Menu
Breakfast
The Lab Menu
The Lab Menu
Breakfast Menu
Lunch and Dinner Menu
Available daily from 7.00am - 10.30am
CONTINENTAL
| Cereal | $5 |
| Fruit plate (GF, V) | $13 |
| Selection of seasonal QLD and Australian fruits, macadamia crumb |
HOT
| Hot breakfast | $25 |
| Two free range eggs cooked to your liking, streaky bacon, seasonal mushrooms, English pork sausages, fresh heirloom tomatoes, potato rosti, toasted sourdough | |
| Congee (GF) | $16 |
| Rice porridge, smoked fish, pickled radish, pickled ginger, pickled chilli, sesame oil, fried shallots |
|
| French omelette | $22 |
| Three free range eggs with toasted sourdough | |
| Choose 4 items: asparagus, smoked salmon, feta, mushroom, red onion, spinach, tomato, capsicum, cheddar |
|
| Eggs benedict | |
| Two poached free range eggs, sourdough, hollandaise sauce | $18 |
| With field mushroom (v) | $19 |
| With ham | $22 |
| With smoked salmon | $22 |
| Strawberry hotcake (V) | $22 |
| Buttermilk hotcake, fresh blueberries, strawberries and raspberries, vanilla ricotta, maple syrup (please allow for 20-minute cook time) |
SIDES
| Hollandaise sauce, sourdough, egg | $4 |
| Streaky bacon, ham, potato rosti | $6 |
| Seasonal mushrooms, fresh heirloom tomatoes, English pork sausage, avocado | $7 |
| Smoked salmon | $9 |
Available daily from 10.30am - 7.00pm
SOMETHING TO START
| Garlic Bread (v) | $9 |
| With house made garlic butter and sea salt | |
| Freshly Shucked Oysters (gf) | $28 |
| Half dozen fresh natural oysters with lemon | |
| Half dozen kilpatrick |
SALAD
| Avocado and Feta Salad (v) | $16 |
| Avocado, feta, Spanish onion, heirloom tomato, orange and a burnt orange dressing | |
| With chicken | $5 |
| Caesar Salad | $17 |
| Crispy cos lettuce, double smoked speck, poached egg, anchovies, Parmigiano Reggiano and garlic croutons | |
| With chicken | $5 |
BURGER BAR
| Vegan Burger (VG) | $24 |
| Alternative Meat Co. patty, fresh sliced tomato, avocado, Spanish onion, vegan aioli, vegan cheese with thick cut chips | |
| Chicken Burger | $20 |
| Southern fried chicken, slaw, Jalapeños with sriracha and ranch dressing with thick cut chips | |
| Angus Beef Bacon and Cheese | $23 |
| Char-grilled Angus beef, streaky bacon, cheddar, cos lettuce, truffle aioli with thick cut chips | |
| Add gluten free bun | $2 |
PIZZA
| Margherita | $20 |
| Pomodoro sauce, fresh tomato, basil pesto, rocket, mozzarella | |
| Meat Lovers | $24 |
| Chorizo, beef mince, pulled pork, onion, mozzarella, smoked BBQ Sauce | |
| $28 | |
| Prawn and Chorizo | |
| Pomodoro sauce, prawns, chorizo, onion, chilli flakes, mozzarella | $24 |
| Add gluten free base | $2 |
MAINS
| Spaghetti Bolognaise | $20 |
| Beef bolognaise with shaved parmesan cheese | |
| Pasta Bocconcini (v) | $20 |
| Pappardelle, bocconcini, capers, heirloom tomato, fresh basil and olive oil | |
| Pasta Prawn | $24 |
| Pappardelle, prawn, chorizo, heirloom tomato, basil and olive oil | |
| Chicken Schnitzel | $24 |
| Crumbed chicken breast, fries, salad | |
| With port jus, pepper jus, mushroom jus or garlic butter | |
| Add Parmigiana toppings | $26 |
| Fish and Chips | $26 |
| Byron Bay beer battered Barramundi, salad, fries and zesty lemon tartare | |
| Pork Cutlet | $36 |
| Grilled pork cutlet, broccolini, baby carrots, potato puree with jus | |
| Salmon | |
| Atlantic salmon, broccolini, baby carrots, risotto cake, dill butter | $34 |
FROM THE GRILL
| Striploin | $35 |
| 250g Nolan’s Meats Gympie served with thick cut chips and garden salad | |
| Eye Fillet | $38 |
| 180g Nolan’s Meats Gympie served with thick cut chips and Garden Salad | |
| Rib Fillet | |
| 220g Nolan’s Meats Gympie served with seasonal vegetable, potato and parmesan pave | $41 |
| All steaks served with port jus, pepper jus, mushroom jus or garlic butter |
ALL DAY BREAKFAST
| Vegetarian Big breakfast (v) | $24 |
| Two free range eggs cooked to your liking, fresh heirloom tomato, halloumi, hash brown, spinach, grilled field mushrooms and toast | |
| Treasury Breakfast | $26 |
| Hand-cut bacon, two free range eggs cooked to your liking, pork sausage, fresh heirloom tomato, hash brown, grilled field mushrooms and toast |
SIDES
| Kitchen Thick Cut Fries | $8 |
| With aioli | |
| Garden Salad (gf) | $8 |
| With balsamic dressing | |
| Potato Puree | $8 |
| With truffle oil | |
| Sautéed Broccolini (gf) | $8 |
| With butter and smoked salt | |
| Thin Cut Fries | $8 |
| With aioli | |
| Sweet Potato Fries | $9 |
| With aioli | |
| Sauces | $4 |
| Your choice of port jus, garlic butter or pepper sauce or mushroom sauce |
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