Bites

Small Plates

Pan seared scallops, burnt vanilla butter, wild osmanthus flower 24

12 hour Port Lincoln octopus, romesco & pickled basil leaf 27

Grilled emu fan fillet, emu powder, candied beetroot, parsnip puree, sticky balsamic 28

Bread

Our Bread at Q dining comes from The Bread & Butter Project; an artisan bakery which is also a social enterprise bakery. Bread & Butter invests in training and employment pathways for refugee and asylum seekers. We work with The Bread & Butter and offer their freshly baked, lovely, thick cut bread to you while supporting those in need. 2

Large Plates

Patagonian toothfish, saltbush leaves, amuse bouche carrots, candied muntries, macadamia crumb, bisque 46

52 degree King Island tenderloin, chestnut mushroom, cashew nut espuma, shallot, aniseed jus 52

Hunter Valley pigeon, sous vide leg, pan roasted breast, pepper leaf pancetta, fig vincotto, nameko mushroom, lemon aspen 48

Handmade ravioli aperto black ink dough, fresh caponata, ricotta fondue, basil & chive foam 34

Risotto lemon thyme, lime & langoustine, wild flowers 38

Sides

Duck fat kipfler potatoes, rosemary Sides 10

Mixed leaves, parmesan, fig vincotto dressing 10

Heirloom carrots, maple, buckwheat 10

Asparagus, goats curd, wild rocket, sunflower seeds 10

To Share

Chateaubriand, 600g, 180 day grass fed, caab
Sealed until smoky, oven roasted to your liking, served with wagyu fat kipfler 129 potatoes, wild rocket & parmesan salad, a duo of chef selected sauces
129

Baby Barramundi, 800g
Oven baked until crisp, served with roasted kipfler potatoes, wild rocket & parmesan salad, fennel soubise, vincotto dressing, fresh lime
129

Desserts

Textures of chocolate, feral plum, strawberry, eucalyptus oil, warm chocolate fudge 16

Almond milk panna cotta, green ant meringue, pumpkin caramel, ginger cake, wild fennel 16

Campari affogato, blood orange sorbet, candied orange rind 16

Cheese board – selection of premium cheeses, pepper leaf lavosh, fruit paste, smoked nuts, sourdough bread – ask us MKT

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