Menu
Breakfast
Lab Menu
Lab Menu
Breakfast
Dinner
Degustation
Group choice
Dessert and cheese
CONTINENTAL
| Toasted ham, cheese croissant | $9 |
| Plain croissant | $6 |
| Cereal | $5 |
| Fruit plate (GF, V) | $13 |
| Selection of seasonal QLD and australian fruits, macadamia crumb, barambah bush honey yoghurt | |
| Bircher muesli | $15 |
| House made bircher muesli, dried fruits, berries, macadamia crumb, barambah bush honey yoghurt | |
| Dragon fruit smoothie bowl | $15 |
| Dragon fruit, banana, yoghurt, blueberries, raspberries, strawberries, coconut, granola |
HOT
| Hot breakfast | $25 |
| Two free-range eggs cooked to your liking, backfatters free range streaky bacon, seasonal mushrooms, backfatters english pork sausages, fresh noosa red tomatoes, potato rosti, toasted ciabatta | |
| Vegetarian breakfast (V) | |
| Two free-range eggs cooked to your liking, seasonal mushrooms, fresh noosa red tomatoes, spinach, potato rosti, cannellini beans, toasted ciabatta | $22 |
| Congee (GF) | $16 |
| Rice porridge, smoked fish, pickled radish, pickled ginger, pickled chilli, sesame oil, fried shallots | |
| 3 egg free-range omelette | $22 |
| Choose 4 items: asparagus, salmon, feta, bacon, red onion, spinach, tomato, capsicum or cheddar | |
| Tasting plate | $32 |
| Bircher muesli, fruit bowl, dragon fruit smoothie, blueberry pancake, avocado, streaky bacon, free range poached egg, ciabatta with your choice of tea or coffee | |
| Eggs benedict | |
| Two poached free range eggs, ciabatta, spinach, hollandaise sauce | $18 |
| With portobello mushroom (V) | $18 |
| With backfatters ham | $19 |
| With smoked salmon | $22 |
| Blueberry hotcake (V) | $19 |
| Buttermilk hotcake, blueberries, strawberries, vanilla ricotta, maple syrup | |
| Avocado and quinoa (V) | $18 |
| Quinoa, shallots, avocado, fresh noosa red tomatoes, feta, free range poached egg | |
| Eggs any style (V) | $16 |
| Two free range eggs any style, toasted ciabatta |
SIDES
| Hollandaise sauce | $4 |
| Egg, spinach or cannellini beans | $5 |
| Backfatters free range streaky bacon, backfatters english pork sausage, backfatters ham or ciabatta | $6 |
| Potato rosti, seasonal mushrooms, fresh noosa red tomatoes or avocado | $7 |
| Smoked salmon | $9 |
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 |
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
Two Course $75 | Three Course $85
Entrée | Choice Of
| Scallops, cauliflower, corn, corn crisp, micro basil, desert lime oil (gf) | |
| Twice cooked backfatters pork belly, shaved fennel, native currants,apple, riberry jus (gf) | |
| Wild mushroom risotto, fruit spice, wattle seed, walnuts, parmigiano reggiano, chive mascarpone (gf) | |
| Baked goat’s cheese, crouton, barilla leaves, figs, heirloom beetroot, macadamia dukkah, burnt mandarin vinaigrette cone |
Main | Choice Of
| Cone bay barramundi, corn and pear succotash, potato glass, chili beurre blanc | |
| Bendele farm organic chicken roulade, warrigal greens, feta, prosciutto, leek, asparagus, broad beans, cognac mustard jus | |
| Bendele farm organic duck breast, confit duck croquette, parsnip, snow pea tendrils, radish, pine plum, jus | |
| Green pea ravioli, ricotta, native mint, capers, lemon cream | |
| 200gm diamantia eye fillet with your choice of two sides and mushroom, pepper, jus or béarnaise sauce | |
| Please note, selecting this menu item will cost an additional $10 |
Dessert | Choice Of
| Lemon semifreddo, burnt orange sauce, yuzu glass biscuit, rice flour biscuit | |
| Milk chocolate mousse, hazelnut praline, espresso crumb, frangelico lime gel, blood orange sorbet | |
| Goat’s cheese mousse, port reduction, apple cider gel, salted almond praline, sour strawberries | |
| Cheese- selection of locally-sourced cheese, lavosh, crispbread, native fruits | |
| Two Course $75 | Three Course $85 |
Two Course $75 | Three Course $85
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 |
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