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  • Bread

    • HOUSE MADE BREAD USING BARGARA BREWHOUSE MASH |
      w. Hickory Smoked Butter + Confit Garlic Oil
      3.90 PP
  • Entree

    • VEGETABLE DELIGHT | GF /V
      Roasted Root Vegetables w. Sweet Pea Hommus + House Pickled Cucumber + Confit Cherry Tomato + Asparagus + Mushrooms + Pumpkin Seed Crumb
      16
    • SEMOLINA DUSTED CALAMARI & POPCORN CROCODILE | DF
      Green Leaves + Lemon Myrtle Aioli + Tomato Bundy Chilli Jam + Corn Salsa
      17
    • BUNDABERG BREWED SARSAPARILLA STICKY PULLED PORK | GF
      Slowly Braised + Asian Salad, Crispy Noodles + Chilli Lime Nuts
      17
    • BUNDABERG SIZZLING PRAWNS | GF
      Locally grown Chilli + Ginger, Tomato Compote + Fresh Cucumber Salsa + Sour Dough
      18
    • PAN SEARED SCALLOPS | DF
      Caramelised in Butter w. Green Pea Hommus + Chorizo Crumb + Miso Corn Butter + Pickled Cauliflower & Fennel
      20
    • CHARRED LAMB CUTLETS | GF
      w. Alloway Farm Fig + Blue Cheese Emulsion+ Local Macadamia Crumb & Blood Orange dressing
      22
  • Chargrill Steaks

    Served w. steamed green vegetables or salad & beer battered chips or butter mash

    • RUMP | 300 GRAMS
      32
    • RIB/SCOTCH FILLET | 250 GRAMS
      36
    • TENDERLOIN/EYE FILLET | 200 GRAMS
      40
    • SAUCES | ALL GF
      Red wine jus/Garlic cream/Mushroom/Pepper/Dianne
      3.6 OR THREE FOR 9
    • 3 PRAWN TOPPER | GF
      Three local pan-fried prawns in garlic cream
      8.50
  • Specialty

    • BURNETT SWEET POTATO GNOCCHI | V
      w. Red Onion + Sundried Tomato + Broccolini w. a Brown Butter & Fried Sage Leave Sauce & Parmesan Crisps
      24
    • PAN FRIED JAMAICAN JERK CHICKEN | GF/DF
      w. Roasted Root Vegetables + Greens & Caramelized Pineapple Chutney
      29
    • BARGARA BREWERY BLACK BRAISED LAMB SHANKS | GF
      Black Beer braised + Roasted Root Vegetables & Dijon Mash
      30
    • TRADITIONAL MASSAMAN VENISON CURRY |
      w. Coconut Rice + House Baked Roti + Greens & Chilli Roasted Peanuts
      30
    • CRISPY SEARED BARRAMUNDI | GF
      Lemon Myrtle + Potatoes+ Feta +Bacon + Leek & Fried Brussel Sprouts w. Lemon Beurre Blanc
      31
    • CONFIT DUCK LEG | GF
      Burnett District Sweet Potato Mash + Asian Greens + Tamari Citrus Glaze + Puffed Quinoa
      31
    • LOW AND SLOW CRISPY PORK CUTLET | GF
      Pan Seared Pork Cutlet + Sweet Potato Risotto Cake + Caraway Braised Red Cabbage w. House Made Apple Chutney
      33
    • KALKI MOON BUTTER BASTED SALMON | GF
      Lemongrass + Pumpkin Puree + Fennel Salad + Black Olive crumb Finished w. Kalki Moon Gin and Berry Reduction
      33
  • Sides

    • PAN FRIED BRUSSEL SPROUTS + BACON + GARLIC & BUTTER
      8 EACH OR 3 FOR 19
    • SAUTÉED 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
  • Children's Menu

    All served with soft drink or 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

    • SMOKED HONEY + GOATS CHEESE PANNA COTTA | GF
      w. Alloway Farm Figs, Lemon Curd, Pistachio Crumb, Meringue Chards
      14
    • DARK CHOCOLATE BROWNIE |
      w. Balsamic Strawberry Glaze +Sweet Potato Cream + Toasted Macadamia + Mandarin
      14
    • STICKY DATE PUDDING |
      w. Bargara Phat Heffa Caramel, Coffee, Cardamom Ice Cream + House Made Honeycomb
      14
    • AVOCADO + MATCHA CHEESECAKE | GF
      Blood Orange Syrup, Parsnip & Vanilla Puree Toasted Walnuts, Chocolate Soil
      14

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Burnett Riverside Hotel