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Entrée Main Dessert Ten Acres Sourdough Bread 6 Entrée Salad of Fraser Isle Spanner Crab 23 Noosa Red tomatoes, apple, avocado & pea hummus, aromatic tomato emulsion Harry's Country Style Terrine 16 Pear relish, Charred Ten Acres Sourdough & Harry’s Brioche Salad of Asparagus & Little White Goats Cheese 18 Slow roasted blueberries, freekeh, herb emulsion Charred Mooloolaba Prawns 23 Leek, quinoa, cauliflower, grape & dill emulsion Citrus Cured Ocean Trout 20 Pickled beetroots, ruby pink grapefruit, chervil cream Marinated Spatchcock Breast & Confit Leg 20 Corn puree, wild rice, kessler bacon, peach relish Main Crispy Skin Infinity Blue Saltwater Barramundi 36 Charred zucchini, confit tomatoes, white onion soubise & tarragon emulsion Duet of Pork Loin & Crispy Belly 37 Mango & pumpkin relish, onion jam, pork jus Roasted Turkey Breast 38 Celeriac puree, roasted apricots, red cabbage compote, turkey jus Charred Lamb Rump 38 Spiced tomato borlotti beans, basil, parsnip puree, lamb jus Char Grilled Black Angus Sirloin 42 Roasted carrots, parsley almond puree, charcuterie jus SIDE OPTIONS Crispy Crushed Kipfler Potatoes : Sautéed Greens : Garden Salad 9 Dessert Slow Roasted Apricots 16 Macadamia nut & honey crémeux, honey cake & halva ice cream Lime & White Chocolate Mousse 16 Macerated red fruits, raspberry cake, raspberry ripple ice cream Mango Chiboust 16 Passionfruit crémeux, lemon verbena ice cream Chocolate & Coconut Mousse 16 Cherry jam, cherry & vanilla ice cream Christmas Pudding 16 Brandy anglaise, macerated red fruits, red fruit parfait CHEF STUART BELL If you have an allergy to any food products, please advise us prior to ordering. All information on food intolerances and allergens are available from our wait staff. All dishes can be altered to suit your particular dietary requirement. .
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