S TA RT
Grilled flat bread, buffalo mozzarella, olive tapenade, rosemary salt   9.9 (v, #can be adapted to vegan)
Crumbed Sicilian olives stuffed with fetta, lightly fried   9.9 (v)
Pink pepper spiced baby calamari, rocket, aioli, burnt lemon   18 (df, #can be adapted to gluten free)
Nectarine, shaved fennel and manchego cheese, puffed quinoa, butter leaf lettuce, pomegranate vinaigrette 22 (v, #can be adapted to dairy free)
House smoked duck breast local figs, goat curd, candy walnuts 20
Grilled Queensland haloumi, watermelon, mint, toasted pine nuts   16 (gf, v)

S A N D W I C H E S
Chargrilled steak sandwich, double smoked bacon, caramelised onion, beetroot relish, tomato, rocket & cheddar on toasted pide, with beer battered chips   24.5
Mooloolaba prawn sandwich, tomato lemon salsa, avocado, crisp iceberg lettuce, seeded rye bread, sweet potato fries   22.9

MAIN
Crispy beer battered dory fillets, beer battered chips, lemon, caper & lime aioli   27
Seared locally sourced fish, blistered vine tomatoes, ligurian olives, caper, parsley, new season potatoes, handpicked green beans 34 (gf, df)
Mooloolaba prawn linguini, garlic, chilli, preserved lemon, basil, cherry tomatoes, spinach, South Australian extra virgin olive oil 34
House made gnocchi, heirloom tomatoes, buffalo mozzarella, toasted pine nuts, smashed Kalamata olives, basil pesto   28 (v, #can be adapted to df, gf and vegan)
Slow braised sticky, free range pork belly, yellow curry, Mooloolaba prawns, chilli jam, black sticky rice, shoots and herbs   34 (gf)
280g Bindaree sirloin steak, 100 day grain fed, spice rubbed hand cut chips, horseradish and celeriac remoulade, grilled broccolini 38 (gf, df)

SIDES
Rocket, balsamic glaze, shaved parmesan salad   8.5 (gf,v)
Broccolini, almonds, lemon extra virgin olive oil 8.5 (gf,v)
Beer battered chips & aioli   8.5 (v)
Sweet potato fries & aioli   8.5 (v)

D E S S E RT 13.9
Key lime tart, smashed meringue, lemon sorbet, candied zest
Eumundi Strawberry Sunday, verjuice jelly, strawberry mousse, Oreo crumble, mini macaroon
Buttermilk panna cotta, fresh berries and shaved white chocolate (gf)

C H E E S E
Woombye triple cream brie – Very rich robust full flavour. This is a cheese that has a flowing texture and full-on creamy flavour.
Woombye vintage cheddar – Sharp and tangy and with just the right amount of  crumble.
Served with quince paste, dehydrated grapes & lavosh crackers
1 cheese  15 / 2 cheese  21

 

Please ask staff for a kids menu if needed
(v) vegetarian (gf) gluten free (df) dairy free (#) can be adapted

Relish Lunch Special – available everyday
Every 2 months our Head Chef creates 3 themed main dishes inspired by local
or Australian fresh produce. Our theme for November and December is festive,
for the season, served in 3 different dishes for all to enjoy. Mix and match our
entrée and main or main and dessert options.

$27 Choice of main meal with a glass of Bone Dry Rosé or Blue Pyrenees
Sauvignon Blanc or a bottle of Single Fin Summer Ale (330ml)
OR
$37.50 Choice of entrée & main or main & dessert

Entrée
Pink pepper spiced baby calamari, rocket, aioli, burnt lemon (df, #can be adapted to be gluten free)
Mooloolaba prawn cocktail, avocado, vine tomato salsa, crispy cos (gf )
Heirloom tomatoes, grilled Queensland halloumi, basil, toasted almonds (gf, v)

Main
Slow roast pork belly, crispy crackling, honey glazed baby carrots, rosemary and sea salt
roasted kipflers (gf )
Seared salmon, roast kipflers, warm gazpacho, asparagus spears, celeriac remoulade (gf )
House made gnocchi, heirloom tomatoes, buffalo mozzarella, toasted pine nuts, smashed
Kalamata olives, basil pesto (v, #can be adapted to be dairy or gluten free)
Dessert
Buttermilk panna cotta, fresh berries and shaved white chocolate (gf )
Key lime pie, smashed meringue, lemon sorbet, candied zest
Eumundi Strawberry Sunday, white balsamic jelly, strawberry mousse, Oreo crumble, mini
macaroon

(v) vegetarian (gf) gluten free (#) can be adapted to Gluten free bread available on request $3 per serve