Evening À la carte
Entrée
- Oysters natural 43 / 76
- Oysters Kilpatrick 49 / 86
- Sonoma sourdough, cultured butter 6pp
- House made venison, cranberry & pistachio terrine, cornichons, croutons 28
- The Cottage chicken parfait, beetroot relish, croutons 28
- Gin cured ocean trout, tzatziki, salmon pearls 31
- Duck spring roll, hoi sin, sweet chilli & shallots 31
- Tempura Mooloolaba King prawns, miso, wakame & shiso 33
Main
- Pan roasted venison loin, artichoke puree, carrots & red wine sauce 48
- Pan roasted Kingfish, pine mushrooms, pippies & saffron veloute 49
- Pan roasted lamb rack, crisp polenta & olive tapanade 55
- Char-grilled 200gm eye fillet, potato rosti 62
- Dry aged char-grilled 400g sirloin on the bone 60
- Dry aged char-grilled ribeye (ask for todays weights
- Pecan smoked, 12 hour slow cooked lamb shoulder (serves 2-3) 125
- Chateaubriand (serves 2-3) 148
Sides
- Hand cut chips 12
- Roquette, pear & parmesan salad 14
- Quinoa & kale slaw, caramelised pecan salad 14
- The Cottage mash 14
- Sauté mushrooms, garlic & butter 14
- Char grilled asparagus, pangritata 15
Dessert
- Pavlova, fresh cream, fresh seasonal fruit 17
- Vanilla pannacotta, rose water rhubarb & biscotti 18
- 'Weiss bar' bonmb (mango & coconut) 23
- Affogato al Caffe 22
- EXAMPLE MENU ONLY, SUBJECT TO CHANGE
