Warrior Restaurant & Bar

Marinated in plum, thyme and elephant chilli, served with Ten Acres sourdough

Bloody mary mayonnaise, lemon

Homemade pickles, hummus, olives, coconut yoghurt labne, condiments, sourdough

Cured meats, homemade pickles, hummus, olives, condiments, sourdough

Lavosh, fresh honeycomb

Swiss cheese, pickles, truffle bacon aioli, caramelised onion, lettuce, shoestring fries

Shoestring fries, lemon myrtle tartare, herb salad

Grilled cos, salt-baked beetroot, pepitas, radish, lemon myrtle green goddess

Orecchiette, lemon, parsley, Grana Padano

Native lions mane, thyme olive oil, soft goats cheese

Pickled, raw and roasted vegetables, edamame beans, avocado, condiments, toasted peanut dressing and your choice of protein: - Silken tofu, green onion and ginger oil $25 - Soft free-range eggs, crispy chilli oil $25 - Free range grilled chicken skewers marinated in fermented chilli sauce $29

Native saltbush salt, aioli

Broccolini, confit garlic oil, fried shallots

Miso butter, Grana Padano

Mint, pickled eschalot, homegrown wild nasturtium vinaigrette

Orecchiette, Grana Padano

With shoestring fries, salad

With shoestring fries, salad

With shoestring fries

Three scoops of vanilla ice cream with toppings (Includes your choice of syrup; chocolate, strawberry or caramel)

Coconut gelato, chilli and lime syrup, macadamia and ginger

Milk chocolate mousse, white chocolate ice cream, coffee and orange croquant

Peanut butter ice cream, caramelised banana, butterscotch

Limoncello, lemon curd, raspberry textures, lemon sorbet

Lavosh, fresh honeycomb

This plant, native to rainforests of Southeast Queensland, has a beautiful citrus flavour and smell. It’s used in the dishes at Warrior, and is grown right here throughout the grounds of the lodge.

Saltbush is a fast growing shrub in which both the leaves and seeds are viable bush tucker. The leaves are salty in flavour and are rich in protein, antioxidants and minerals. These leaves can be treated as a leafy vegetable, enjoyed blanched, sautéed and in salads.

Also called New Zealand spinach, these delicate leaves are used similarly to spinach, and is grown right here at the lodge and Australia Zoo. The word warrigal comes from the Dharug language, and means wild.

Famed for its caviar-like consistency, this Australian superfood is native to the sub-tropical rainforests of Queensland and is bursting with citrus flavours.

Using only the finest, freshest ingredients from small batch ethical farmers on the Sunshine Coast, the team at Max + Tom create unique dairy products that feature in our dishes. Be sure to check out our cheese plate to try it for yourself.

We love people that love animals, and the team at Little White Goat Cheese certainly do! The farm in Wamuran, just south of the lodge, specialises in goats cheese from their herd of around 60 goats.

Natural honey sourced from right here in the Sunshine Coast Hinterland. The award winning team at Hum Honey pride themselves on hand-harvested, cold pressed honey with minimal filtration, meaning the natural health benefits remain in the honey.

Located at the base of the mountain you can see from the lodge, Blue Dog Farm provides us with “Really Fancy Salad”, stunning leaves, flower petals and microgreens grown without pesticide, herbicide or synthetic fertilisers.

Marinated in plum, thyme and elephant chilli, served with Ten Acres sourdough

Native saltbush salt, aioli

Bloody mary mayonnaise, lemon

Lavosh, fresh honeycomb

Homemade pickles, hummus, olives, coconut yoghurt labne, condiments, sourdough

Cured meats, homemade pickles, hummus, olives, condiments, sourdough

Lavosh, fresh honeycomb

Black garlic honey vinaigrette, roasted tomato, fennel jam, saltbush

Caramelised yoghurt, salt-baked beetroot, pickled plum

Radish, lemon myrtle green goddess, finger lime, pickled eschalot, furikake

Avocado, herb salad, potato, macadamia oil

Eggplant relish, pickled cucumber, green onion and ginger oil

Edamame beans, avocado, silken tofu, condiments, toasted peanut dressing

House pickles, toasted peanuts, jasmine rice, condiments

Homegrown warrigal greens, charred eschalot, carrot and mint chimichurri

Mirin butter, fermented chilli and garlic, chives, lemon

Bone marrow roasted potato and onion, pickled oyster mushrooms, café de Paris butter

Native saltbush salt, aioli

Broccolini, confit garlic oil, fried shallots

Miso butter, Grana Padano

Mint, pickled eschalot, homegrown wild nasturtium vinaigrette

Orecchiette, Grana Padano

With shoestring fries, salad

With shoestring fries, salad

With shoestring fries

Three scoops of vanilla ice cream with toppings (Includes your choice of syrup; chocolate, strawberry or caramel)

Coconut gelato, chilli and lime syrup, macadamia and ginger

Milk chocolate mousse, white chocolate ice cream, coffee and orange croquant

Peanut butter ice cream, caramelised banana, butterscotch

Limoncello, lemon curd, raspberry textures, lemon sorbet

Lavosh, fresh honeycomb

This plant, native to rainforests of Southeast Queensland, has a beautiful citrus flavour and smell. It’s used in the dishes at Warrior, and is grown right here throughout the grounds of the lodge.

Saltbush is a fast growing shrub in which both the leaves and seeds are viable bush tucker. The leaves are salty in flavour and are rich in protein, antioxidants and minerals. These leaves can be treated as a leafy vegetable, enjoyed blanched, sautéed and in salads.

Also called New Zealand spinach, these delicate leaves are used similarly to spinach, and is grown right here at the lodge and Australia Zoo. The word warrigal comes from the Dharug language, and means wild.

Famed for its caviar-like consistency, this Australian superfood is native to the sub-tropical rainforests of Queensland and is bursting with citrus flavours.

Using only the finest, freshest ingredients from small batch ethical farmers on the Sunshine Coast, the team at Max + Tom create unique dairy products that feature in our dishes. Be sure to check out our cheese plate to try it for yourself.

We love people that love animals, and the team at Little White Goat Cheese certainly do! The farm in Wamuran, just south of the lodge, specialises in goats cheese from their herd of around 60 goats.

Natural honey sourced from right here in the Sunshine Coast Hinterland. The award winning team at Hum Honey pride themselves on hand-harvested, cold pressed honey with minimal filtration, meaning the natural health benefits remain in the honey.

Located at the base of the mountain you can see from the lodge, Blue Dog Farm provides us with “Really Fancy Salad”, stunning leaves, flower petals and microgreens grown without pesticide, herbicide or synthetic fertilisers.

Coconut gelato, chilli and lime syrup, macadamia and ginger

Milk chocolate mousse, white chocolate ice cream, coffee and orange croquant

Limoncello, lemon curd, raspberry textures, lemon sorbet

Peanut butter ice cream, caramelised banana, butterscotch

Lavosh, fresh honeycomb

Three scoops of vanilla ice cream with toppings (Includes your choice of syrup; chocolate, strawberry or caramel)

Marinated in plum, thyme and elephant chilli, served with Ten Acres sourdough

Bloody mary mayonnaise, lemon

Homemade pickles, hummus, olives, coconut yoghurt labne, condiments, sourdough

Cured meats, homemade pickles, hummus, olives, condiments, sourdough

Lavosh, fresh honeycomb

Swiss cheese, pickles, truffle bacon aioli, caramelised onion, lettuce, shoestring fries

Shoestring fries, lemon myrtle tartare, herb salad

Grilled cos, salt-baked beetroot, pepitas, radish, lemon myrtle green goddess

Orecchiette, lemon, parsley, Grana Padano

Native lions mane, thyme olive oil, soft goats cheese

Pickled, raw and roasted vegetables, edamame beans, avocado, condiments, toasted peanut dressing and your choice of protein: - Silken tofu, green onion and ginger oil $25 - Soft free-range eggs, crispy chilli oil $25 - Free range grilled chicken skewers marinated in fermented chilli sauce $29

Native saltbush salt, aioli

Broccolini, confit garlic oil, fried shallots

Miso butter, Grana Padano

Mint, pickled eschalot, homegrown wild nasturtium vinaigrette

Orecchiette, Grana Padano

With shoestring fries, salad

With shoestring fries, salad

With shoestring fries

Three scoops of vanilla ice cream with toppings (Includes your choice of syrup; chocolate, strawberry or caramel)

Coconut gelato, chilli and lime syrup, macadamia and ginger

Milk chocolate mousse, white chocolate ice cream, coffee and orange croquant

Peanut butter ice cream, caramelised banana, butterscotch

Limoncello, lemon curd, raspberry textures, lemon sorbet

Lavosh, fresh honeycomb

This plant, native to rainforests of Southeast Queensland, has a beautiful citrus flavour and smell. It’s used in the dishes at Warrior, and is grown right here throughout the grounds of the lodge.

Saltbush is a fast growing shrub in which both the leaves and seeds are viable bush tucker. The leaves are salty in flavour and are rich in protein, antioxidants and minerals. These leaves can be treated as a leafy vegetable, enjoyed blanched, sautéed and in salads.

Also called New Zealand spinach, these delicate leaves are used similarly to spinach, and is grown right here at the lodge and Australia Zoo. The word warrigal comes from the Dharug language, and means wild.

Famed for its caviar-like consistency, this Australian superfood is native to the sub-tropical rainforests of Queensland and is bursting with citrus flavours.

Using only the finest, freshest ingredients from small batch ethical farmers on the Sunshine Coast, the team at Max + Tom create unique dairy products that feature in our dishes. Be sure to check out our cheese plate to try it for yourself.

We love people that love animals, and the team at Little White Goat Cheese certainly do! The farm in Wamuran, just south of the lodge, specialises in goats cheese from their herd of around 60 goats.

Natural honey sourced from right here in the Sunshine Coast Hinterland. The award winning team at Hum Honey pride themselves on hand-harvested, cold pressed honey with minimal filtration, meaning the natural health benefits remain in the honey.

Located at the base of the mountain you can see from the lodge, Blue Dog Farm provides us with “Really Fancy Salad”, stunning leaves, flower petals and microgreens grown without pesticide, herbicide or synthetic fertilisers.

Marinated in plum, thyme and elephant chilli, served with Ten Acres sourdough

Native saltbush salt, aioli

Bloody mary mayonnaise, lemon

Lavosh, fresh honeycomb

Homemade pickles, hummus, olives, coconut yoghurt labne, condiments, sourdough

Cured meats, homemade pickles, hummus, olives, condiments, sourdough

Lavosh, fresh honeycomb

Black garlic honey vinaigrette, roasted tomato, fennel jam, saltbush

Caramelised yoghurt, salt-baked beetroot, pickled plum

Radish, lemon myrtle green goddess, finger lime, pickled eschalot, furikake

Avocado, herb salad, potato, macadamia oil

Eggplant relish, pickled cucumber, green onion and ginger oil

Edamame beans, avocado, silken tofu, condiments, toasted peanut dressing

House pickles, toasted peanuts, jasmine rice, condiments

Homegrown warrigal greens, charred eschalot, carrot and mint chimichurri

Mirin butter, fermented chilli and garlic, chives, lemon

Bone marrow roasted potato and onion, pickled oyster mushrooms, café de Paris butter

Native saltbush salt, aioli

Broccolini, confit garlic oil, fried shallots

Miso butter, Grana Padano

Mint, pickled eschalot, homegrown wild nasturtium vinaigrette

Orecchiette, Grana Padano

With shoestring fries, salad

With shoestring fries, salad

With shoestring fries

Three scoops of vanilla ice cream with toppings (Includes your choice of syrup; chocolate, strawberry or caramel)

Coconut gelato, chilli and lime syrup, macadamia and ginger

Milk chocolate mousse, white chocolate ice cream, coffee and orange croquant

Peanut butter ice cream, caramelised banana, butterscotch

Limoncello, lemon curd, raspberry textures, lemon sorbet

Lavosh, fresh honeycomb

This plant, native to rainforests of Southeast Queensland, has a beautiful citrus flavour and smell. It’s used in the dishes at Warrior, and is grown right here throughout the grounds of the lodge.

Saltbush is a fast growing shrub in which both the leaves and seeds are viable bush tucker. The leaves are salty in flavour and are rich in protein, antioxidants and minerals. These leaves can be treated as a leafy vegetable, enjoyed blanched, sautéed and in salads.

Also called New Zealand spinach, these delicate leaves are used similarly to spinach, and is grown right here at the lodge and Australia Zoo. The word warrigal comes from the Dharug language, and means wild.

Famed for its caviar-like consistency, this Australian superfood is native to the sub-tropical rainforests of Queensland and is bursting with citrus flavours.

Using only the finest, freshest ingredients from small batch ethical farmers on the Sunshine Coast, the team at Max + Tom create unique dairy products that feature in our dishes. Be sure to check out our cheese plate to try it for yourself.

We love people that love animals, and the team at Little White Goat Cheese certainly do! The farm in Wamuran, just south of the lodge, specialises in goats cheese from their herd of around 60 goats.

Natural honey sourced from right here in the Sunshine Coast Hinterland. The award winning team at Hum Honey pride themselves on hand-harvested, cold pressed honey with minimal filtration, meaning the natural health benefits remain in the honey.

Located at the base of the mountain you can see from the lodge, Blue Dog Farm provides us with “Really Fancy Salad”, stunning leaves, flower petals and microgreens grown without pesticide, herbicide or synthetic fertilisers.

Coconut gelato, chilli and lime syrup, macadamia and ginger

Milk chocolate mousse, white chocolate ice cream, coffee and orange croquant

Limoncello, lemon curd, raspberry textures, lemon sorbet

Peanut butter ice cream, caramelised banana, butterscotch

Lavosh, fresh honeycomb

Three scoops of vanilla ice cream with toppings (Includes your choice of syrup; chocolate, strawberry or caramel)

Vanilla whipped ricotta, berry-infused whipped butter, candied walnuts, local honey

Poached, scrambled, or fried eggs, served with toasted local sourdough, homemade tomato relish

Native Honey and Carrot Jam, Vanilla Ice Cream, Candied Walnuts, Whipped Cream Cheese, Native Cinnamon Myrtle Maple Syrup

Matcha and coconut yoghurt, house-baked granola, fresh berries, coconut chips

Avocado, Persian feta, preserved lemon, dukkah, poached egg, served with local sourdough

Garlic dill labneh, poached eggs, house made chili oil, local sourdough

Local gourmet mushrooms, toasted local sourdough, poached eggs Sunshine Coast goat cheese, aged balsamic glaze

Sausage, bacon, tomato, roasted local mushrooms, hashbrown, local sourdough, paprika beans, free-range eggs your way

Served with toast, choice of poached, fried or scrambled eggs

Selection of fresh seasonal local fruits

Served with maple syrup and butter

Aussie Breakfast, Lavender Grey, Green Ginger, Mint Fusion, Hibiscus Mint

Choose from our seasonal selection of fruit options

Native saltbush butter, confit garlic, herbed olive oil

Togarashi and cashew sauce, pickled ginger, sesame seeds, wakame

Cranberry, aged balsamic glaze, Australian macadamia puree, local sourdough

Citrus infused prawn meat, prawn cracker, native pepper berry aioli, salmon roe

Confit tomatoes, charred balsamic onion, crumbled feta, pinot noir reduction

Arborio rice, miso-glazed local mushrooms, crispy enoki

Chicken breast, roast pumpkin puree, charred asparagus, kale salad, truffle jus

Cardamom rice, toasted coconut, peanuts, fried rice noodles, house- pickled cucumber

Laksa sauce, rice, bok choy, fried garlic, fresh coriander

Kumara mash, kumara crisps, broccolini, roasted apple butter sauce, port jus

Dutch carrots, celeriac puree, charred onions, warrigal greens, asparagus, port wine sauce

Sea salt, aioli

Paprika, lemon

Mixed greens including homegrown warrigal greens, Sunshine Coast honeycomb dressing

Toasted almond flakes, homegrown lemon myrtle salt

Coconut sorbet, Queensland pineapple jam, native strawberry gum, coconut flakes

Salted dulce de leche, rice bubble chocolate crackers, wattle seed dust, vanilla bean ice cream

Homemade coffee ice cream, coffee liqueur chocolate sauce, chocolate snap

Cocoa whipped cream, peanut brittle

Thick cut fries

Thick cut fries, salad

Thick cut fries, salad

Thick cut fries, salad

Caramel, macadamia praline

Chocolate snaps

Cocoa whipped cream, peanut brittle

Sea salt, aioli

Capsicum and tomato tapenade, lettuce, tomato, brioche bun, thick cut chips

Lime aioli, tomato, lettuce, pickles, brioche bun, thick cut chips

Caramelized onion, Swiss cheese, balsamic aioli, pickled cucumber, brioche bun, thick cut chips

Prosciutto, calabrese salami, sourdough, roasted capsicum, sundried tomatoes, beetroot hummus, pumpkin pesto, marinated olives, capsicum and tomato tapenade

Lyre’s American Malt, passionfruit, lime juice, vanilla syrup

Lyre’s Agave Blanco, Lyre’s Orange Sec, lemon juice

Lyre’s American Malt, house-made berry compote, maple syrup, lime juice, cranberry spritz

Lyre’s White Cane Spirit, lime juice, pineapple juice, coconut syrup, passion fruit

Lyre’s White Cane Spirit, Lyre’s Orange Sec, lime juice, cranberry spritz, simple syrup

Lyre’s Coffee Originale, Lyre’s White Cane Spirit, vanilla syrup, fresh espresso

House infused lemon myrtle gin, lemon juice, simple syrup, soda water, house-made lemon myrtle sherbet, aquafaba

Elderflower liqueur, local dry gin, lemon juice, passionfruit, simple syrup

Pink gin, lavender liqueur, lemon juice, butterfly pea syrup, aquafaba

Rye whiskey, maple syrup, lime juice, house-made berry compote, cranberry spritz

Spiced rum, house-made pineapple syrup, Scrappy’s Seville Orange Bitters

Premium local vodka, toasted marshmallow syrup, coffee liqueur, espresso, maple wood smoke - served under a dome filled with smoke and garnished with charred marshmallows

Premium local vodka, Wild Forest Plum Liqueur, Australian bitters, aquafaba, lemon juice, plum bitters, plum meringue, simple syrup

Premium local vodka, cranberry juice, triple sec, lime juice, simple syrup

White rum, simple syrup, lime juice

Espresso, coffee liqueur, premium local vodka, salted caramel syrup

Tequila, lime juice, triple sec, simple syrup

White rum, pineapple juice, coconut cream, coconut liqueur, coconut syrup, lime juice

Este Cuvee NV, Yarra Valley (VIC)

Hallmark Cuvee by Heemskerk, Multi-regional (TAS)

Mackenzie William 1896 Riesling, Eden Valley (SA)

Dry Riesling, Eden Valley (SA)

Sauvignon Blanc, Adelaide Hills (SA)

Semillon, Hunter Valley (NSW)

Siblings Sauvignon Blanc, Margaret River (WA)

Pinot Grigio, Limestone Coast (SA)

Pinot Grigio, Adelaide Hills (SA)

Pinot Gris, Mornington Peninsula (VIC)

Estate Chardonnay, Yarra Valley (VIC)

Chardonnay, Granite Belt (QLD)

Premier Chardonnay, Margaret River (WA)

Moscato, Multi-regional (WA)

Rosé, Margaret River (WA)

Dry Grenache Rosé, McLaren Vale (SA)

The Estate Vineyard Pinot Noir, Yarra Valley (VIC)

Pinot Noir, Piper River (TAS)

Estate Pinot Noir, Mornington Peninsula (VIC)

Zip Line Shiraz, Eden Valley (SA)

Shiraz, Heathcote (VIC)

Kalimna Shiraz, Coonawarra (SA)

Miss Bronte Cabernet Sauvignon, Eden Valley (SA)

Max’s Cabernet Sauvignon, Multi-regional (SA)

Premier Cabernet Sauvignon, Margaret River (WA)

Merlot, Adelaide Hills (SA)

Cabernet Merlot, Yarra Valley (VIC)

Merlot, Yarra Valley (VIC)

Black Label Cabernet Sauvignon, Coonawarra (SA)

Estate Chardonnay, Mornington Peninsula (VIC)

Chardonnay, Yarra Valley (VIC)

V Lane Shiraz, Coonawarra (SA)

Pinot Noir, Yarra Valley (VIC)

Tri-Century Grenache, Barossa Valley (SA)

St Peters Shiraz, Grampians (VIC)

No. 1 Shiraz, Barossa Valley (SA)

Eligo Shiraz, Barossa Valley (SA)

St Henri Shiraz, Barossa Valley (SA)

William Frederick Shiraz, Eden Valley (SA)

The Octavius Shiraz, Barossa Valley (SA)

Shiraz, Barossa Valley (SA)

Cellar Reserve Viognier, Barossa (SA)

Grandfather Tawny 10 Year Old, Barossa (SA)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(VIC)

(SA)

(VIC)

(TAS)

(MEX)

(MEX)

(MEX)

Coke, Coke No Sugar, Sprite

Aussie Breakfast, Lavender Grey, Green Ginger, Mint Fusion, Hibiscus Mint

Marinated in plum, thyme and elephant chilli, served with Ten Acres sourdough

Bloody mary mayonnaise, lemon

Homemade pickles, hummus, olives, coconut yoghurt labne, condiments, sourdough

Cured meats, homemade pickles, hummus, olives, condiments, sourdough

Lavosh, fresh honeycomb

Swiss cheese, pickles, truffle bacon aioli, caramelised onion, lettuce, shoestring fries

Shoestring fries, lemon myrtle tartare, herb salad

Grilled cos, salt-baked beetroot, pepitas, radish, lemon myrtle green goddess

Orecchiette, lemon, parsley, Grana Padano

Native lions mane, thyme olive oil, soft goats cheese

Pickled, raw and roasted vegetables, edamame beans, avocado, condiments, toasted peanut dressing and your choice of protein: - Silken tofu, green onion and ginger oil $25 - Soft free-range eggs, crispy chilli oil $25 - Free range grilled chicken skewers marinated in fermented chilli sauce $29

Native saltbush salt, aioli

Broccolini, confit garlic oil, fried shallots

Miso butter, Grana Padano

Mint, pickled eschalot, homegrown wild nasturtium vinaigrette

Orecchiette, Grana Padano

With shoestring fries, salad

With shoestring fries, salad

With shoestring fries

Three scoops of vanilla ice cream with toppings (Includes your choice of syrup; chocolate, strawberry or caramel)

Coconut gelato, chilli and lime syrup, macadamia and ginger

Milk chocolate mousse, white chocolate ice cream, coffee and orange croquant

Peanut butter ice cream, caramelised banana, butterscotch

Limoncello, lemon curd, raspberry textures, lemon sorbet

Lavosh, fresh honeycomb

This plant, native to rainforests of Southeast Queensland, has a beautiful citrus flavour and smell. It’s used in the dishes at Warrior, and is grown right here throughout the grounds of the lodge.

Saltbush is a fast growing shrub in which both the leaves and seeds are viable bush tucker. The leaves are salty in flavour and are rich in protein, antioxidants and minerals. These leaves can be treated as a leafy vegetable, enjoyed blanched, sautéed and in salads.

Also called New Zealand spinach, these delicate leaves are used similarly to spinach, and is grown right here at the lodge and Australia Zoo. The word warrigal comes from the Dharug language, and means wild.

Famed for its caviar-like consistency, this Australian superfood is native to the sub-tropical rainforests of Queensland and is bursting with citrus flavours.

Using only the finest, freshest ingredients from small batch ethical farmers on the Sunshine Coast, the team at Max + Tom create unique dairy products that feature in our dishes. Be sure to check out our cheese plate to try it for yourself.

We love people that love animals, and the team at Little White Goat Cheese certainly do! The farm in Wamuran, just south of the lodge, specialises in goats cheese from their herd of around 60 goats.

Natural honey sourced from right here in the Sunshine Coast Hinterland. The award winning team at Hum Honey pride themselves on hand-harvested, cold pressed honey with minimal filtration, meaning the natural health benefits remain in the honey.

Located at the base of the mountain you can see from the lodge, Blue Dog Farm provides us with “Really Fancy Salad”, stunning leaves, flower petals and microgreens grown without pesticide, herbicide or synthetic fertilisers.

Marinated in plum, thyme and elephant chilli, served with Ten Acres sourdough

Native saltbush salt, aioli

Bloody mary mayonnaise, lemon

Lavosh, fresh honeycomb

Homemade pickles, hummus, olives, coconut yoghurt labne, condiments, sourdough

Cured meats, homemade pickles, hummus, olives, condiments, sourdough

Lavosh, fresh honeycomb

Black garlic honey vinaigrette, roasted tomato, fennel jam, saltbush

Caramelised yoghurt, salt-baked beetroot, pickled plum

Radish, lemon myrtle green goddess, finger lime, pickled eschalot, furikake

Avocado, herb salad, potato, macadamia oil

Eggplant relish, pickled cucumber, green onion and ginger oil

Edamame beans, avocado, silken tofu, condiments, toasted peanut dressing

House pickles, toasted peanuts, jasmine rice, condiments

Homegrown warrigal greens, charred eschalot, carrot and mint chimichurri

Mirin butter, fermented chilli and garlic, chives, lemon

Bone marrow roasted potato and onion, pickled oyster mushrooms, café de Paris butter

Native saltbush salt, aioli

Broccolini, confit garlic oil, fried shallots

Miso butter, Grana Padano

Mint, pickled eschalot, homegrown wild nasturtium vinaigrette

Orecchiette, Grana Padano

With shoestring fries, salad

With shoestring fries, salad

With shoestring fries

Three scoops of vanilla ice cream with toppings (Includes your choice of syrup; chocolate, strawberry or caramel)

Coconut gelato, chilli and lime syrup, macadamia and ginger

Milk chocolate mousse, white chocolate ice cream, coffee and orange croquant

Peanut butter ice cream, caramelised banana, butterscotch

Limoncello, lemon curd, raspberry textures, lemon sorbet

Lavosh, fresh honeycomb

This plant, native to rainforests of Southeast Queensland, has a beautiful citrus flavour and smell. It’s used in the dishes at Warrior, and is grown right here throughout the grounds of the lodge.

Saltbush is a fast growing shrub in which both the leaves and seeds are viable bush tucker. The leaves are salty in flavour and are rich in protein, antioxidants and minerals. These leaves can be treated as a leafy vegetable, enjoyed blanched, sautéed and in salads.

Also called New Zealand spinach, these delicate leaves are used similarly to spinach, and is grown right here at the lodge and Australia Zoo. The word warrigal comes from the Dharug language, and means wild.

Famed for its caviar-like consistency, this Australian superfood is native to the sub-tropical rainforests of Queensland and is bursting with citrus flavours.

Using only the finest, freshest ingredients from small batch ethical farmers on the Sunshine Coast, the team at Max + Tom create unique dairy products that feature in our dishes. Be sure to check out our cheese plate to try it for yourself.

We love people that love animals, and the team at Little White Goat Cheese certainly do! The farm in Wamuran, just south of the lodge, specialises in goats cheese from their herd of around 60 goats.

Natural honey sourced from right here in the Sunshine Coast Hinterland. The award winning team at Hum Honey pride themselves on hand-harvested, cold pressed honey with minimal filtration, meaning the natural health benefits remain in the honey.

Located at the base of the mountain you can see from the lodge, Blue Dog Farm provides us with “Really Fancy Salad”, stunning leaves, flower petals and microgreens grown without pesticide, herbicide or synthetic fertilisers.

Coconut gelato, chilli and lime syrup, macadamia and ginger

Milk chocolate mousse, white chocolate ice cream, coffee and orange croquant

Limoncello, lemon curd, raspberry textures, lemon sorbet

Peanut butter ice cream, caramelised banana, butterscotch

Lavosh, fresh honeycomb

Three scoops of vanilla ice cream with toppings (Includes your choice of syrup; chocolate, strawberry or caramel)

Vanilla whipped ricotta, berry-infused whipped butter, candied walnuts, local honey

Poached, scrambled, or fried eggs, served with toasted local sourdough, homemade tomato relish

Native Honey and Carrot Jam, Vanilla Ice Cream, Candied Walnuts, Whipped Cream Cheese, Native Cinnamon Myrtle Maple Syrup

Matcha and coconut yoghurt, house-baked granola, fresh berries, coconut chips

Avocado, Persian feta, preserved lemon, dukkah, poached egg, served with local sourdough

Garlic dill labneh, poached eggs, house made chili oil, local sourdough

Local gourmet mushrooms, toasted local sourdough, poached eggs Sunshine Coast goat cheese, aged balsamic glaze

Sausage, bacon, tomato, roasted local mushrooms, hashbrown, local sourdough, paprika beans, free-range eggs your way

Served with toast, choice of poached, fried or scrambled eggs

Selection of fresh seasonal local fruits

Served with maple syrup and butter

Aussie Breakfast, Lavender Grey, Green Ginger, Mint Fusion, Hibiscus Mint

Choose from our seasonal selection of fruit options

Native saltbush butter, confit garlic, herbed olive oil

Togarashi and cashew sauce, pickled ginger, sesame seeds, wakame

Cranberry, aged balsamic glaze, Australian macadamia puree, local sourdough

Citrus infused prawn meat, prawn cracker, native pepper berry aioli, salmon roe

Confit tomatoes, charred balsamic onion, crumbled feta, pinot noir reduction

Arborio rice, miso-glazed local mushrooms, crispy enoki

Chicken breast, roast pumpkin puree, charred asparagus, kale salad, truffle jus

Cardamom rice, toasted coconut, peanuts, fried rice noodles, house- pickled cucumber

Laksa sauce, rice, bok choy, fried garlic, fresh coriander

Kumara mash, kumara crisps, broccolini, roasted apple butter sauce, port jus

Dutch carrots, celeriac puree, charred onions, warrigal greens, asparagus, port wine sauce

Sea salt, aioli

Paprika, lemon

Mixed greens including homegrown warrigal greens, Sunshine Coast honeycomb dressing

Toasted almond flakes, homegrown lemon myrtle salt

Coconut sorbet, Queensland pineapple jam, native strawberry gum, coconut flakes

Salted dulce de leche, rice bubble chocolate crackers, wattle seed dust, vanilla bean ice cream

Homemade coffee ice cream, coffee liqueur chocolate sauce, chocolate snap

Cocoa whipped cream, peanut brittle

Thick cut fries

Thick cut fries, salad

Thick cut fries, salad

Thick cut fries, salad

Caramel, macadamia praline

Chocolate snaps

Cocoa whipped cream, peanut brittle

Sea salt, aioli

Capsicum and tomato tapenade, lettuce, tomato, brioche bun, thick cut chips

Lime aioli, tomato, lettuce, pickles, brioche bun, thick cut chips

Caramelized onion, Swiss cheese, balsamic aioli, pickled cucumber, brioche bun, thick cut chips

Prosciutto, calabrese salami, sourdough, roasted capsicum, sundried tomatoes, beetroot hummus, pumpkin pesto, marinated olives, capsicum and tomato tapenade

Thick cut fries

Thick cut fries, salad

Thick cut fries, salad

Thick cut fries, salad

Caramel, macadamia praline

Chocolate snaps

Cocoa whipped cream, peanut brittle

Lyre’s American Malt, passionfruit, lime juice, vanilla syrup

Lyre’s Agave Blanco, Lyre’s Orange Sec, lemon juice

Lyre’s American Malt, house-made berry compote, maple syrup, lime juice, cranberry spritz

Lyre’s White Cane Spirit, lime juice, pineapple juice, coconut syrup, passion fruit

Lyre’s White Cane Spirit, Lyre’s Orange Sec, lime juice, cranberry spritz, simple syrup

Lyre’s Coffee Originale, Lyre’s White Cane Spirit, vanilla syrup, fresh espresso

House infused lemon myrtle gin, lemon juice, simple syrup, soda water, house-made lemon myrtle sherbet, aquafaba

Elderflower liqueur, local dry gin, lemon juice, passionfruit, simple syrup

Pink gin, lavender liqueur, lemon juice, butterfly pea syrup, aquafaba

Rye whiskey, maple syrup, lime juice, house-made berry compote, cranberry spritz

Spiced rum, house-made pineapple syrup, Scrappy’s Seville Orange Bitters

Premium local vodka, toasted marshmallow syrup, coffee liqueur, espresso, maple wood smoke - served under a dome filled with smoke and garnished with charred marshmallows

Premium local vodka, Wild Forest Plum Liqueur, Australian bitters, aquafaba, lemon juice, plum bitters, plum meringue, simple syrup

Premium local vodka, cranberry juice, triple sec, lime juice, simple syrup

White rum, simple syrup, lime juice

Espresso, coffee liqueur, premium local vodka, salted caramel syrup

Tequila, lime juice, triple sec, simple syrup

White rum, pineapple juice, coconut cream, coconut liqueur, coconut syrup, lime juice

Este Cuvee NV, Yarra Valley (VIC)

Hallmark Cuvee by Heemskerk, Multi-regional (TAS)

Mackenzie William 1896 Riesling, Eden Valley (SA)

Dry Riesling, Eden Valley (SA)

Sauvignon Blanc, Adelaide Hills (SA)

Semillon, Hunter Valley (NSW)

Siblings Sauvignon Blanc, Margaret River (WA)

Pinot Grigio, Limestone Coast (SA)

Pinot Grigio, Adelaide Hills (SA)

Pinot Gris, Mornington Peninsula (VIC)

Estate Chardonnay, Yarra Valley (VIC)

Chardonnay, Granite Belt (QLD)

Premier Chardonnay, Margaret River (WA)

Moscato, Multi-regional (WA)

Rosé, Margaret River (WA)

Dry Grenache Rosé, McLaren Vale (SA)

The Estate Vineyard Pinot Noir, Yarra Valley (VIC)

Pinot Noir, Piper River (TAS)

Estate Pinot Noir, Mornington Peninsula (VIC)

Zip Line Shiraz, Eden Valley (SA)

Shiraz, Heathcote (VIC)

Kalimna Shiraz, Coonawarra (SA)

Miss Bronte Cabernet Sauvignon, Eden Valley (SA)

Max’s Cabernet Sauvignon, Multi-regional (SA)

Premier Cabernet Sauvignon, Margaret River (WA)

Merlot, Adelaide Hills (SA)

Cabernet Merlot, Yarra Valley (VIC)

Merlot, Yarra Valley (VIC)

Black Label Cabernet Sauvignon, Coonawarra (SA)

Estate Chardonnay, Mornington Peninsula (VIC)

Chardonnay, Yarra Valley (VIC)

V&A Lane Shiraz, Coonawarra (SA)

Pinot Noir, Yarra Valley (VIC)

Tri-Century Grenache, Barossa Valley (SA)

St Peters Shiraz, Grampians (VIC)

No. 1 Shiraz, Barossa Valley (SA)

Eligo Shiraz, Barossa Valley (SA)

St Henri Shiraz, Barossa Valley (SA)

William Frederick Shiraz, Eden Valley (SA)

The Octavius Shiraz, Barossa Valley (SA)

Shiraz, Barossa Valley (SA)

Cellar Reserve Viognier, Barossa (SA)

Grandfather Tawny 10 Year Old, Barossa (SA)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(QLD)

(VIC)

(SA)

(VIC)

(TAS)

(MEX)

(MEX)

(MEX)

Coke, Coke No Sugar, Sprite

Aussie Breakfast, Lavender Grey, Green Ginger, Mint Fusion, Hibiscus Mint