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.

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