Menu

Seared Scallops with Crumbed Prosciutto, Gorgonzola Sauce & Caviar $18
Crunchy Portobello, Saute Spinach, Roasted Capsicum, Melted Mozzarella & Capers Cream $18
Panko Prawns, Sweet Potato Puree seasoned with Balsamic, Passion Fruit & Honey Glaze $18
Parihuela: Peruvian Barramundi, Calamari & Prawn Soup $18
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Homemade Potato & Ricotta Gnocchi on Porcini Cream & Crispy Chicken Strips (Vegetarian Option) $24
Wild Barramundi on Pea Emulsion with Caper Berries, Wild Mushrooms & Element 8 Rum jus $26
Crispy Skin Chicken thight on an Orange and Sauvignon Blanc reduction, Sautes Greens and Cashews $26
Chinese Inspired Orange Glazed Pork Belly, Sweet Potato puree & spiced Apple sauce $26
Filet Mignon served with a Peruvian style Fillet Mignon, Onions, Tomatoes & Mushrooms $26
Lamb Rump on Kraken Flambe Frekkeh & Mushroom with a side of Truffle Pomme Puree $26
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White Quinoa Tabouleh with Parsley, Cucumber, Feta Cheese & Black Olive dressing $14
Broccoli & Asparagus salad with black Quinoa, crushed Almonds on a Balsamic dressing $14
Rosemary potatoes & Brussel Sprouts with Teardrop Tomatoes & Black Garlic Aioli $14
Choice of Confit Garlic Potato, Truffled Potato OR Sweet Potato Mash $12
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The Black Mamba
Rhubarb compote, sweet sand, Rum clement Mascarpone, Black earth soil, Mango ganache & honey Comb $15

Coconut Panna Cotta
Dark Chocolate coulis, Toasted shaved Coconut on a bed of Chocolate Ganache $15

Mochaccino Mousse
Dark Chocolate & Coffee Mousse, Topped with Whipped Cream & Rum infused Cherry $15

Seared Scallops with prosciutto, gorgonzola sauce & caviar
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Crispy Hawkesbury squid with fresh lime and spicy mayonnaise
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Charcuterie Board ~ seasonal selection of cured meat, muscatel, rosemary crostini & lavosh

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Crab orecchiette, Queensland Spanner Crab with cherry tomato, chilli oil and crispy parmesan
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Wild Barramundi on pea puree with sea grapes, wild mushrooms & Element 8 Rum jus
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Crispy skin chicken breast with herb stuffing, pumpkin vichyssoise, and alfalfa salad & salsa verde
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Confit Duck Leg, orange puree, braised shitake, shaved fennel & chimichurri
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Orange Marmalade Pork Belly, warm kale, spiced apple sauce, pomegranate & aged vincotto
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Barbeque Beef brisket, with jungle-slaw & chilli jam & a Zacapa XO Rum reduction
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Lamb rump with frekkeh on truffle pomme puree and rosemary jus

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Truffle Potato Mash
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Mixed Leaf Salad with cherry tomato, oregano & grapefruits vinaigrette
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Broccoli, Asparagus & Quinoa with crushed almonds, spiced roasted carrots & aged parmesan
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Rosemary potatoes & Brussel sprouts with teardrop tomatoes and black garlic aioli

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The Black Mamba ~ Rhubarb compote, sweet sand, rum clement mascarpone, black earth soil, mango ganache  & honey comb
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Coffee & Rum Coconut Panna Cotta ~ mocha coulis, toasted coconut & red verbana
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Pistachio Semifreddo ~ cherry blossom rum, Persian floss, gophena globosa
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Cheese Board ~ seasonal selection of cheese, fresh fruit and house chutney

Quandoo