bookings ph (07) 5492 2466
walk ins welcome
STARTERS.
FRESH PRAWN ROLL 19
fresh bun filled w/ lettuce + five fresh peeled mooloolaba prawns + cocktail sauce + lemon
TRIO OF DIPS 19
chefs seasonal selection – made fresh daily + toasted turkish gf available +$3.
MAPLE PORK BELLY BITES 29
caramelised glaze pork belly bites + apple julienne vinaigrette balsamic mesculin GF
BAKED CAMEMBERT 25
garlic butter + oregano + thyme white wine seared juicy button mushrooms w/ creamy baked camembert + toasted turkish bread
vegetarian • gf available +$3.
BRUSCHETTA 22
toasted turkish + fresh pico de gallo feta + pesto + balsamic glaze
vegetarian • gf available +$3.
COCONUT CRUMBED MOOLOOLABA PRAWNS 24
half a dozen housemade coconut crumbed mooloolaba king prawns served w/ lemon + housemade tartare sauce GF
S + P CALAMARI 17
8 pcs calamari coated in lemon pepper housemade aioli sauce + lemon GF
MAINS.
SPICED LAMB KOFTAS 32
three house-made flavourful lamb koftas + dukkah + fresh cucumber pickled salad + halloumi + tzatziki
–add fries +$6.
VERMICELLI THAI BEEF SALAD 30
tender steak w/ fresh vermicelli noodles + mint asian slaw + onion + cherry tomatoes + cucumber nam jim dressing + ginger lime + fried onions
MOOLOOLABA PRAWN LINGUINE 35
mooloolaba king prawns marinated in garlic herbs seared and deglazed in white wine + pico de gallo + parmesan + fresh herbs w/ a light creamy sauce + pangrattato + lime zest
CHEFS ATLANTIC SALMON PINWHEEL 38
Oven baked salmon pinwheel w/ fresh lemon dill cream sauce + housemade potato galette + butter steamed seasonal greens + lemon
SEARED BARRAMUNDI 37
cacio e peppe roasted cauliflower puree seasonal butter steamed greens + basil oil refreshing pickled salsa garnish + lemon
KILCOY RIB FILLET STEAK SANDWICH 32
toasted turkish bread + caramelised onion tender steak + melted mozzarella + tomato relish + fresh lettuce, tomato, beetroot + fries
TRUFFLE CHICKEN 35
pan seared chicken breast in truffle + porcini mushroom coating w/ nutmeg sweet potato puree + butter steamed seasonal greens + balsamic glaze
++ CHEFS SPECIALS BOARD