Personal Chef Menu
Entree
Braised Octopus - marinated and char grilled with crispy chat potatoes
Duck Rillettes - shredded confit duck infused with cognac and spices, chicken liver pâté pot and cornichons served with toasts
Chicken Brochettes - char grilled brochettes of marinated chicken (gf)
Pork Belly - twice cooked Spanish style crispy pork belly on cauliflower puree (gf)
Hervey Bay Scallops - grilled and finished with home grown herbs and garlic salsa (gf)
Mains
Kilkivan Organic Duck Served with Capelli coleslaw with imported white figs marinated in pedro ximinez and a drizzle of 69% Bolivian chocolate infused jus (gf)
Crisp quinoa crumbed chicken breast filled with walnut and fetta atop green bean and sesame seed salad with mango salsa and pomegranate molasses(gf)
Veal Involtini stuffed and rolled with buffalo mozzarella and fresh basil served with roasted Mediterranean vegetable crush and Smokey eggplant jus (gf)
Warm cauliflower, chickpea and beetroot salad, chickpeas, fennel seeds, cauliflower florets and Capelli sourdough (gf optional)
Nolan’s Private Selection Rib Eye 300gm served with roasted cherry tomato, steamed greens, roasted chat potato and Capelli red wine jus finished with café de Paris butter (gf)
Prawn Ravioli with local Mooloolaba prawns, topped with crispy skin fillet of fish drizzled with lemon buerre blanc and a micro herb salad
Desserts
Mocha Brulee with vanilla bean ice-cream and almond biscotti (gf optional)
Nectarine and frangipane flan with verjuice glaze and mascarpone
Baked chocolate pudding with ginger poached pears, espresso cream and macadamia praline
Traditional house made churros with chocolate dipping sauce
Extras
Selection of cheese with crisp bread and condiments
9 per 100gm
Also available is our fabulous range of
Gourmet BBQ's
Salads
Banquets and Buffets
Platters
Canapes or book a night in our Gympie restaurant.
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