Functions

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