Season Restaurant (Menu)

Small plates & Entrees

Chargrilled artesian bread, lemon myrtle butter (V, GFA)

Pastel de carne, chimichurri

Karaage organic chicken, kimchi aioli, pickled radish (GF)

Pickled Pig Jinja beer battered cauliflower, salsa verde (V)

Heritage tomato salad, basil, fetta, nasturtium, mint & cultured buttermilk (V, GF)

Master stock braised pork belly, xo sauce, squid cracker, yuzu (GF)

Queensland scallop ceviche, fermented green chilli, avocado, finger lime, cucumber (GF, DF)

Eye fillet tataki, smoked onion ponzu, wasabi, crispy garlic (GF, DF)

Tempura battered local king prawns, black fermented garlic, preserved lemon puree, crumbled roasted garlic (GF)

Seasonal mezze plate

Mains

Stone & wood beer battered Market Fish, rustic chips, tartare, lemon

Grilled cauliflower steak, asparagus puree, truffle oil (V, GF)

Basil pappardelle, heirloom tomatoes, smoked ricotta & tomato oil (V)

Tarragon roasted organic chicken, bacon, mushroom, asparagus & chicken gravy (GF)

Market Fish, coconut crustacean mulligatawny, wombok & crispy curry leaf (GF)

Spiced NSW lamb loin, braised neck tagine, carrot, pickled date, pomegranate & rose jus (GF)

From The Grill

Sous Vide half lamb rack, confit baby beetroot, wilted spinach, ricotta croquette, Witches falls merlot reduction

200g Northern rivers tenderloin, smoked campfire potatoes, salsa verde, pickled onions, jus

350g Dry aged northern rivers rib eye, smoked campfire potatoes, salsa verde, pickled onions, jus

Smoked campfire potatoes, porcini, parsley (V, GF)

Dessert

Cudgen banana banoffee pie, hazelnut dulce de leche (GF)

Raspberry & rosewater pannacotta, basil & white chocolate (GF)

Seasonal sorbet selection (V, GF, DF)

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