Our menu offers very Noosa friendly fare. Ever changing, and always fresh

Starters - 21-25

Sample menu

Tataki of wagyu beef, spring onion, coriander, enoki mushrooms, sesame seed, ponzu dressing

Mooloolaba King prawns, sauce verde, smoked tomato croquette, crushed pea and mint salad

Hervey Bay scallops, truffle aioli, potato, crispy black pudding , chervil

Rannoch farm quail, creme fraiche risotto, wild mushrooms, roast baby beets, px sherry jus

Fresh fig, hazelnut, vincotto, goats curd, poached pears, witlof

Jason's Spanner Crab, shaved fennel, kalamata olives, crispy pork belly, tomato, capers, parsley, saffron dressing

Mains - 29-39

Pot aux feu of Moreton Bay bugs, prawns, barramundi, king fish, crab, fresh herbs, root vegetables, tomato

Petuna ocean trout, green asparagus, smoked salmon fritters, slow cooked egg, baby spinach, citrus butter sauce

Roast spatchcock with mushroom and speck pie, pea puree, roast vegetables, bordelaise jus

Seared loin of venison, wild mushrooms, speck , potato foam, fruit mince, jus

Wagyu rump ( score 7) shallot tart tartin, baby carrots, croquette potato, veal jus

Ricotta and rocket rotolo, smoked tomato, parmesan, truffle oil

River Cottage Childrens menu

(serving sizes suit children 10 and under)

 Spaghetti & meatballs with tomato sauce     
 Kids steak, chips and salad              
 kids hamburger, chips and salad 
 Fish & chips                                                      

in addition children can choose half size portions
of most main course menu items

Degustation

5 course degustation menu - $85.00 per person or $115 per person with matching wines

Sashimi of yellow fin tuna, Hiramasa kingfish, soy shallot and truffle dressing, fine herbs

(10 Ad Hoc Hen & Chicken Chardonnay, WA)

Pan roasted Petuna Ocean trout, Cloudy Bay clams, potato, speck, root vegetables, saffron nage

(09 The Furst riesling, Alsace, France)

Loin of lamb, zucchini flower, sauteed potato, speck, shallots & muscat jus

(09 Woodstock ' Pilots View' Shiraz, McLaren SA)

Brie de Nangis, France

(Dandelion Vineyards, PX Sherry, Barossa Valley, SA)

Mango & Vanilla Parfait, coconut, almond tuille

(11 TBR Duffy Moscato, Tasmania)

New early diner menu. Available Monday - Saturday for bookings 5.30 - 6.30pm

Early dinner menu 5.30 – 6.30 ( tables must be seated and ordered by 6.30, but you do not have to be out by 6.30)

Sample menu ( dishes change on a regular basis)

 Starters

Tataki of wagyu beef, spring onion, coriander, enoki mushrooms, sesame seed, ponzu dressing

or

Fresh fig, hazelnut, vincotto, goats curd, poached pears, witlof

Mains

Petuna ocean trout, green asparagus, smoked salmon fritters, slow cooked egg, baby spinach, citrus butter sauce

or

Roast spatchcock, mushroom and speck pie, pea puree, roast vegetables, bordelaise jus

Desserts

Chocolate nemesis, cumquat ice cream, toasted cherry marshmallow

or

Rhubarb souffle, ginger bread crunch, apple sorbet

Sides - 8-10

Swiss brown mushrooms, garlic, thyme

Duck fat roast potatos

Snow peas, sugar snaps, sea salt, lemon

Garden leaf salad, raspeberry dressing

Bread - complimentary

we make our own here......red onion, granary and white bread

Desserts - 11-15

Roasted Peach, raspberry sorbet, vanilla foam, mint sherbet, brown sugar almonds

Lemoncillo souffle, vanilla ice cream, summer berries

Chocolate tasting plate

Sable of poached strawberry, candied pistachio, honeycomb, meringue crumbs

Affogato ( with or without alcohol)

Childrens serve of ice cream with or without smarties

Childrens spide ( ice cream with coke or lemonade a dash of grenadine)

Cheese - 1 for 12, 2 for 17, 3 for 24, 4 for 30

Cheeses - Served with muscatels, quince paste, water crackers and walnut bread

Fourme D'ambert, France. Creamy cheese with a delicate fruity flavour

Pont L'eveque, France. Washed rind cows milk cheese from Normandy. Warm and buttery

Maffra cheddar, Australia.

Touree de l'aubier, France. Creamy washed rind cheese