Our 500metre² restaurant, catering for over 300 people has a relaxed family-friendly atmosphere, showcasing the stunning riverside location at The Wharf Mooloolaba.
This makes it the perfect location for your next function – large or small.
Canapé Menu
Small – Medium Canapés
MINIMUM ORDER OF 20 PIECES PER CANAPE
Goats Cheese Tart
savoury baked goat’s cheese with onion jam
Parmesan Shortbread
with whipped crème fraiche
Korean Fried Chicken Betel Leaf
served with miso mayo and kim chi
Wood fired Chicken Skewers
with yuzu mayo and black sesame powder
Pulled Pork Spring Rolls (1per serve)
with quandong and davidson plum sauce
Baked Tasmanian Scallops (1 per serve)
with horseradish butter
Crumbed and Stuffed Olives (3 per serve)
Green olives filled with cream cheese
Larger Canapés
MINIMUM ORDER OF 10 PIECES PER CANAPE
Chilled Mooloolaba Prawn Po Boy
served with cocktail sauce, crisp baby cos and cucumber
Beef Brisket Empanada
smoked beef brisket wrapped in pastry and served with paprika mayo
Petite Seared Wagyu Sandwiches
with truffle mayonnaise, watercress and onion relish
Fraser Isle Spanner Crab Tostada
served with avocado mousse and orange salsa
Soft Shell Crab Bao
served with chilli pickled cucumber and roasted chilli aioli
Wild Mushroom Quesadilla
pickled zucchini flower, goat’s cheese and almond
Barboca Lamb Cutlet
with ancho chilli glaze and salsa verde
Smoked Beetroot Tarts
served on puff pastry with onion jam and goat’s cheese
Set-Menu Dining
Choose two or three-course meals from the two menus below.
SET MENU ONE
2 course $45
3 course $60
Choice of Entrées:
Shitake and Spring Onion Skewers (vg, gf)
with organic miso and cashew cream
Southern Fried Chicken Tenders
with herb salt and apple butter sauce
Szchewan Pepper Calamari (df)
with sticky vinegar, fried herbs and lime
Choice of Mains:
Pan Roasted Barramundi (gf)
with pea purée, confit fennel, baked ricotta, citrus salad and desert lime
Potato & Smoked Ricotta Gnocchi (v)
with maple roasted pumpkin, walnuts, gorgonzola cream, spinach and candied shallots
Borrowdale Pulled Pork
cooked low and slow for several hours and served with southern corn bread, herb butter, creamy slaw and house-made suaces
Add Dessert
To create a 3-course menu:
Add the below dessert choices to your menu for an additional charge.
Deep Dish Chocolate Chip Cookie
freshly baked, gooey cookie, with dulche de leche and chocolate ice cream
Apple & Stone Fruit Crumble
with hum honey and thyme ice cream
Cheese
Chef’s selection of local or imported cheese
served with fruit bread, lavoche crackers, quince paste and fruits
SET MENU TWO
2 course $55
3 course $70
Choice of Entrées:
Seared Hokkiado Scallops (gf)
with cauliflower and vanilla purée, crispy chicken skin, roasted pear and daikon
Salt-Baked Heritage Beetroots (v, gf)
with whipped goat’s cheese, saffron honey, tarragon and walnuts
Braised Beef Cheek Pithivier
with cavolo nero, broad beans, wild mushrooms and parmesan cream
Choice of Mains:
Potato & Smoked Ricotta Gnocchi (v)
with maple roasted pumpkin, walnuts, gorgonzola cream, spinach and candied shallots
Slow Cooked Borrowdale Pork Belly (gf)
with Dutch carrots, persimmon, celeriac puree, macadamia, swiss chard and apple infused jus
Pan-Roasted Barramundi (gf)
with pea puree, confit fennel, baked ricotta, citrus salad and desert lime
Rangers Valley Wagyu Brisket
cooked low and slow for several hours and served with southern corn bread, herb butter, creamy slaw and house-made sauces
Add Dessert
To create a 3-course menu: Add the below dessert choices to your menu for an additional charge.
Deep Dish Chocolate Chip Cookie
freshly baked, gooey cookie, with dulche de leche and chocolate ice cream
Apple & Stone Fruit Crumble
with hum honey and thyme ice cream
Cheese
Chef’s selection of local or imported cheese
served with fruit bread, lavoche crackers, quince paste and fruits
‘Private Dining Room’ 
‘Dining Room’ 
‘Class Room’ 
‘River Bar’ 
‘River Bar’ 
‘River Bar” 
‘Main Bar’