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

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 &

Christmas Pudding 16 Brandy anglaise, macerated red fruits, red fruit

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.