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  • A LA CARTE BREADS

    • CHEESY GARLIC BREAD
      8
    • GARLIC BREAD
      8
    • HERB BREAD
      8
  • SMALL PLATES

    • BAKED JERVIS BAY SCALLOPS I GF
      On Leek puree, baked with 3 Cheeses
      20
    • PAIR WITH OUR WIRRA WIRRA CHARDONAY
      8
    • MALAYSIAN CHICKEN SATE
      With BBQ Pineapple, Pickled Watermelon, Coriander
      16
    • PAIR WITH OUR OPAWA SAUVIGNON BLANC
      9
    • PACIFIC OYSTERS NATURAL I DF
      Nuoc Cham dressing on side
      3.8
    • PACIFIC OYSTERS KILPATRICK I DF
      Diced bacon with our house made sauce
      3.8
  • MEDIUM PLATES

    • FRIED SESAME KING PRAWNS
      Four large King Prawns on Thai Mango dressing, served with a petit salad
      26
    • RICE FLOUR FRIED CALAMARI I DF
      With Lemon Myrtle and Chili Jam, served on a petit salad
      27
    • PAIR WITH OUR CAPE TO CAPE SEM. SAV
      8
    • STICKY MISO CARAMEL PORK RIBS I DF
      With Asian Slaw
      28
    • PAIR WITH OUR RUNNING WITH BULLS TEMPRANILLO
      9
    • ROASTED MUSHROOM SALAD I DF V
      Cherry Tomatoes, Cucumber, Roasted Capsicum, Roasted Macadamia Nuts and Thai Dressing
      17
    • PAIR WITH OUR YALUMBA PINOT GRIGIO
      9
  • LARGER PLATES

    • RED CURRY OF MASTER DUCK LEG I DF
      With Lychees and Coconut Rice
      36
    • PAIR WITH OUR PALLISER PINOT NOIR
      13
    • TERIYAKI GLAZED EGGPLANT I V
      On Rocket, Daikon Radish, Dragon Fruit, Toasted Pumpkin seed, Cucumber Salad
      29
    • PAIR WITH OUR OPAWA ROSE
      9
    • BUNDABERG SEAFOOD SPAGHETTI I DF
      Locally caught seafood with Napoli, Chili, Basil
      37
    • BBQ JAPANESE LAMB CUTLETS I DF
      With Rocket, Figs, Nashi Pear and Pickled Watermelon salad
      38
    • PAIR WITH OUR SISTERS RUN CABERNET SAUVIGNON
      9
    • YELLOW CURRY OF LOCAL REEF FISH I DF
      GRILLED LOCAL REEF FISH I DF

      With Sweet Potato and Broccolini
      37
  • CHAR GRILL STEAKS

    • SERVED WITH STEAMED BUTTERED GREEN VEG AND HAND CUT FRIES YOUR CHOICE OF SAUCE
      Sauces all GF Red Wine Jus / Garlic Cream / Mushroom / Pepper
    • SAUTÉED SWISS BROWNS MUSHROOMS & SPINACH
      37
    • PAIR WITH OUR SISTERS RUN CABERNET SAUVIGNON
      9
    • EYE FILLET 25oG
      39
    • PAIR WITH OUR YALUMBA SHIRAZ
      10
    • CHICKEN BREAST FILLED WITH BRIE
      34
    • PAIR WITH OUR WIRRA WIRRA CHARDONAY
      8
    • 3 PRAWN TOPPERS FIRED IN GARLIC CREAM
      9
  • SIDES

    • PAN FRIED BRUSSEL SPROUTS + BACON + GARLIC & BUTTER
      8 EACH OR 3 FOR 19
    • SAUTEED SWISS BROWNS MUSHROOMS & SPINACH
      8 EACH OR 3 FOR 19
    • FRIED HAND CUT POTATOES
      8 EACH OR 3 FOR 19
    • LOCALLY SOURCED SEASONAL STEAMED & BUTTERED VEGETABLES
      8 EACH OR 3 FOR 19
    • FRENCH FRIES
      8 EACH OR 3 FOR 19
    • GARDEN SALAD
      8 EACH OR 3 FOR 19
  • CHILDREN'S MENU

    All served with soft drink, milk or juice and ice-cream with topping

    • TEMPURA FISH PIECES & CHIPS + SALAD
      15
    • GRILLED CHICKEN TENDER & CHIPS + SALAD
      15
    • BEEF SAUSAGES W. VEGETABLES & MASH OR CHIPS + SALAD
      15
    • MINI STEAK W. VEGETABLES & MASH OR CHIPS + SALAD
      15
  • DESSERTS

    • PEAR, MAPLE SYRUP & BROWN BUTTER PIES
      With Cinnamon Spelt Crust
      14
    • PAIR WITH OUR HEGGIES VINEYARD BOTRYTIS RIESLING
      10
    • VANILLA POD/ GINGER CRÈME BRULEE I
      With Wafer and Passionfruit Sorbet, Rose Persian Fairy Floss
      13
    • APPLE AND CINNAMON CREAM CARAMEL CAKES I
      With Lemon Curd and Vanilla Ice Cream
      14
    • COTTON CHEESE CAKE WITH HONEY PLUMS
      With Chocolate Ice Cream
      13
    • PAIR WITH OUR HEGGIES VINEYARD BOTRYTIS RIESLING
      10

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Burnett Riverside Hotel