Sarabah Estate Vineyard

w Country Style warmed sourdough

dressed w smoked wild Petuna Salmon Pearls

with Champagne Vinaigrette

w Pickled Chilli

w Reggiano Parmigiana, rocket, roasted capers and housemade reduced balsamic

w medley of cherry tomatoes, basil and vino cotto

on squid ink tuile & truffle vegan mayonnaise

House Truffle Brie, Ash Brie, Aged Cheddar quince paste, housemade dips w sourdough toasts

Wagyu bresaola, Iberico Jamon pickled veg, chorizo, mushroom arancini, house Truffle Brie w sourdough toasts

Spring Lamb cutlets, roasted Ajvar smoky baba ganoush, beetroot feta, walnut pesto, olives, falafel, halloumi chorizo, pickled vegetable w house-made lavosh

Duck fat Potatoes, bone marrow, mushroom pate and housemade jus. Recommended Pairing: 2019 Merlot

Yeppoon Spanner crab, green asparagus fern Moreton Bay bugs and cauliflower pecorino veloute. Recommended Pairing: Sparkling Brut NV

Served with Tiger King Prawns, confit garlic zucchini flower, arruga and beurre noisette. Recommended Pairing: 2008 Unwooded Chardonnay

Pork belly, caramelized honey pears, potato with mountain pepper jus. Recommended Pairing: 2017 Cabernet Sauvignon

Mushroom Arancini, vegan cheese tofu, kale, lemon lettuce, avocado salsa and falafel. Recommended Pairing: 2017 Cabernet Sauvignon

Leafy greens w Roasted eggplant, Feta Sundried tomatoes, Cucumber, Reggiano Parmigiana, olives w EVO and SEV Reduced Balsamic

w charred nuts and tomato in citrus dressing

organic and housemade french vanilla bean gelato