Menu
Breakfast
The Lab Menu
The Lab Menu
Breakfast Menu
CONTINENTAL
| Cereal | $5 |
| Toasted ham, cheese croissant | $9 |
| $6 | |
| Bircher muesli House-made bircher, assorted grains and nuts, berries, yoghurt | $15 |
| Fruit plate (gf, v) Selection of seasonal fruits and berries | $13 |
HOT
| Hot breakfast Two free range eggs cooked to your liking, streaky bacon, seasonal mushrooms, English pork sausages, fresh heirloom tomatoes, potato rosti, toasted sourdough | $26 |
| Vegetarian breakfast (v) Two free range eggs cooked to your liking, grilled haloumi, button mushrooms, fresh heirloom tomatoes, spinach, potato rosti, baked beans, toasted sourdough | $22 |
| Avocado and feta smash (v) Avocado, feta, fresh heirloom tomatoes, toasted sourdough, two free range poached eggs, macadamia dukkha | $18 |
| Eggs any style (v) Two free range eggs any style, toasted sourdough | $12 |
| Congee (gf) Rice porridge, smoked fish, pickled radish, pickled ginger, pickled chilli, sesame oil, fried shallots | $16 |
|
French omelette Three free range eggs with toasted sourdough Choose 4 items: asparagus, smoked salmon, feta, mushroom, red onion, spinach, tomato, capsicum, cheddar, ham, bacon |
$22 |
|
Eggs benedict Two poached free range eggs, sourdough, hollandaise sauce with field mushroom (v) with ham with smoked salmon |
$18 $22 $22 |
| Strawberry hotcake Buttermilk hotcake, fresh blueberries, strawberries and raspberries, vanilla ricotta, maple syrup (please allow for 20-minute cook time) | $22 |
SIDES
| Hollandaise sauce, sourdough, egg | $4 |
| Spinach, baked beans | $5 |
| Streaky bacon, ham, potato rosti | $6 |
| Fresh heirloom tomatoes, English pork sausage, avocado | $7 |
| Smoked salmon | $9 |
Dinner
Lab Dinner
Lab Dinner
DINNER
Dessert and Cheese
SHARE
| House baked bread, wattle seed churned butter | $11 |
| House baked bread, wattle seed churned butter, mt zero olives, aged balsamic, extra virgin olive oil | $16 |
| Antipasto cured meats, maffra cheddar, cornichons, mt zero olives, organic green leaves, house baked bread |
$28 |
ENTRÉE
| Wild mushroom risotto, fruit spice, wattle seed, walnuts, parmigiano reggiano, chive mascarpone | $21 |
| Baked goat’s cheese, crouton, barilla leaves, figs, heirloom beetroot, macadamia dukkah, burnt mandarin vinaigrette | $19 |
| Scallops, cauliflower, corn, corn crisp, micro basil, desert lime oil | $26 |
| Twice cooked backfatters pork belly, shaved fennel, native currants, apple, riberry jus | $26 |
| Salt and pepper quail, frisée, heirloom tomato, capsicum aioli | $29 |
| Spanner crab, avocado and pea gazpacho, lemon myrtle crisp, radish, mint, desert lime emulsion | $28 |
OYSTERS
| Ginger and shallot | $28 |
| Natural | $28 |
| Kilpatrick | $28 |
MAINS
| Cone bay barramundi, corn and pear succotash, potato glass, chili beurre blanc | $34 |
| Bendele farm organic chicken roulade, warrigal greens, feta, prosciutto, leek, asparagus, broad beans, cognac mustard jus | $32 |
| Green pea ravioli, ricotta, native mint, capers, lemon cream | $28 |
| Venison loin wellington, mushroom, spinach, artichoke, spring vegetables, davidson plum jus | $38 |
| Bendele farm organic duck breast, confit duck croquette, parsnip, radish, snow pea tendrils, pine plum, jus | $38 |
| Great southern lamb rack, smoked garlic potato, spring vegetable, macadamia dukkah, maple jus |
$45 |
| Scallops, prawns, xo sauce, asparagus, snow pea, exotic mushroom | $46 |
| Kung pao chicken, capsicum, carrot, snow pea, shallots, cashews | $32 |
GRILL
| served with your choice of two sides and mushroom, pepper, jus or béarnaise sauce | |
| 200gm diamantina eye fillet – qld | $52 |
| 300gm acres organic rib fillet – qld | $52 |
| 400gm acres organic beef sirloin – rockhampton, qld | $65 |
FOR TWO
| Served with house salad and your choice of two sides with mushroom, pepper, jus or béarnaise sauce | |
| 850gm grainge rib eye cutlet – southern qld (gf) | $120 |
| 650gm grainge chateaubriand – south west nsw (gf) | $120 |
LIVE SEAFOOD
| Live mud crab, singapore chilli | M.P. |
| Live lobster, ginger, shallot, chinese wine sauce | M.P. |
| Live coral trout, ginger soya sauce | M.P. |
SIDES
| Organic leaves garden salad, aged balsamic vinaigrette | $8 |
| Brussel sprouts, bacon, garlic butter | $8 |
| Warm heirloom beetroots, goat’s curd, aged balsamic | $8 |
| Green beans, garlic | $8 |
| Seasonal vegetables | $8 |
| Truffle potato mash (gf) | $8 |
| Sweet potato fries, sweet chilli aioli | $10 |
| Thick cuts fries, aioli | $8 |
| Steamed rice (gf) | $8 |
| Combination seafood fried rice | $12 |
| Asian greens, oyster sauce | $8 |
DESSERT
| Lemon semifreddo, burnt orange sauce, tuille, 10 year talisker malt whiskey sorbet | $16 |
| Milk chocolate mousse, hazelnut praline, espresso crumb, frangelico lime gel, blood orange sorbet | $16 |
| Coconut and mango bavarian, mango jelly, dried mango, meringue, lime curd, broken nose vanilla mascarpone | $16 |
| Goat’s cheese mousse, port reduction, apple cider gel, salted almond praline, sour strawberries | $16 |
CHEESE
| Tarwin Blue – NSW | |
| Maffra Cheddar – VIC | |
| Blackall Gold Washed Rind - QLD | |
| Woombye Triple Cream Brie – QLD | |
| Served with native fruits, lavosh, crispbread | |
| One cheese | $12 |
| Two cheeses | $22 |
| Three cheeses | $28 |
Degustation
Lab Degustation
Lab Degustation
Degustation Menu
Five Course $120 | Wine Pairing $160
Degustation is designed to delight the whole table
amuse
scallops, cauliflower, corn, corn crisp, micro basil, desert lime oil (gf)
chandon nv brut, yarra valley, vic
wild mushroom risotto, fruit spice, wattle seed, walnuts, parmigiano reggiano, chive mascarpone (gf)
wolf blass gold label riesling, eden valley, sa
twice cooked backfatters pork belly, shaved fennel, native currants, apple, riberry jus (gf)
wolf blass gold label chardonnay, adelaide hills, sa
cleanser
great southern lamb rack, smoked garlic potato, spring vegetable, macadamia dukkah, maple jus (gf)
tar & roses tempranillo, heathcote, vic
goat’s cheese mousse, port reduction, apple cider gel, salted almond praline, sour strawberries
la gioiosa valdobbiadene prosecco docg, veneto, it
V – Vegetarian, LG – Low Gluten
Group