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
fresh fruit smoothie
bottomless tea, coffee, or hot chocolate
quinoa porridge, forest berries, almonds, coconut yoghurt
savoury waffle, ricotta, smoked salmon, chilli lime aioli
(V – savoury waffle, spiced smashed avocado, vine ripened rainbow tomato salsa, pistachio crumble, balsamic glaze)
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)
hollandaise foam, house-made tomato sauce, applewood smoked butter, chutney
fresh fruit in rose water
LONG LUNCH – all of the below
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
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
cherry ripe christmas pudding
fruit mince tartlet
apricot and walnut bon-bon
mango & white chocolate profiterole
mini berry pavlova
mini scone, chantilly cream, berry jam
bottomless leaf tea’s
glass of bubbles
FRIDAY – SATURDAY – SUNDAY
2.30-4.30 High Tea SATURDAY
1 David Close
Ocean View, Qld
0449 533 620