2 Courses $90 | 3 Courses $105
Entrees
Half Dozen Natural Oysters
w champagne + shallot mignonette
Calamari
w. Jalapeno, Sorrel + Lemon Mayonnaise
Byron Bay Burrata
Figs, Truffle Honey, Truffle + Olive Oil
Bang Bang Duck
w. Shimeji, Cucumber, Garlic Shoots, Chilli Shredded Salad + Bang Bang Dressing
Hervey Bay ½ Shell Scallops
w/ Morcilla, Roast Tomato + Chicory
Wagyu Bresaola
w/ Watercress, English Cheddar + Steve's Pickle
Mains
Sanchoku Wagyu / Central Queensland / Tajima, Michifuku 350 Days Grain Fed / 36 Months of Age
F1 Wagyu Striploin MB 5+ 250 grams
Jacks Creek Black Angus / Liverpool Plains, NSW / Gluten Free 150 Days / 36-42 Months of Age
Rib / Scotch Fillet MB 3+ 300 grams
Moo Moo Selected / Southern Darling Downs / Yarranbrook Feedlot Pasture Raised + Grain Finished / 18–24 Months of Age
Tenderloin 200 grams
Rangers Valley WX / Glenn Innes, Nsw / Rangers Valley Feedlot / Grain Fed 360 Days
F1 Wagyu Rostbiff MB 6+ 300 grams
Signature Black Angus / Western Darling Downs, Qld / Stranbroke Feedlot Grainfed 120 Days / 32 Months of Age
Short Rib + Moo Moo Chinese BBQ Sauce 550 grams
Organic Valencia Pork Belly
w Quince, Chicory + Lentils
½ Free Range Chicken Scaloppine
w Café De Paris Butter, Fresh Peas + Pancetta
Risotto of Carnaroli
Black Truffle, Stracciatella, 24 mth Reggiano
Sides to Share
Leaf Salad
w. Buffalo Ricotta, Pear, Pecan+ Vincotto
Wagyu Fat Fried Nicola Potatoes
w. Thyme + Rosemary
Desserts
Selection of Australian + International Cheese
waiter to advise
Basque d'Affinos Cheese Cake + Graham Cracker, Strawberry Sorbet
Vanilla Crème Brulee
Mille Feuille of Chestnut, Chocolate & Salted Caramel
