Restaurant Function Menu   

 

2 course $45 

3 course $55 

Degustation Banquet $65

5 Share Plates $25 

To Start - select 5 dishes from our share plate menu 

Gilda - “Spanish lollipop” banana chilli (mild) and Spanish white anchovy encasing a blonde olive (gf)

Piquilla Pimentos stuffed with slow braised beef cooked in Spanish sherry and smoked paprika  (gf)

Imported smallgoods a selection of our divine imported smallgoods – jamón de serrano, Spanish chorizo, Bresaola

Braised octopus marinated and char grilled with crispy chat potatoes (gf) 

Seafood hotpot - selection of local prawns, mussels, reef fish and calamari steamed with lemon, pernod and garlic served with hot chips and aioli  (gf optional) 

Chicken brochettes char grilled brochettes of marinated chicken (gf) 

Vanilla vodka cured salmon with pickled cucumber salad and toasts (gf optional) 

Croquettas filled with jamón (Spanish prosciutto) and manchego (cheese)  

Zucchini flowers stuffed with saffron and goats cheese risotto served with dill aioli  

Tortilla traditional Spanish confit onion and potato with roasted tomato sauce  

Duck rillettes shredded confit duck infused with cognac and spices, chicken liver pâté pot and cornichons served with toasts 

Quail charcoal grilled pieces marinated in nectarine and finished with a pomegranate sauce (gf)

Calamari strips crisp fried served with lemon wedges and tartare sauce (gf) 

Olives house marinated and served warm with Capelli made grissini (gf) 

Baby squid tubes stuffed with Chorizo and baked (gf) 

Eggplant crispy fritters with chilli, mint and lemon infused labneh  

Spiced almonds (gf) 

Mushrooms marinated and pan fried (gf)

Hervey Bay Scallops grilled and finished with house grown herb and garlic salsa  (gf)

Up to 20 people - Choice of 4 mains

20 people and over - Select 2 dishes for alternate drop 
(full choice if you want to pre order each main)

Braised lamb ravioli served in a light lamb, lemon and caper sauce  

Sobrasada Chicken stuffed with pork and paprika paste and served with sautéed zucchini,

tortilla and saffron cream sauce

Osso Bucco, slow braised with thyme, shiraz and tomatoes served with potato puree,

steamed greens and gremolata (gf)

Kilkivan Organic Confit Duck Maryland twice cooked and served on pye lentils and finished with

coverture chocolate infused jus (gf) 

Loligo baby squid tubes stuffed with chorizo on a salad of rocket, pistachio and fresh herbs (gf) 

Vanilla vodka cured salmon served on a tart of braised leek, tarragon and gruyere finished with a micro

 herb and caper salad  

Prawn ravioli with local reef fish drizzled with lemon buerre blanc and micro herb salad 

Nolan’s Private selection Eye Fillet 250gm served with roast cherry tomato, piquillo pimentos, steamed greens

and Capelli red wine jus finished with cafe De Paris butter  (gf)

Crisp skinned pork belly served with cauliflower creme, spinach, celeriac remoulade, toasted almond and jus (gf) 

Zucchini flowers stuffed with saffron and goats cheese risotto served on a watercress, hazelnut and fennel salad  

Pistachio and Mandarin steamed pudding with a marmalade honey glaze and finished with mascarpone

Warm Frangipane Tart with poached nashi and verjuice syrup

Bitter sweet chocolate terrine with espresso cream and candied orange dust and hazelnut praline

Crispy baklava cigar with vanilla bean ice cream and orange syrup

Chocolate Coffee Brulee with biscotti and vanilla bean icecream

Selection of local handmade chocolates

All meals are subject to availability.

gf – Gluten Free