Lyrebird Restaurant
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14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
QPAC 精緻的劇前用餐
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菜單
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
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)
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