Seasonal Dinner Menu

(Available every Friday & Saturday night from 6pm)

Starters

Oven baked artisan bread with aged balsamic, bush spiced olive oil and hazelnut dukkah
$13.70 pgf

Entrées

Tempura zucchini flowers stuffed with semi-dried tomato & basil cream with grilled halloumi, toasted almonds, goats cheese puree  
$16.20 veg, gf

Crispy salt and Szechuan pepper soft-shell crab with chilli caramel, pickled cauliflower, watercress, and almond salad
$17.20 gf, df

Chilli and garlic marinated pan seared North Atlantic scallop with muhammara
$17.20

Thai chicken cakes, nam jim sauce topped with an Asian salad
$16.20 gf, df

Mains

Twice cooked pork belly with seared scallops on orange & carrot puree, munthari puree, petite apples and beetroot jelly
$34.20 gf 

Beef brisket with lightly fried cauliflower, golden raisin puree, pomegranate and beef jus
$34.20 gf, df

Nun’s own Parisian gnocchi with swiss brown mushrooms, asparagus, roasted pumpkin, tomato sugo and goats cheese puree
$30.20 veg

Sesame crusted yellow fin tuna with piquillo peperonata, almond tarator and white anchovy
$32.20 gf, df

Fragrant red duck curry with scented cardamom rice and topped with Asian herbs
$32.20 gf, df

 

 

Sides

Bowl of beer battered fries with house made seasoning and aioli
$8.20

Petite garden salad
$8.20 gf

Steamed seasonal vegetables with mustard beurre noisette
$8.20 gf

Dessert

Affogato – Mt Tamborine wattle toffee liqueur, espresso, vanilla bean ice cream and shortbread
$15.20 pgf

A selections of cakes and slices are also available from our cabinet

Gluten free available, small fee may apply
gf – Gluten free
pgf – Possible to be gluten free
df – Dairy free
veg – Vegetarian
v – Vegan
pv – Possible to be vegan

 

Please Note: Our menus change seasonally