The menu
Choose your plates, then save room for the puddings
Tonight
Order from the lists in any sequence you please
To start
Blueberry almond pavlovaCrisp meringue topped with whipped cream, fresh blueberries and toasted almond flakes.- Prawn saladChilled prawns on shredded lettuce with a pink sauce and a wedge of lemon, as it was served at weddings.
- Corn frittersSweet corn and spring onion in a light batter, with avocado and a little chilli jam.
- Damper and butterA warm round loaf baked fresh each afternoon, with salted butter and golden syrup.
Mains from the valley
Raspberry pavlovaCrisp meringue filled with whipped cream, topped with raspberries, blueberry and fresh mint.- Roast lamb legStudded with garlic and rosemary, carved at the table with roast potatoes and mint sauce.
- Chicken schnitzelA golden crumbed breast with creamy mash, buttered peas and a wedge of lemon.
- Beef and bacon pieChunky beef and smoked bacon in a rich gravy, baked under a puff pastry lid.
From the coast
Classic meat pieGolden pastry pie filled with savoury minced meat and finished with cracked black pepper.- Moreton Bay bugsSplit, grilled and brushed with garlic butter, served with a green salad and crusty bread.
- Fish and chipsFillets in a light crumb with hand-cut chips, tartare sauce and a lemon wedge.
- Garlic prawn linguineFresh linguine tossed with prawns, garlic, chilli, parsley and a splash of cream.
Greens and sides
Greek saladFresh lettuce, tomato, cucumber, capsicum, red onion and feta, served with an orange wedge.- Roast pumpkin and fettaPumpkin wedges roasted until sticky, with crumbled fetta and toasted macadamias.
- Buttered beansGreen beans steamed briefly and tossed with butter and lemon zest.
- Creamy mashSmooth potato mash whipped with butter and warm milk, and seasoned with white pepper.
Puddings and sweet things
Whole grilled fishWhole fish grilled until crisp and served over roasted cherry tomatoes with fresh herbs.- Sticky date puddingWarm and dark, with butterscotch sauce and a scoop of vanilla ice cream.
- Pineapple upside-down cakeCaramelised pineapple rings set in a golden sponge, served with cream.
- Lamington plateThree hand-cut lamingtons dipped in chocolate and coated in coconut.
Little extras
Creamy mushroom soupSmooth mushroom soup finished with sliced mushrooms, baby spinach and a drizzle of cream.- Anzac biscuitsChewy oat and coconut biscuits baked each morning, sold in pairs.
- Caramel sliceButtery shortbread base, thick caramel and a thin layer of dark chocolate.
- Banana breadMoist and spiced, served warm with butter, for those who prefer not to choose.
The tea counter
Afternoon teaA relaxed spread of tea, coffee and petite cakes, served at the table for sharing.- Flat white or long blackCoffee pulled without hurry and served in a heavy china cup.
- Fresh lemonadeSqueezed lemons, a little sugar and sparkling water over crushed ice.
- Hot chocolateDark chocolate melted into steamed milk and topped with a spoonful of cream.
How the kitchen works
Watch how the evening's menu is made
Catherine Nicholson begins the day at dawn with a sponge, because a sponge cannot be hurried. She writes the menu in the afternoon, once the deliveries have arrived and she has seen the barramundi, the beef and the vegetables. The printed list on your table is written that afternoon, and rewritten if the fish is not good enough.
Everything on the menu is made in the house. Pastry is rolled by hand, stock is simmered for hours and the sauces are finished at the last moment by a cook who tastes before they serve. Vegetables come from growers in the valley when they can, and from the coast when they cannot. If a dish is not up to scratch, it is not served.
Allergies and dietary needs are taken seriously. Tell Alana Curtis when you book and again when you order, and the kitchen will write it on the docket. Most dishes can be made without nuts, gluten or dairy, and there are always vegetarian plates on the list.
From the pass
