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.
Canape Menu
Small – Medium Canapés
Goats Cheese Tart
Savoury Baked Goats 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 Canapes
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 chili pickled cucumber and roasted chili aioli
Wild Mushroom Quesadilla
Pickled zucchini flower, goats cheese and almond
Barboca Lamb Cutlet
with ancho chilli glaze and salsa verde
Smoked Beetroot Tarts
served on puff pastry with onion jam and goats cheese
Set-Menu Dining
Choose two or three-course meals from the two menus below.
SET MENU ONE
Choice of entrées:
Shitake and Spring Onion Skewers (vg,gf)
with organic Miso and cashew cream
Smoked Pulled Pork Spring Rolls
with spiced Davidson plum and quandong sauce
Szchewan Pepper Calamari (df)
with Sticky vinegar, fried herbs and lime
Choice of Mains:
Pan Roasted Barramundi (gf)
with roasted cauliflower, sweet potato fondant, rainbow chard, coal-roasted beetroot and lemon myrtle sauce
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 charred corn, 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.
Smoked Macallan Whiskey and Chocolate Tart
Macadamia Crumble, roasted figs and hazelnut ice cream
Apple Tarte Tatin
with rosemary caramel and vanilla bean ice cream
Cheese
selection of local or imported cheese
served with fruit bread, lavoche crackers, quince paste and fruits
SET MENU TWO
Choice of entrées:
Seared Hokkiado Scallops (gf)
with cauliflower and vanilla puree, crispy chicken skin, roasted pear and daikon
Duck Liver Parfait
with flatbread, house pickles, and spiced orange relish
Beetroot Tartare
with saffron labne, soused onions and rye breads
Crispy fried Pork Belly (df)
Aromatic mandarine glaze
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
Hoja Santa wrapped Ora King Salmon
with sweet potato puree, sweet corn succotash and pipian verde
Rangers Valley Wagyu Brisket
Cooked low and slow for several hours and served with charred corn, 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.
Smoked Macallan Whiskey and Chocolate Tart
Macadamia Crumble, roasted figs and hazelnut ice cream
Apple Tarte Tatin
with rosemary caramel and vanilla bean ice cream
Cheese
selection of local or imported cheese
served with fruit bread, lavoche crackers, quince paste and fruits