Restaurant Menu

Entrées

  • Coffin Bay oysters freshly shucked, natural or with sweet ginger vinaigrette (each)  $4.5
  • Crispy pork cheek, pickled vegetables, avocado insalata $23
  • Seared scallops, truffled corn, roasted carrot purée, capers  $25
  • Ocean trout carpaccio, dill, capers, radish, chilli oil, cornbread  $25
  • Moreton Bay bug, sand crab salad, confit tomato, avocado  $26
  • Quail, roasted beetroot, hickory smoked apple purée  $25
  • Twice baked goat’s cheese soufflé, tomato, asparagus and hazelnut salad, beetroot vinaigrette  $23

Shellfish

Fresh shellfish platter served with condiments and dressings   $37

  • Coffin Bay oysters x 4
  • Mooloolaba prawns x 2
  • Moreton Bay bug x 1
  • Ocean trout tartare

Main Courses

  • Cone Bay barramundi, slow roasted carrot, grilled zucchini, pickled enoki mushrooms  $42
  • Pan seared snapper, warm broadbean, baked ricotta and pancetta salad, mint and
          preserved lemon vinaigrette  $42
  • Sovereign lamb rump, kale, soft mascarpone polenta, mint and pistachio pesto  $43
  • Seared duck breast, parsnip purée, baby root vegetables, prune and thyme jus $42
  • Seared venison loin, Jerusalem artichoke purée, red cabbage, spinach, jus  $44
  • Chargrilled eye fillet, cauliflower and carrot purée, toasted almonds, Pont Neuf potato  $44
  • Veal medallion, sand crab, asparagus, desirée potato mash, dill hollandaise, jus  $43
  • Nicola potato and ricotta gnocchi, trio of mushrooms, spinach, truffle oil  $36

To share

For two or more

  • Slow cooked lamb shoulder marinated in oregano and lemon, grilled zucchini, harissa spiced yoghurt (1.2kg) $78
  • Korean braised short ribs, kimchi salad (1kg) $72
  • Twice cooked five spice pork belly, apple puree, house crackling (600g)  $72
  • Add three sides  $24

Sides

  • Chargrilled asparagus, confit heirloom tomatoes, Persian feta  $10
  • Baby rocket salad, roasted pear, Parmesan  $9
  • Green beans, Ligurian olives, chickpea purée  $9
  • Shiitake and oyster mushrooms, soft mascarpone polenta, Parmesan  $10
  • House cut sebago chips, aioli  $9

Desserts

  • PBJ chocolate fondant – raspberry centre chocolate fondant, peanut butter ice cream  $18
  • Honeycomb and pistachio semifreddo, Chambord poached quince, raspberry coulis  $18
  • Valrhona chocolate soufflé, blood orange ice cream, chocolate sauce (allow 25 mins)  $18
  • Caramelised figs, white chocolate mousse, almond crostata, vanilla Anglaise  $18
  • Customs House classic crème brûlée, almond biscotti  $18

Cheese

All cheeses served with warmed walnut bread and house made lavosh. Select from the list below to compose your plate per 50g portion:

  • Monte Enebro Spain, red onion jam
    Creamy white interior and a strong and very distinctive goat flavour with a hint of blue
  • St Agur Blue France, poached pear and truffle honey
    Very creamy and accessible, mild mannered blue. Mildly piquant flavours.
    Almost rindless with pale ivory pate, liberally sprinkled blue marbling
  • L'Artisan Extravagant triple creme Vic, green olive tapenade
    This hand-ladled triple crème is made by a French cheese maker using premium milk and cream from Schulz Organic Farm
  • Gruyere 1655 AOP Switzerland, sour apple compote
    This hard cheese is aged in the gruyere cellars and has a rich, full flavour

Selection of Two $20
Selection of Three $30

Liquid Desserts

  • Espresso martinis –  $17

  - Original - house infused vanilla vodka, Kahlua, expresso coffee
  - Salted caramel - house infused vanilla vodka, Kahlua, espresso coffee, salted caramel
  - Chocolate orange - house infused vanilla vodka, Kahlua, Cointreau, espresso coffee,
      chocolate sauce
  - Spiced - coffee infused spiced rum, Kahlua, espresso coffee, sugar syrup

  • Lemon meringue – Limoncello, Triple Sec, lemon juice, syrup, meringue  $17
  • Toblerone - Frangelico, Kahlua, Baileys, milk, cream  $17
  • Affogato – Shot of espresso, Frangelico, ice cream, almond bread  $17
  • After eight – coffee infused spiced rum, vanilla liqueur, fresh mint, milk  $17

ONE ACCOUNT PER TABLE
Menu subject to change without notice