ALACARTE MENU

WINTER 2025

To Eat

SNACKS & APPETISERS

  • Todays bread with smoked butter and saltbush salt 5pp

  • Oysters natural / pear & ginger oil / oscietra caviar +$6 5/6ea

  • Mount zero olives 9

  • Potato rosti, moreton bay bug, apple jelly 13ea

  • Hokkaido scallops, koji butter, ginger crumb 28

  • Burrata, muhammara, walnuts, sourdough 29

  • Snapper ceviche, coconut chilli, green papaya 27

  • Adelita crispy chicken wings, Russian dressing 19

  • Wagyu beef tartare, soy egg, horseradish, toasted sourdough 29

  • Selection of artisanal and house made charcuterie 39

MAINS

  • Market fish - MP

  • Tajima wagyu rump cap, duchess potato, native mint bearnaise 59

  • Grimaud duck breast, sweet potato, yuzu marmalade 47

  • House made gnocchi, field mushrooms, grana padano 36

SIDES

  • Fries with aioli / house tomato sauce / sour cream “jacks chips” 12

  • Sugarloaf cabbage, sesame emulsion, onion oil 14

  • Roasted carrots, sunflower tahini, saffron chilli crisp 15

DESSERT

  • Chocolate & wattleseed brownie, malt meringue, barley caramel 17

  • Baked cheesecake, queen garnet plum, bee pollen 17

  • Maleny gelato of the day 9

CHEESE

All cheese accompanied with muscatels, house made pear & native pepperberry jelly & lavosh crackers.

Ask our team for today’s selection.

[VEG - vegetarian / V - vegan / GF - gluten free / DF - dairy free]

Our chef can accommodate for all dietary requirements.