Sample Spring/Summer 2008

Dinner from 5.30pm daily

Closed Christmas Day

Ciabatta with olive oil & balsamic 7
Kalamata olive & parmesan pizza bread 10
Garlic, chilli & parsley pizza bread 10
Goats fetta, caramelised onion, Noosa Reds & pesto pizza bread 15
Pizza bread, dips & mezze 16
Oysters : Minimum order of three

               Tempura with chilli & lime dressing

4
               Natural with chardonnay & shallot vinegar 4
               Warm with pancetta, tomato & tobasco 4
Marinated manzanillo olives with grissini 8
Entrees
Salt & pepper squid, taramasalata, tomato chilli jam, toasted ciabatta 16
Crumbed lambs brains, cauliflower puree, blue cheese, hazelnuts, bacon, frizee lettuce 16
Atlantic salmon fishcakes, rocket, lime & aioli 16.5
Terrine of organic chicken, basil & confit garlic with cornichon, salsa verde & baguette 16
Ricotta stuffed zucchini flowers, pepperonata & rocket 16
Twice cooked pork hock, & seared scallops, red cabbage, daikon, cucumber & peanut salad 20
Prawn & snapper dumplings, hot & sour broth, green mango & herb salad 20
Season seafood antipasto 32.5
   
Mains  
Pizza of merguez sausage, roast capsicum, red onion, buffalo mozzarella & basil  20
Pizza of smoked chicken, corn, bacon, roast cherry tomatoes & asparagus  21
Confit duck leg, roast pumpkin, merguez sausage, dates, almonds, labna & green beans 29
Spaghettini of spanner crab, green chilli, spring onions, rocket & lemon 21/31
Lamb, spinach & fetta pie, potato mash, peas & chilli jam 30
Crisp fried fish & chips, tartare sauce, fresh lemon 25
Crispy skinned spatchcock, baby beetroot, grilled apple, lardons, celery leaves, walnuts & goats curd 32
Petuna ocean trout, (cooked medium rare), ruby grapefruit, avocado & watercress salad, horseradish 32
Pan-fried snapper, lyonnaise potatoes, sugar snaps, saffron aioli 32
Char-grilled eye fillet (200g), mash, red onion jam, taleggio, swiss brown mushrooms, pancetta wrapped asparagus (allow 30 minutes) 36
Sides
Rocket & parmesan salad 8
Steamed green vegetables with almonds 8
Tomato, basil & goats fetta salad 8
Green salad 8
Chips 8
Mash potato & tuffle oil 8


Executive Chef – Andrew Tomlin

This establishment has
a no smoking policy

We accept eftpos, visa, mastercard

Regretfully a 15% surcharge
applies on public holidays

For the enjoyment of all customers
children must be seated at all times
& noise kept to a minimum

We are a fully licensed restaurant - no BYO please