Holly & Hunter

29 May

Betel leaf with hot smoked kingfish, pomelo and coconut salad (gf)

Baked Hervey Bay scallops, black garlic and parsley butter (gf)

Pumpkin, burnt butter and sage arancini with aioli

Seaweed and tofu beignet with soy, sesame and lime dipping sauce (gf/v

Szechuan pork dumplings with black vinegar dressing (served on ceramic spoon)

Silken tofu, szechuan, and ginger (gf) (served on ceramic spoon)

Chicken Ballotine stuffed with herbed feta on spring green puree, baby spring vegetables (gf)

Seared scallops wrapped in speck with cauliflower puree, caper and raisin vinaigrette (gf)

Roasted blue eye cod, saffron mash, verjuice beurre blanc (gf)

Roasted beef fillet with pressed potato, charred leek and horseradish butter (gf)

Crispy herb crushed potatoes with confit garlic (gf)

Mixed green salad with horseradish dressing (gf)

Broccolini with citrus oil (gf)

Sweet and sour baby tomatoes, goats cheese mousseline, basil and dried olive (gf)

A selection of sweet treats

Mini Cheese Burgers

Chicken Schnitzel Slider

Photography by JAMES DAY

Camilla & Rich