617 STANLEY ST, WOOLLOONGABBA
Dinner
Prix Fixe $75 • Carte Blanche $95
To Start
House pickles (Neighbourhood Farm, Qld) – 6
Cheddar beignets (Bay of Fires, Tas) – 8
Wild kangaroo and anise myrtle salami (Saison Salumi, Qld) – 12
Shishito peppers, sunflower miso – 10
—
Scallops, chestnut soup, apple – 24
Cuttlefish bolognese, potato and celeriac terrine, cheddar – 22
Beans, persimmon, stracciatella – 22
Confit duck terrine, chicory, English cream – 24
Mains
Pine mushroom tart, goats curd, caramelised onion – 36
Coral trout, borlotti beans, pistou – 48
Duck, leek, quince mustard, almond – 52
Pork loin, beetroot, artichoke, charcuterie sauce – 50
—
Duck Fat Chips – 10
Green Salad – 10
Cheese
‘Heidi Farm Gruyère’ Cows Milk (Heidi Farm, Vic) – 12
‘Rusty’ Soft Cows Milk Washed Rind (Kris Lloyd, S.A.) – 12
‘Vigneron’ Soft Goats Milk Cheese (Woodside, S.A.) – 12
Cheese
‘Sunrise’ semi-hard raw cows milk cheese (section 28, S.A) – 14
‘Rusty’ soft cows milk washed rind (Kris Lloyd, S.A) – 12
‘Tin Tin’ buffalo milk washed rind (Kris Lloyd, S.A) – 12
‘Capricorn’ soft goats milk cheese (Woodside, S.A) – 12
Dessert
Roasted mandarin mouse, yoghurt sorbet, meringue – 14
Plum and polenta cake, sorrel sorbet – 18
Chocolate Nemesis cake, yoghurt sorbet – 18
Dessert Wines
Barambah ‘First Grid’ Semillon, 2016 (Qld) – 18
Witches Falls Tawny Port (Qld) – 16
Witches Falls Solera Muscat, 2004 (Qld) – 16
Smallfry Pedro Ximenez, NV (S.A) – 16
Hot Beverages
Filter Coffee (Light Coffee, East Brisbane) – 6
Chamomile & Lavender Tea (Mayde, Byron Bay) – 6
Earl Gay Tea (Mayde, Byron Bay) – 6
To Share
Confit duck terrine, chicory, English cream
Beans, persimmon, stracciatella
Choice of Main
Pine mushroom tart, goats curd, caramelised onion
Red emperor, borlotti beans, pistou
Duck, leek, quince mustard, almond
Choice of Dessert
Pear and polenta cake, honey ice cream
Chocolate Nemesis cake, warm port custard
Roasted mandarin mouse, yogurt sorbet, meringue
WEEK 65 • MAY 2023
Private Dining
To Start
House pickles (Neighbourhood Farm, Qld) – 6
Cheddar beignets (Bay of Fires, Tas) – 8
Wild kangaroo and anise myrtle salami (Saison Salumi, Qld) – 12
Shishito peppers, sunflower miso – 10
—
Scallops, chestnut soup, apple – 24
Cuttlefish bolognese, potato and celeriac terrine, cheddar – 22
Beans, persimmon, stracciatella – 22
Confit duck terrine, chicory, English cream – 24
Mains
Pine mushroom tart, goats curd, caramelised onion – 36
Coral trout, borlotti beans, pistou – 48
Duck, leek, quince mustard, almond – 52
Pork loin, beetroot, artichoke, charcuterie sauce – 50
—
Duck Fat Chips – 10
Green Salad – 10
Cheese
‘Heidi Farm Gruyère’ Cows Milk (Heidi Farm, Vic) – 12
‘Rusty’ Soft Cows Milk Washed Rind (Kris Lloyd, S.A.) – 12
‘Vigneron’ Soft Goats Milk Cheese (Woodside, S.A.) – 12
Dessert
Cheese
‘Sunrise’ semi-hard raw cows milk cheese (section 28, S.A) – 14
‘Rusty’ soft cows milk washed rind (Kris Lloyd, S.A) – 12
‘Tin Tin’ buffalo milk washed rind (Kris Lloyd, S.A) – 12
‘Capricorn’ soft goats milk cheese (Woodside, S.A) – 12
Dessert
Roasted mandarin mouse, yoghurt sorbet, meringue – 14
Plum and polenta cake, sorrel sorbet – 18
Chocolate Nemesis cake, yoghurt sorbet – 18
Dessert Wines
Barambah ‘First Grid’ Semillon, 2016 (Qld) – 18
Witches Falls Tawny Port (Qld) – 16
Witches Falls Solera Muscat, 2004 (Qld) – 16
Smallfry Pedro Ximenez, NV (S.A) – 16
Hot Beverages
Filter Coffee (Light Coffee, East Brisbane) – 6
Chamomile & Lavender Tea (Mayde, Byron Bay) – 6
Earl Gay Tea (Mayde, Byron Bay) – 6
Lunch
2 Course $45 • 3 Course $55To Share
Confit duck terrine, chicory, English cream
Beans, persimmon, stracciatella
Choice of Main
Pine mushroom tart, goats curd, caramelised onion
Red emperor, borlotti beans, pistou
Duck, leek, quince mustard, almond
Choice of Dessert
Pear and polenta cake, honey ice cream
Chocolate Nemesis cake, warm port custard
Roasted mandarin mouse, yogurt sorbet, meringue
WEEK 65 • MAY 2023