Deer Duck Bistro

Deer duck sashimi and tataki

Cashew, asparagus, atlantic plankton

Foie gras, paprika roasted sweet potatoes

Matcha parfait, mango and stone fruit salad

Scampi reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, anchovy, paprika cashew

Flavoured butter

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Blue lentils, pumpkin and seasonal vegetables curry

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Hazelnut ganache, coffee crème anglaise

Green mango, coriander sauce, anchovy, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Scampi reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, anchovy, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Scampi reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, anchovy, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Blue lentils, pumpkin and seasonal vegetables curry

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Hazelnut ganache, coffee crème anglaise

Green mango, coriander sauce, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Pumpkin reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Pumpkin reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, roasted apple

Béchamel sauce, onion velouté

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Hazelnut ganache, coffee crème anglaise

Blue lentils, pumpkin and seasonal vegetables curry

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Scampi reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Blue lentils, pumpkin and seasonal vegetables curry

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Scampi reduction, french style, potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Blue lentils, pumpkin and seasonal vegetables curry

Capsicum coulis three ways, marjoram butter sauce

Tuscan bread

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Hazelnut ganache, coffee crème anglaise

As one of brisbane's best private function spaces, deer duck bistro is the place to host your next event. Ideal for work christmas functions, birthday celebrations, engagement parties, corporate events, and many more, we can cater specifically to your needs. Our expert team can create a food and beverage package to suit your budget and match the style of event you would like to host. Whether your function is for 10 or 40, deer duck bistro has the right ingredients to make your event a huge success! By working with you to determine the most suitable food and entertainment options, taking into account your budget, our team will master all the things that will make your special occasion a successful and memorable one. We look forward to working with you to make your event a truly special one.

A set-up and service fee will apply at $15 per person. Please note when booking restaurant the maximum time of hire in venue for lunch is 11.30am-3pm for dinner is 6-11pm. If you are to go over this period extra charges may occur.

Please note that an agreed minimum spend is applicable. If this amount is not reached on the evening, the outstanding balance will be charged to the client's credit card given on confirmation or taken out of the holding deposit. Private room hire: Duck Room - Duck Room (15-25 Guests); Deer Room (30-35 Guests)

All group bookings are required to place a 20% deposit on their total estimated food revenue. This deposit will be made at the time of reservation placement and will be charged to the credit card details provided during reservation. Please note that no booking is confirmed without a deposit payment. The pre-paid amount will be debited from the final bill on the day of the reservation.

Final payment must be made at the completion of the function. It is the responsibility of the person who confirmed the booking to ensure full payment is made at the conclusion of the function. All prices are given as a guide only and vary according to the number of guests, date of the function and overall catering requirements.

If less than 2 weeks notice of cancellation is given the deposit cannot be refunded. All cancellations must be in writing.

Confirmation of menu and beverage arrangements must be made at least five full working days before your function. Short notice bookings may be accommodated subject to availability of space and to the discre- tion of the restaurant manager. Please note that dietary requirements must be confirmed at least four days prior to the reservation. We are able to cater for any dietary requirements, however prior arrangements must be made and menu variations may incur an additional cost.

Champagne Pierre Gimonnet 1er cru, St Germain, Fleur De Sureau, lemon

Raspberry infused vodka, chambord liquor, lemon juice, simple syrup, sparkling wine

Mezcal, Tequila Silver, Triple Sec, Fleur De Sureau, orange blossom, lime, sea salt, served smoked with nitrogen

Tequila Gold, cointreau, jalapeño syrup, passion fruit, spiced rim

Coconut cream and pineapple infused white rum, rose tea, banana and coconut syrup, pineapple purée, lime

Green mango infused Vodka, clarified buttermilk, Feigling mango liquor, mango syrup, lemon

Pineapple infused Vodka, limoncello liqueur, pineapple juice, simple syrup, lemon, egg white, native river mint

Citrus and Pepperberry infused gin, dry vermouth, olive brine, anchovy essence, basil

Whiskey, house-made orgeat, mulled wine, cardamon infused bitters, ginger, orange

Ron Zacapa 23 solera, Økar Bitter, Fleur De Sureau, pineapple

Four pillars spiced Negroni gin, Dolin Red Vermouth, Campari, orange

Mezcal Ilegal joven, Rosso Di Angera, bitter Campari, orange

Laphroaig 10 Islay single malt Whiskey, Amaro Montenegro, orange, vanilla syrup, served smoked with natural aromas

Diplomatico Rum 12 years old, Amaro Montenegro, dash of orange juice, vanilla syrup, served smoked with natural aromas

Amarula liqueur, Mr. black coffee liqueur, creme de cacao, French earl grey tea, spiced pear syrup

Amaretto, fermented milk, carrot syrup, cardamon, orgeat

Seedlip non-alcoholic Gin, Cranberry juice, Fleur De Sureau, agave syrup, lime, spiced rim, served smoked with smoke bubble

Ink gin, distilled in tumbulgum, NSW. This gin is highly floral and infused with butterfly pea, giving it a distinct blue colour. Served with fever tree mediterranean tonic, rosemary, and cucumber

Malfy gin rosa, an italian gin with a distinct pink colour to go with its strong grapefruit aroma and flavour. Served with pink fever tree aromatic tonic, grapefruit and thyme

Forty spotted tasmanian bush honey gin, a strong but smooth gin, with herb notes and a honey aftertaste. Made with local tasmanian botanicals. Served with long rays australian tonic, bee pollen and native bush herbs

Gin mare mediterranean gin, distilled in spain with a unique savoury finish from infused olives and an assortment of herbs. Served with fever tree mediterranean tonic, fresh basil, and white peppercorns

Ricotta, porcini mushroom, tarragon

Lemony potato purée, bisque, kale, yuzu gel

Sage butter, truffle jus, celeriac purée

Confit tomato, rocket, fried polenta, asparagus, port reduction

Rum, banana, licorice

Deer duck sashimi and tataki

Cashew, asparagus, atlantic plankton

Foie gras, paprika roasted sweet potatoes

Matcha parfait, mango and stone fruit salad

Scampi reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, anchovy, paprika cashew

Flavoured butter

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Blue lentils, pumpkin and seasonal vegetables curry

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Hazelnut ganache, coffee crème anglaise

Green mango, coriander sauce, anchovy, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Scampi reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, anchovy, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Scampi reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, anchovy, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Blue lentils, pumpkin and seasonal vegetables curry

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Hazelnut ganache, coffee crème anglaise

Green mango, coriander sauce, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Pumpkin reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Pumpkin reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Green mango, coriander sauce, paprika cashew

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, roasted apple

Béchamel sauce, onion velouté

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Hazelnut ganache, coffee crème anglaise

Blue lentils, pumpkin and seasonal vegetables curry

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Scampi reduction, french style potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Blue lentils, pumpkin and seasonal vegetables curry

Capsicum coulis three ways, marjoram butter sauce

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Scampi reduction, french style, potato pureé, citrus gel

Fermented papaya, red witlof, lemongrass vinaigrette

Blue lentils, pumpkin and seasonal vegetables curry

Capsicum coulis three ways, marjoram butter sauce

Tuscan bread

Sweet pea espuma, braised vegetable emulsion, roasted apple

Lime meringue, native desert lime, mandarin gel, thyme shortbread

Hazelnut ganache, coffee crème anglaise

As one of brisbane's best private function spaces, deer duck bistro is the place to host your next event. Ideal for work christmas functions, birthday celebrations, engagement parties, corporate events, and many more, we can cater specifically to your needs. Our expert team can create a food and beverage package to suit your budget and match the style of event you would like to host. Whether your function is for 10 or 40, deer duck bistro has the right ingredients to make your event a huge success! By working with you to determine the most suitable food and entertainment options, taking into account your budget, our team will master all the things that will make your special occasion a successful and memorable one. We look forward to working with you to make your event a truly special one.

A set-up and service fee will apply at $15 per person. Please note when booking restaurant the maximum time of hire in venue for lunch is 11.30am-3pm for dinner is 6-11pm. If you are to go over this period extra charges may occur.

Please note that an agreed minimum spend is applicable. If this amount is not reached on the evening, the outstanding balance will be charged to the client's credit card given on confirmation or taken out of the holding deposit. Private room hire: Duck Room - Duck Room (15-25 Guests); Deer Room (30-35 Guests)

All group bookings are required to place a 20% deposit on their total estimated food revenue. This deposit will be made at the time of reservation placement and will be charged to the credit card details provided during reservation. Please note that no booking is confirmed without a deposit payment. The pre-paid amount will be debited from the final bill on the day of the reservation.

Final payment must be made at the completion of the function. It is the responsibility of the person who confirmed the booking to ensure full payment is made at the conclusion of the function. All prices are given as a guide only and vary according to the number of guests, date of the function and overall catering requirements.

If less than 2 weeks notice of cancellation is given the deposit cannot be refunded. All cancellations must be in writing.

Confirmation of menu and beverage arrangements must be made at least five full working days before your function. Short notice bookings may be accommodated subject to availability of space and to the discre- tion of the restaurant manager. Please note that dietary requirements must be confirmed at least four days prior to the reservation. We are able to cater for any dietary requirements, however prior arrangements must be made and menu variations may incur an additional cost.

Champagne Pierre Gimonnet 1er cru, St Germain, Fleur De Sureau, lemon

Raspberry infused vodka, chambord liquor, lemon juice, simple syrup, sparkling wine

Mezcal, Tequila Silver, Triple Sec, Fleur De Sureau, orange blossom, lime, sea salt, served smoked with nitrogen

Tequila Gold, cointreau, jalapeño syrup, passion fruit, spiced rim

Coconut cream and pineapple infused white rum, rose tea, banana and coconut syrup, pineapple purée, lime

Green mango infused Vodka, clarified buttermilk, Feigling mango liquor, mango syrup, lemon

Pineapple infused Vodka, limoncello liqueur, pineapple juice, simple syrup, lemon, egg white, native river mint

Citrus and Pepperberry infused gin, dry vermouth, olive brine, anchovy essence, basil

Whiskey, house-made orgeat, mulled wine, cardamon infused bitters, ginger, orange

Ron Zacapa 23 solera, Økar Bitter, Fleur De Sureau, pineapple

Four pillars spiced Negroni gin, Dolin Red Vermouth, Campari, orange

Mezcal Ilegal joven, Rosso Di Angera, bitter Campari, orange

Laphroaig 10 Islay single malt Whiskey, Amaro Montenegro, orange, vanilla syrup, served smoked with natural aromas

Diplomatico Rum 12 years old, Amaro Montenegro, dash of orange juice, vanilla syrup, served smoked with natural aromas

Amarula liqueur, Mr. black coffee liqueur, creme de cacao, French earl grey tea, spiced pear syrup

Amaretto, fermented milk, carrot syrup, cardamon, orgeat

Seedlip non-alcoholic Gin, Cranberry juice, Fleur De Sureau, agave syrup, lime, spiced rim, served smoked with smoke bubble

Ink gin, distilled in tumbulgum, NSW. This gin is highly floral and infused with butterfly pea, giving it a distinct blue colour. Served with fever tree mediterranean tonic, rosemary, and cucumber

Malfy gin rosa, an italian gin with a distinct pink colour to go with its strong grapefruit aroma and flavour. Served with pink fever tree aromatic tonic, grapefruit and thyme

Forty spotted tasmanian bush honey gin, a strong but smooth gin, with herb notes and a honey aftertaste. Made with local tasmanian botanicals. Served with long rays australian tonic, bee pollen and native bush herbs

Gin mare mediterranean gin, distilled in spain with a unique savoury finish from infused olives and an assortment of herbs. Served with fever tree mediterranean tonic, fresh basil, and white peppercorns

Creamed Tuscan Kale, Sicilian Olives, Capers

Chestnut Purée, Parsnip Chips, Rosemary Sweet and Sour Sauce

Marinated Red Cabbage, Beef Jus with Raisin

Asian Spices, Sweet Potato, Marinated Zucchini, Ethiopian Shiro

Orange Reduction, Silverbeet, Carrot

Macadamia-Honey Espuma, Crumble, Bee Pollen

Hazelnut Brownie, Mandarin Gel

Creamed Tuscan Kale, Sicilian Olives, Capers

Chestnut Purée, Parsnip Chips, Rosemary Sweet and Sour Sauce

Marinated Red Cabbage, Beef Jus with Raisin

Asian Spices, Sweet Potato, Marinated Zucchini, Ethiopian Shiro

Brown Lentils, Nduja, Pimento Croûtons, Shaved Manchego

Marinated Red Cabbage, Beef Jus with Raisin

Asian Spices, Sweet Potato, Marinated Zucchini, Ethiopian Shiro

Macadamia-Honey Espuma, Crumble, Bee Pollen

Brown Lentils, Yoghurt, Pimento Croûtons, Shaved Manchego

Filled with Ricotta, Marinated Red Cabbage, Vegetable Jus

Asian Spices, Sweet Potato, Marinated Zucchini, Ethiopian Shiro

Macadamia-Honey Espuma, Crumble, Bee Pollen

Champagne Pierre Gimonnet 1er cru, Pisco, Angostura bitter, Sugar Cube

Vodka, crème de cassis liquor, bergamot, sparkling wine

Gin Rosa, salted grapefruit tonic, grapefruit, thyme.

Yuzu Gin, Choya, yuzu liqueur, yuzu soda

Mezcal, Tequila Silver, Triple Sec, Elderflower, jalapeño syrup, passion fruit, lime, smoked chilli sea salt

Coconut cream and pineapple infused white rum, rose tea, coconut syrup, pineapple juice, lime

Tequila Silver, Limoncello, fresh lime juice, agave nectar, native salt rim

Thyme and Goats-cheese infused Gin, peach schnapps, cranberry juice, elderflower, citrus, spiced rim, served smoked with smoke bubble

Etsu Japanese handcrafted Gin, Saké, Umeshu, Yuzu, Agave, Orange

Hibiscus infused French Vodka, carbonated ginger syrup, fresh lime juice, egg white

Diplomatico Reserva Rum, Campari, Pineapple Juice, CitrusCinnamon Syrup, egg white

Woodford reserve bourbon whiskey, Chambord, fresh lemon juice, elderflower, angostura bitters

Malfy Gin Rosa, Campari, Aperol, Red Vermouth, Red Wine Syrup

Four pillars spiced Negroni gin, Dolin Red Vermouth, Campari, orange

Laphroaig 10 Islay single malt Whiskey, Amaro Montenegro, orange, vanilla syrup served smoked with natural aromas *

Absolut Vodka, Frangelico, Wattle seed liqueur, Licor 43, Mr Black Coffee Liqueur, Cold Brew Coffee