Visit Us
- Monday - Friday Lunch & Dinner (except public holidays)
- (07) 3924 0501
- 215 Wharf St, Spring Hill QLD 4000
Duck & foie gras terrine in a pastry case served with cornichons and pickled baby onion
Grilled half quail with green pea and parmesan risotto
Grilled Japanese scallops with chorizo, sun dried tomato and garlic parsley butter
Thinly sliced roasted veal garnished with tomato, black olives, hard-boiled egg, sliced green beans, celery leaves and tuna mayonnaise
Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté
Grilled fish fillet with potato galette, sugar snap peas and lightly roasted garlic, parsley cream sauce
A light tomato and fish soup with reef fish, sea scallops and fresh prawns
Parmesan crumbed veal escalope on wilted spinach drizzled with lemon scented EVO
Crispy skin duck breast, sauteed potatoes, braised green cabbage and crème de cassis jus
Eye filet served with home-made French fries, green salad, choice of sauce: Pepper or GF with Béarnaise (no fries)
Dark chocolate Cointreau ganâche with fresh raspberries and crème Anglaise
Light savarin cake soaked in passionfruit syrup with roasted macadamia ice cream
Choux pastry filled with crème brûlée crème pâtissière served with chocolate milk sauce and grilled almonds
(Île-de-France, France) The Brie is sliced in half and spread with a combination of cream, cream cheese and summer truffle across the centre. The two halves are put back together and ripened in underground cellars. The cheese is smooth and creamy, with a rich truffled centre
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