hour beef, hummus, zhoug, olive, pepitas, nuts, kambu sauce   GF
  • Barramundi fillet, Lebanese cous cous, crisp asparagus, lemon verjuice sauce 
  • Chicken, pearl barley, baba ghanoush, crisp pea, green oil, pan juice
  • Lamb loin, black garlic, labneh, potato, spinach, glazed carrots, jus   GF

 

  • 200gm Pasture fed Darling Downs eye fillet   GF.   (+ $8)
  • 300gm Mort+Co, Grandchester rib fillet min 150days on grain  GF.  (+ $10)
  • Both served with:  potato gratin, black garlic butter, fried sprouts, roast carrot, red wine jus  

 

Sides: 

  • Tomato, sumac, avocado, onion, feta, parsley.   GF. $10.00
  • Spuds, capers, dill dressing.   GF.  $10.00
  • Chips, garlic and rosemary salt, paprika mayonnaise.   GF.  $9.00
  • Battered onion rings, paprika mayonnaise.  $9.00

 

Dessert

  • Panna cotta, salted caramel, pistachio crumb, honeycomb , cocnut ice cream (gf)
  • Berry, berry compote, dehydrated strawberries, coffee foam, sumac cocoa dust, meringue (gf)
  • Gaytime: vanilla ice cream, caramel ice cream, white chocolate crumb, toasted buckwheat
  • Chocolate pudding, shaved chocolate, macadamia, fresh fig, Middle Eastern rocky road, pomegranante ganache

Two courses: $62.00; Three courses: $72.00

3 cheese platter (aged cheddar, triple brie, creamy blue), Tea soaked prunes, walnut praline  $30.00

While we take great care to meet your dietary needs, please be aware there are allergens in the kitchen and cross contamination can occur

There are many new regulations for a dining venue to become COVID-19 safe.  In order for us to meet these requirements, we ask:

  • On arrival, each guest is required to check in via the QR code system.   
  • We ask you to arrive at your nominated booking time, (not earlier).  If you are going to be more than 15 minutes late, please let us know so we can continue to hold your table.  Your sitting times are fixed, so please understand that your departure time cannot be extended if you are late arriving.  The timings of our bookings are spaced accordingly to allow for maximum ability to socially distance and keep our numbers at or below the allowed amount.
  • We have 3 sittings with set numbers in each – an earlier sitting with arrival from 5:30, and departure by 7:30; a 7pm sitting; or a later sitting with arrival from 7:45.  Our venue closes by 10pm.
  • Bookings only at this stage, so please phone ahead to make a reservation.

• In general, a few points as we are operating under the Industry COVID plan…

Social distancing applies.  Please respect this when interacting with our staff and other guests (and we will do the same for you).

A comprehensive cleaning routine is in place after guests leave, and before new guests arrive.  If you have any questions about this, please let us know.

We are all up to date with the R&CA COVID-19 Hospitality Best Practice Training.

A checklist is on display within the venue outlining the measures in place to remain COVID safe.

We prefer contactless payment.

Hand sanitiser is provided at multiple points within the venue.  Please help yourself to this.

Our venue closes at 10pm.

•These are challenging times to operate a restaurant.  If you change your mind about your booking, please let us know so we have the opportunity to resell the table.