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Cured Hiramasa Kingfish with green tomato consomme, compressed cucumber, finger lime, chive oil and crisp potato

Seared Hervey Bay scallops wit sweetcorn custard, compressed nashi pear, finger lime, native herb oil and toasted macadamia

Poached Mooloolaba prawn with heirloom tomato, saffron rouille, tomato consomme, basil oil and crisp sourdough

Black Onyx beef carpaccio with grilled artichoke, smoked anchovy emulsion, caper leaves, aged pecorino and watercress

Smoked duck pastrami with fresh cherries, charred radicchio, mountain pepper and a light cherry vinaigrette

Heirloom tomatoes with stracciatella, compressed strawberry, basil oil, aged balsamic, tomato water and crisp pepita

Spring pea risotto with grilled artichoke, preserved lemon, mint, pea tendrils and crisp chickpea wafer

Handmade agnolotti filled with ricotta and spring vegetables, served with crushed peas, asparagus, morels, preserved lemon and...

Glazed eggplant with crisp chickpea panisse, smoked tomato, mild harissa, black olive and basil oil

Roasted Aylesbury duck breast with glazed apricot, confit baby fennel, charred spring onion, toasted buckwheat and native...

Pan-roasted Flinders Island lamb fillet with a herb-crumb lamb croquette, spring pea velouté, charred baby gem, glazed shallot...

Roasted free-range chicken breast on a glossy sweetcorn velouté with a stuffed zucchini flower, date & basil relish,...

Pan-roasted Humpty Doo barramundi with a fine cylindrical Mooloolaba prawn mousse boudin, zucchini, crisp squid-ink lace tuile,...

Pan-roasted Ora King salmon on a compressed cucumber nest, with a split buttermilk–verjuice dressing marbled with herb oil,...

Roasted Mooloolaba blue-eye with baby fennel, zucchini, mussels, saffron–tomato nage and basil oil

Double-smoked Wagyu beef cheek with sweetcorn purée, crisp potato cracker, glazed shallot, watercress and Madeira jus

Roasted Wagyu beef tenderloin medallion with a cylindrical pommes croquette, glazed shallot petals, crisp potato cracker,...

Crisp layered potato terrine with confit garlic, cultured butter, chives, and sea salt

Young seasonal leaves with breakfast radish, cucumber, soft herbs and champagne vinaigrette

Charred broccolini with preserved lemon, smoked pepita, chilli, and extra virgin olive oil

Roasted zucchini with whipped feta, mint, verjuice and toasted sunflower seeds