The Fireplace Restaurant

(GF) (DF)

Leek, snow pea tendril, Harissa tahini and squid ink crumble

(GF) Smoked corn Puree caramelized red onions and grapes, truffle demi glaze

(GF) Grilled brussels sprouts, twice baked potato and Café de Paris

(GF) Black pepper balsamic, strawberries, lime jelly, sesame tuile and pistachio macaron

Fresh natural oysters served with mignonette (GF) - or - Oysters with wasabi mayonnaise and pickled ginger - or - Oysters with cucumber, mint, and pomegranate

Chef's special soup of the day

Confit tomato, snap peas, smoked butter emulsion

Woodside goat’s curd, garden leaves, and roasted macadamia nuts

Wood-fired octopus with smoked taramasalata and honey orange vinaigrette

Pumpkin carpaccio, shaved fennel, grilled baba ghanoush, and oregano

Panisse with bresaola, edamame, grilled figs, and watercress sauce

Cured zucchini, spiced rice pilaf and coconut-lime sauce

Charred green cabbage, lemongrass-glazed miso cream and ginger sauce

Prawns and crab served with garlic, onion, preserved chilli and parsley

Grilled eggplant with agrodolce, sweet potato fondant and roasted macadamias

Wagyu and Angus cross NSW, 400-day grain-fed MB 8 (GF)

Bindaree 100-day grain-fed, QLD (GF)

Oakey Reserve Grass-Fed (GF)

Toowoomba, QLD, 150-day grain-fed (GF) Served with roasted black garlic cauliflower, Café de Paris

New England, NSW (GF) Slow-roasted shoulder studded with rosemary and garlic served with roasted root vegetables and chimichurri

(GF) (DF)

Freshly shucked oysters with mignonette sauce. Paired with Jansz Premium Cuvee, Pipers Brook, Tasmania

Kaffir lime, pea puree, mint vinaigrette, and toasted pepitas. Paired with The Kendall Jackson Chardonnay California, USA

Woodside goat’s curd, garden leaves, and roasted macadamia nuts. Paired with Terra Sancta Pinot Noir, Central Otago, New Zealand

Bindaree 100-day grain-fed, QLD. Served with duchess potatoes and green beans. Paired with Mountadam Cabernet Sauvignon, Eden Valley, South Australia

Raspberry chocolate fudge cake with raspberry sorbet. Paired with Taylors Fine Tawny Port, Douro, Portugal

Served with lavosh, crackers, seasonal fruit, and quince paste. Berry's Creek Riverine Blue, Australia. Pyengana Traditional Cheddar, Australia. Woombye Triple Cream Brie, Australia. Paired with Frogmore Creek iced riesling, Tasmania, Australia