To highlight the best, locally sourced and sustainable produce, our menus are always changing.

To start
Sydney rock oysters, mignonette (Tweed River)    5ea
Mixed marinated olives (Mount Zero, Vic)    6
Cheddar beignets (Pyengana, Tas)    8
Wild kangaroo and anise myrtle salami (Saison Salumi, Qld)    12
Honey glazed pork belly ham, green bean chutney    14

Raw scallop, blood orange, sugarsnap peas    8ea
Moreton Bay bug, Asparagus, Tabasco    28
Cauliflower, buffalo curd, bottarga    22
Broad bean, strawberry, sheeps milk cheese    24

Potato gnocchi, morels, cabbage, sunflower cream    36
Coral trout, spring vegetables, bourride    46
Duck, peas àl a française, black garlic    52
Pork loin, globe artichoke, spinach, morcilla    48

Duck fat chips    10
Green salad    10

‘La Dame’ 6YO aged goats cheese (Barossa Dairy, S.A) - Oat bisucits and quince    14
‘Charleston’ Jersey brie (Woodside, S.A) - Honey toast    12
‘Flower power’ buffalo cheese (Kris Lloyd, S.A) - Oat bisucits and quince    12
‘Montforte’ semi hard cows milk cheese (Section 28, S.A) - Oat biscuit & quince    12

0401 976 000
Clarence Restaurant
617 Stanley Street, Woolloongabba