Lyrebird Restaurant

Aperol, Prosecco Contarini

Focaccia, truffled mushroom dip

Warm olives, mandarin, hand rolled grissini

Shucked oysters (4), lemon

Seared tuna loin, eggplant, harissa, olive crumb

Buffalo burrata, beetroot, radish, nasturtium

Spanner crab potato crostini, finger lime, caviar, lemon myrtle

Selection of cured meats, pickles, chutney, breads

Slow cooked lamb shoulder, pecorino, native cranberries

Moreton bay bug, herb crumb, bottarga

Calamari bolognese, Mooloolaba king prawn, chilli

Spring pea, baby courgette, champagne

Charred lemon, caviar butter sauce, watercress

Duck, parsnip, young corn, mulled cherry

Scotch fillet 240g, served with grilled asparagus, watercress, lemon, red wine jus

Aperol, Prosecco Contarini

served with hand-rolled grissini (v, veg, gfo, df)

paired with smoky eggplant hummus, za’atar, and preserved lemon oil (v, veg, gfo, df)

served with aged parmesan and a cherry tomato chutney (veg)

with Heirloom tomatoes and aged balsamic (veg, gf)

dressed with a delicate prawn mayonnaise and fresh watercress, served in a brioche bun

served with chardonnay vinegar, finger lime pearls, and a wedge of lemon (gf, df)

paired with creamy celeriac and finished with truffle oil (gfo, dfo)

accompanied with a rich tomato sugo, topped with pecorino cheese (gfo, dfo)

tossed with basil rocket pesto, green chilli, tomato concasse, and a bright lemon caper finish (df)

roasted sweet garlic sauce, adorned with creamy stracciatella and fresh basil (veg, vo, gfo, dfo)

with herb crumb, bottarga, zucchini ribbons, and fragrant basil (gfo, dfo)

served with warm tartare sauce, golden potato and horseradish rosti, and a wedge of lemon (gf, dfo)

accompanied by velvety parsnip purée and a spinach, asiago, and mushroom spanakopita (gfo, dfo)

with mustard-infused house butter, golden onion rings, and a seasonal leaf salad (gfo, dfo)

tossed in a zesty vinaigrette (vo, veg, gf, dfo)

served with creamy aioli (veg, dfo)

(vo, veg, gf, dfo)

A traditional tiramisu, crafted with layers of espresso-soaked savoiardi and mascarpone cream (veg)

Bright Queensland pineapple with tangy lemon sorbet, finished with fresh berries (vo, veg, df, gf)

Silky chocolate delice paired with house-made hazelnut ice cream (veg)

Creamy vanilla ice cream served with a shot of espresso, house-made biscotti, and a splash of Frangelico (veg, gfo)

A curated selection of Australian and European cheeses, accompanied by crispbread and house-made chutney (veg, gfo)

Focaccia, truffled mushroom dip

Warm olives, mandarin, hand rolled grissini

Shucked oysters (4), lemon

Seared tuna loin, eggplant, harissa, olive crumb

Buffalo burrata, beetroot, radish, nasturtium

Spanner crab potato crostini, finger lime, caviar, lemon myrtle

Selection of cured meats, pickles, chutney, breads

Slow cooked lamb shoulder, pecorino, native cranberries

Moreton bay bug, herb crumb, bottarga

Calamari bolognese, Mooloolaba king prawn, chilli

Spring pea, baby courgette, champagne

Charred lemon, caviar butter sauce, watercress

Duck, parsnip, young corn, mulled cherry

Scotch fillet 240g, served with grilled asparagus, watercress, lemon, red wine jus

Aperol, Prosecco Contarini

served with hand-rolled grissini (v, veg, gfo, df)

paired with smoky eggplant hummus, za’atar, and preserved lemon oil (v, veg, gfo, df)

served with aged parmesan and a cherry tomato chutney (veg)

with Heirloom tomatoes and aged balsamic (veg, gf)

dressed with a delicate prawn mayonnaise and fresh watercress, served in a brioche bun

served with chardonnay vinegar, finger lime pearls, and a wedge of lemon (gf, df)

paired with creamy celeriac and finished with truffle oil (gfo, dfo)

accompanied with a rich tomato sugo, topped with pecorino cheese (gfo, dfo)

tossed with basil rocket pesto, green chilli, tomato concasse, and a bright lemon caper finish (df)

roasted sweet garlic sauce, adorned with creamy stracciatella and fresh basil (veg, vo, gfo, dfo)

with herb crumb, bottarga, zucchini ribbons, and fragrant basil (gfo, dfo)

served with warm tartare sauce, golden potato and horseradish rosti, and a wedge of lemon (gf, dfo)

accompanied by velvety parsnip purée and a spinach, asiago, and mushroom spanakopita (gfo, dfo)

with mustard-infused house butter, golden onion rings, and a seasonal leaf salad (gfo, dfo)

tossed in a zesty vinaigrette (vo, veg, gf, dfo)

served with creamy aioli (veg, dfo)

(vo, veg, gf, dfo)

A traditional tiramisu, crafted with layers of espresso-soaked savoiardi and mascarpone cream (veg)

Bright Queensland pineapple with tangy lemon sorbet, finished with fresh berries (vo, veg, df, gf)

Silky chocolate delice paired with house-made hazelnut ice cream (veg)

Creamy vanilla ice cream served with a shot of espresso, house-made biscotti, and a splash of Frangelico (veg, gfo)

A curated selection of Australian and European cheeses, accompanied by crispbread and house-made chutney (veg, gfo)

english breakfast / earl grey / peppermint lemon ginger / french earl grey / green tea sencha

flat white / latte / cappuccino / long black espresso / hot chocolate / mocha / piccolo

Additional cost

Aperol, prosecco, soda

Limoncello, prosecco, soda

Campari, prosecco, soda

White rum, mint, lime, soda

Gin, Campari, sweet vermouth

Vodka, coffee liqueur, fresh espresso

Chambord, vodka, pineapple

Brut Premier. Reims, France

Brut Reserve. Pierry, France

Brut Rosé. Epernay, France

Vintage, Epernay, France

Riesling. Clare Valley, SA

Chardonnay. Eden Valley, SA

Sauvignon Blanc. Marlborough, NZ

Sauvignon Blanc. Granite Belt, QLD

Sauvignon Blanc Semillon. Hunter Valley, NSW

Semillon Sauvignon Blanc. Granite Belt, QLD

Chardonnay. Rylstone, NSW

Riesling. Eden Valley, SA

Pinot Grigio. Adelaide Hills, SA

Pinot Grigio. Granite Belt, QLD

Cabernet Sauvignon. Clare Valley, SA

Shiraz Blend. Barossa Valley, SA

Cabernet Merlot. Margaret River, WA

Cabernet Sauvignon. Granite Belt, QLD

Cabernet Sauvignon. Barossa, SA

Shiraz. Margaret River, WA

Shiraz Viognier. Granite Belt, QLD

Grenache Shiraz Mourvedre. Granite Belt, QLD

Syrah. McLaren Vale, SA

Merlot. Orange, NSW

Pinot Noir. Yarra Valley, VIC

Tempranillo. Granite Belt, QLD

Pinot Noir. Adelaide Hills, SA

Crémant de Rose. Rylstone, NSW

Chardonnay. Granite Belt, QLD

Prosecco. Veneto, IT

Pinot Noir. Pipers Brook, TAS

Brut Champagne. Epernay, FR

Brut Champagne. Reims, FR

Rosé. Pays d'Oc, FR

Rosé Shiraz. Granite Belt, QLD

Rosé Grenache. Barossa, SA VEGAN

Semillon (375ml Btl). Margaret River, WA

Rack-Dried Semillon (375ml Btl). South Burnett, QLD

Citrus marinated warm olives served with house bread (v, vg, gf)

House-made focaccia, with confit garlic oil truffle buckwheat dip (v, gfo)

Served on a brioche, with house chutney, prunes toasted hazelnuts

With yellow endive, caviar pearls lime aioli (df)

Aged Serrano ham with buffalo mozzarella, vincotto, pickled garden vegetables sourdough (gfo)

Freshly shucked, served with lemon a classic mignonette (gf, df)

Australian European cheeses, accompanied by crispbread house-made chutney (vg, gfo)

With semi-dried cherry tomatoes, salted ricotta, toasted pine nuts olive crumb (vo, gfo, dfo)

Paired with tender duck ragout finished with Comté cheese (gfo, dfo)

Tossed with capers, tomato concassé lemon zest (dfo, gfo)

Served with potato horseradish rosti, pickled fennel a warm tartare sauce (gf, dfo)

Served with charred leek, corn, cucumber, wattle seed tzatziki rich lamb jus (gf, dfo)

With potato gratin, slow-cooked French shallot red wine jus (gf, dfo)

Rocket leaves aged parmigiano salad, dressed with a balsamic vinaigrette (vo, gf)

Served with creamy aioli (cg, df)

Tossed with cacio e pepe, a garlic lemon dressing (vo, df)

Espresso-soaked savoiardi layered with mascarpone butterscotch cream, chocolate crisps (vg)

Topped with golden brown butter crumb, lemon myrtle mango sorbet (gfo, vg)

With fresh seasonal toppings (v, gfo)

Creamy vanilla ice cream served with a shot of espresso, house-made biscotti a splash of Frangelico (vg, gfo)

Focaccia, truffled mushroom dip

Warm olives, mandarin, hand rolled grissini

Shucked oysters (4), lemon

Seared tuna loin, eggplant, harissa, olive crumb

Buffalo burrata, beetroot, radish, nasturtium

Spanner crab potato crostini, finger lime, caviar, lemon myrtle

Selection of cured meats, pickles, chutney, breads

Slow cooked lamb shoulder, pecorino, native cranberries

Moreton bay bug, herb crumb, bottarga

Calamari bolognese, Mooloolaba king prawn, chilli

Spring pea, baby courgette, champagne

Charred lemon, caviar butter sauce, watercress

Duck, parsnip, young corn, mulled cherry

Scotch fillet 240g, served with grilled asparagus, watercress, lemon, red wine jus

Aperol, Prosecco Contarini

served with hand-rolled grissini (v, veg, gfo, df)

paired with smoky eggplant hummus, za’atar, and preserved lemon oil (v, veg, gfo, df)

served with aged parmesan and a cherry tomato chutney (veg)

with Heirloom tomatoes and aged balsamic (veg, gf)

dressed with a delicate prawn mayonnaise and fresh watercress, served in a brioche bun

served with chardonnay vinegar, finger lime pearls, and a wedge of lemon (gf, df)

paired with creamy celeriac and finished with truffle oil (gfo, dfo)

accompanied with a rich tomato sugo, topped with pecorino cheese (gfo, dfo)

tossed with basil rocket pesto, green chilli, tomato concasse, and a bright lemon caper finish (df)

roasted sweet garlic sauce, adorned with creamy stracciatella and fresh basil (veg, vo, gfo, dfo)

with herb crumb, bottarga, zucchini ribbons, and fragrant basil (gfo, dfo)

served with warm tartare sauce, golden potato and horseradish rosti, and a wedge of lemon (gf, dfo)

accompanied by velvety parsnip purée and a spinach, asiago, and mushroom spanakopita (gfo, dfo)

with mustard-infused house butter, golden onion rings, and a seasonal leaf salad (gfo, dfo)

tossed in a zesty vinaigrette (vo, veg, gf, dfo)

served with creamy aioli (veg, dfo)

(vo, veg, gf, dfo)

A traditional tiramisu, crafted with layers of espresso-soaked savoiardi and mascarpone cream (veg)

Bright Queensland pineapple with tangy lemon sorbet, finished with fresh berries (vo, veg, df, gf)

Silky chocolate delice paired with house-made hazelnut ice cream (veg)

Creamy vanilla ice cream served with a shot of espresso, house-made biscotti, and a splash of Frangelico (veg, gfo)

A curated selection of Australian and European cheeses, accompanied by crispbread and house-made chutney (veg, gfo)

english breakfast / earl grey / peppermint lemon & ginger / french earl grey / green tea sencha

flat white / latte / cappuccino / long black espresso / hot chocolate / mocha / piccolo

Additional cost

Aperol, prosecco, soda

Limoncello, prosecco, soda

Campari, prosecco, soda

White rum, mint, lime, soda

Gin, Campari, sweet vermouth

Vodka, coffee liqueur, fresh espresso

Chambord, vodka, pineapple

Brut Premier. Reims, France

Brut Reserve. Pierry, France

Brut Rosé. Epernay, France

Vintage, Epernay, France

Riesling. Clare Valley, SA

Chardonnay. Eden Valley, SA

Sauvignon Blanc. Marlborough, NZ

Sauvignon Blanc. Granite Belt, QLD

Sauvignon Blanc Semillon. Hunter Valley, NSW

Semillon Sauvignon Blanc. Granite Belt, QLD

Chardonnay. Rylstone, NSW

Riesling. Eden Valley, SA

Pinot Grigio. Adelaide Hills, SA

Pinot Grigio. Granite Belt, QLD

Cabernet Sauvignon. Clare Valley, SA

Shiraz Blend. Barossa Valley, SA

Cabernet Merlot. Margaret River, WA

Cabernet Sauvignon. Granite Belt, QLD

Cabernet Sauvignon. Barossa, SA

Shiraz. Margaret River, WA

Shiraz Viognier. Granite Belt, QLD

Grenache Shiraz Mourvedre. Granite Belt, QLD

Syrah. McLaren Vale, SA

Merlot. Orange, NSW

Pinot Noir. Yarra Valley, VIC

Tempranillo. Granite Belt, QLD

Pinot Noir. Adelaide Hills, SA

Crémant de Rose. Rylstone, NSW

Chardonnay. Granite Belt, QLD

Prosecco. Veneto, IT

Pinot Noir. Pipers Brook, TAS

Brut Champagne. Epernay, FR

Brut Champagne. Reims, FR

Rosé. Pays d'Oc, FR

Rosé Shiraz. Granite Belt, QLD

Rosé Grenache. Barossa, SA VEGAN

Semillon (375ml Btl). Margaret River, WA

Rack-Dried Semillon (375ml Btl). South Burnett, QLD

Citrus marinated warm olives served with house bread (v, vg, gf)

House-made focaccia, with confit garlic oil & truffle buckwheat dip (v, gfo)

Served on a brioche, with house chutney, prunes & toasted hazelnuts

With yellow endive, caviar pearls & lime aioli (df)

Aged Serrano ham with buffalo mozzarella, vincotto, pickled garden vegetables & sourdough (gfo)

Freshly shucked, served with lemon & a classic mignonette (gf, df)

Australian & European cheeses, accompanied by crispbread & house-made chutney (vg, gfo)

With semi-dried cherry tomatoes, salted ricotta, toasted pine nuts & olive crumb (vo, gfo, dfo)

Paired with tender duck ragout & finished with Comté cheese (gfo, dfo)

Tossed with capers, tomato concassé & lemon zest (dfo, gfo)

Served with potato horseradish rosti, pickled fennel & a warm tartare sauce (gf, dfo)

Served with charred leek, corn, cucumber, wattle seed tzatziki & rich lamb jus (gf, dfo)

With potato gratin, slow-cooked French shallot & red wine jus (gf, dfo)

Rocket leaves & aged parmigiano salad, dressed with a balsamic vinaigrette (vo, gf)

Served with creamy aioli (cg, df)

Tossed with cacio e pepe, & a garlic lemon dressing (vo, df)

Espresso-soaked savoiardi layered with mascarpone butterscotch cream, & chocolate crisps (vg)

Topped with golden brown butter crumb, lemon myrtle & mango sorbet (gfo, vg)

With fresh seasonal toppings (v, gfo)

Creamy vanilla ice cream served with a shot of espresso, house-made biscotti & a splash of Frangelico (vg, gfo)

Focaccia, truffled mushroom dip

Warm olives, mandarin, hand rolled grissini

Shucked oysters (4), lemon

Seared tuna loin, eggplant, harissa, olive crumb

Buffalo burrata, beetroot, radish, nasturtium

Spanner crab potato crostini, finger lime, caviar, lemon myrtle

Selection of cured meats, pickles, chutney, breads

Slow cooked lamb shoulder, pecorino, native cranberries

Moreton bay bug, herb crumb, bottarga

Calamari bolognese, Mooloolaba king prawn, chilli

Spring pea, baby courgette, champagne

Charred lemon, caviar butter sauce, watercress

Duck, parsnip, young corn, mulled cherry

Scotch fillet 240g, served with grilled asparagus, watercress, lemon, red wine jus

Aperol, Prosecco Contarini

served with hand-rolled grissini (v, veg, gfo, df)

paired with smoky eggplant hummus, za’atar, and preserved lemon oil (v, veg, gfo, df)

served with aged parmesan and a cherry tomato chutney (veg)

with Heirloom tomatoes and aged balsamic (veg, gf)

dressed with a delicate prawn mayonnaise and fresh watercress, served in a brioche bun

served with chardonnay vinegar, finger lime pearls, and a wedge of lemon (gf, df)

paired with creamy celeriac and finished with truffle oil (gfo, dfo)

accompanied with a rich tomato sugo, topped with pecorino cheese (gfo, dfo)

tossed with basil rocket pesto, green chilli, tomato concasse, and a bright lemon caper finish (df)

roasted sweet garlic sauce, adorned with creamy stracciatella and fresh basil (veg, vo, gfo, dfo)

with herb crumb, bottarga, zucchini ribbons, and fragrant basil (gfo, dfo)

served with warm tartare sauce, golden potato and horseradish rosti, and a wedge of lemon (gf, dfo)

accompanied by velvety parsnip purée and a spinach, asiago, and mushroom spanakopita (gfo, dfo)

with mustard-infused house butter, golden onion rings, and a seasonal leaf salad (gfo, dfo)

tossed in a zesty vinaigrette (vo, veg, gf, dfo)

served with creamy aioli (veg, dfo)

(vo, veg, gf, dfo)

A traditional tiramisu, crafted with layers of espresso-soaked savoiardi and mascarpone cream (veg)

Bright Queensland pineapple with tangy lemon sorbet, finished with fresh berries (vo, veg, df, gf)

Silky chocolate delice paired with house-made hazelnut ice cream (veg)

Creamy vanilla ice cream served with a shot of espresso, house-made biscotti, and a splash of Frangelico (veg, gfo)

A curated selection of Australian and European cheeses, accompanied by crispbread and house-made chutney (veg, gfo)

english breakfast / earl grey / peppermint lemon & ginger / french earl grey / green tea sencha

flat white / latte / cappuccino / long black espresso / hot chocolate / mocha / piccolo

Additional cost

Aperol, prosecco, soda

Limoncello, prosecco, soda

Campari, prosecco, soda

White rum, mint, lime, soda

Gin, Campari, sweet vermouth

Vodka, coffee liqueur, fresh espresso

Chambord, vodka, pineapple

Brut Premier. Reims, France

Brut Reserve. Pierry, France

Brut Rosé. Epernay, France

Vintage, Epernay, France

Riesling. Clare Valley, SA

Chardonnay. Eden Valley, SA

Sauvignon Blanc. Marlborough, NZ

Sauvignon Blanc. Granite Belt, QLD

Sauvignon Blanc Semillon. Hunter Valley, NSW

Semillon Sauvignon Blanc. Granite Belt, QLD

Chardonnay. Rylstone, NSW

Riesling. Eden Valley, SA

Pinot Grigio. Adelaide Hills, SA

Pinot Grigio. Granite Belt, QLD

Cabernet Sauvignon. Clare Valley, SA

Shiraz Blend. Barossa Valley, SA

Cabernet Merlot. Margaret River, WA

Cabernet Sauvignon. Granite Belt, QLD

Cabernet Sauvignon. Barossa, SA

Shiraz. Margaret River, WA

Shiraz Viognier. Granite Belt, QLD

Grenache Shiraz Mourvedre. Granite Belt, QLD

Syrah. McLaren Vale, SA

Merlot. Orange, NSW

Pinot Noir. Yarra Valley, VIC

Tempranillo. Granite Belt, QLD

Pinot Noir. Adelaide Hills, SA

Crémant de Rose. Rylstone, NSW

Chardonnay. Granite Belt, QLD

Prosecco. Veneto, IT

Pinot Noir. Pipers Brook, TAS

Brut Champagne. Epernay, FR

Brut Champagne. Reims, FR

Rosé. Pays d'Oc, FR

Rosé Shiraz. Granite Belt, QLD

Rosé Grenache. Barossa, SA VEGAN

Semillon (375ml Btl). Margaret River, WA

Rack-Dried Semillon (375ml Btl). South Burnett, QLD

Citrus marinated warm olives served with house bread (v, vg, gf)

House-made focaccia, with confit garlic oil & truffle buckwheat dip (v, gfo)

Served on a brioche, with house chutney, prunes & toasted hazelnuts

With yellow endive, caviar pearls & lime aioli (df)

Aged Serrano ham with buffalo mozzarella, vincotto, pickled garden vegetables & sourdough (gfo)

Freshly shucked, served with lemon & a classic mignonette (gf, df)

Australian & European cheeses, accompanied by crispbread & house-made chutney (vg, gfo)

With semi-dried cherry tomatoes, salted ricotta, toasted pine nuts & olive crumb (vo, gfo, dfo)

Paired with tender duck ragout & finished with Comté cheese (gfo, dfo)

Tossed with capers, tomato concassé & lemon zest (dfo, gfo)

Served with potato horseradish rosti, pickled fennel & a warm tartare sauce (gf, dfo)

Served with charred leek, corn, cucumber, wattle seed tzatziki & rich lamb jus (gf, dfo)

With potato gratin, slow-cooked French shallot & red wine jus (gf, dfo)

Rocket leaves & aged parmigiano salad, dressed with a balsamic vinaigrette (vo, gf)

Served with creamy aioli (cg, df)

Tossed with cacio e pepe, & a garlic lemon dressing (vo, df)

Espresso-soaked savoiardi layered with mascarpone butterscotch cream, & chocolate crisps (vg)

Topped with golden brown butter crumb, lemon myrtle & mango sorbet (gfo, vg)

With fresh seasonal toppings (v, gfo)

Creamy vanilla ice cream served with a shot of espresso, house-made biscotti & a splash of Frangelico (vg, gfo)