Dining Experiences


Savour the Flavours


With a menu that tastes as good as it looks, we offer you creature comforts in an inspiring and relaxing place to meet. 

Here we showcase the diversity of the farm fresh food of the Moreton Bay Hinterland Region, including the spectacular seafood at our doorstep. Our dedicated local suppliers are geared to provide their finest in prime produce allowing for variety and seasonality in our dishes. Coupled with fresh, spray free produce from our own gardens, we have the freedom to create dishes that are creative, exciting, and spontaneous.

Seasoned Executive Chef David Atkins celebrates food as his passion and prepares with love and finesse. With every course, traditional methodology is the backbone and inventiveness comes to the fore ~ and you are set to benefit. 

Our set menus are designed for your pure indulgence. In keeping with an exclusive and personal experience, numbers are strictly limited at each sitting. We liken it to you being a guest at our dinner party ~ intimate, friendly and when only the best will do.

Bookings are essential for our Grazing Breakfast, Long Lunch and High Tea dining experiences, and payment is required at the time of booking. Dietary needs can be catered for (fill in the notes section at checkout). Menus may vary dependant on what is fresh and fabulous, however a taste of what you can expect can be found below.

We are also open for casual, a la carte, al fresco Breakfast and Lunch, Friday though to Sunday. Bookings are preferred.

We are fully licensed and offer a curated selection of boutique wines and finely crafted cocktails intended to compliment the menu.

GRAZING BREAKFAST – all of the below

TO START

fresh fruit smoothie

bottomless tea, coffee, or hot chocolate

quinoa porridge, forest berries, almonds, coconut yoghurt

INDULGE

savoury waffle, ricotta, smoked salmon, chilli lime aioli

(V – savoury waffle, spiced smashed avocado, vine ripened rainbow tomato salsa, pistachio crumble, balsamic glaze)

SHARE PLATTER

eggs (your way), maple smoked bacon, hash browns, trio of mushrooms, caramelised onion & heirloom tomato compote, chipolata, sourdough toast

(V – maple smoked charred vegetables, hash browns, trio of mushrooms, caramelised onion & heirloom tomato compote, vegan chipolata, sourdough toast)

CONDIMENTS

hollandaise foam, house-made tomato sauce, applewood smoked butter, chutney

TO FINISH

fresh fruit in rose water


LONG LUNCH – all of the below

BRUSCHETTA

potato & rosemary sourdough, chilli, confit of garlic, caramelised red onion, fresh basil, tomato

TUNA CEVICHE TACO

sashimi grade tuna in a lime juice marinade, cherry tomato, jalapeno, red onion, olive oil, avocado, coriander

VIETNAMESE DUCK RICE PAPER SPRING ROLLS

duck breast, sprouts, vegetables, chilli, fresh herbs, pistachio crumble, asian drizzle

SAN CHOY BAU

diced pork, garlic, ginger, onion, carrot, water chestnut, baby corn, mushroom, lettuce cup, asian dressing

SEA SCALLOP

applewood smoked butter sauté, wakame’, ponzu sauce, lemon myrtle dust

RED CLAW CRAY

sautéed in garlic butter, sesame oil, lemon juice, soy sauce

BEEF SHORT RIBS

slow cooked in a sticky honey, bbq sauce, jasmine rice, corn cob

ROULADE OF TURKEY

Breast turkey, apricot, pecan, cauliflower gnocchi, cranberry jus

CHEESE & FRUITS

cheeses, fresh raspberry & pear in rosewater, mixed roasted nuts


CHRISTMAS HIGH TEA

shaved leg ham & cranberry slider

prawn tartlet with a sweet lime marmalade

roast turkey & dill cream cheese sandwich

smoked salmon & goat curd vol-au-vent

anti-pasta skewer 

cherry ripe christmas pudding 

fruit mince tartlet 

apricot and walnut bon-bon

mango & white chocolate profiterole

rum ball

chocolate parfait 

mini berry pavlova

mini scone, chantilly cream, berry jam

bottomless leaf tea’s

glass of bubbles 

Open Hours

FRIDAY – SATURDAY – SUNDAY

8.30-10.30 Breakfast

11.30-2.30 Lunch

2.30-4.30 High Tea SATURDAY

Location

1 David Close
Ocean View, Qld

0449 533 620
nola@entangledevents.com