Croft Restaurant

Entrées: King Prawns peri peri butter | green pea mousse | rye bread | wild spinach MB5 Beef Tataki & Smokey Marrow black garlic butter | white truffle oil Hervey Bay Seared Scallops (GF) beetroot purée | morcilla | zucchini flower | samphire Citrus Cured Tassie Salmon (GF) red cabbage | buttermilk | salmon roe Asparagus & Ricotta (V) lemon ricotta | green asparagus | mint | sourdough Strawberries, Watermelon & Brie (V) poppy seeds crusted brie | rose petal balsamic dressing | rocket leaves Baby Cos Lettuce (V) (GF) avocado | caesar dressing | crispy pancetta | parmesan cheese | petit herbs Add salmon $9 White Anchovies “Caprese” (GF) mozzarella | heirloom tomatoes | white anchovies | basil Mains: Grilled Cauliflower Steak (V) ras el-hanout spiced | seasonal vegetables Garden Peas Risotto (V) (GF) arborio rice | green pea purée | roasted fennel | goat cheese | pea tendrils Asparagus & Sundried Tomato Ravioli (V) fresh asparagus | orange zest & shallots butter | grana padano Seafood Linguine tiger prawns | moreton bay bugs | mussels | marinara sauce Pappardelle lamb shoulder ragu | pecorino romano Market Fish (GF) baked fennel | petit zucchini | pomegranate & citrus salad Flame Grilled Spatchcock (GF) ras el-hanout spiced | seasonal vegetables | lemon-thyme chicken jus Black Angus Grain-Fed Beef Eye Fillet (GF) rainbow carrots | garden peas | roquefort blue | cabernet jus supplement $15 Spring Lamb Shank Ossobucco seasonal asparagus | globe artichoke | herbs gremolata Free Range Duck Breast (GF) tuscan kale | roasted beetroot | Pedro Ximenez molasses

Entrées: King Prawns peri peri butter | green pea mousse | rye bread | wild spinach MB5 Beef Tataki & Smokey Marrow black garlic butter | white truffle oil Hervey Bay Seared Scallops (GF) beetroot purée | morcilla | zucchini flower | samphire Citrus Cured Tassie Salmon (GF) red cabbage | buttermilk | salmon roe Asparagus & Ricotta (V) lemon ricotta | green asparagus | mint | sourdough Strawberries, Watermelon & Brie (V) poppy seeds crusted brie | rose petal balsamic dressing | rocket leaves Baby Cos Lettuce (V) (GF) avocado | caesar dressing | crispy pancetta | parmesan cheese | petit herbs Add salmon $9 White Anchovies “Caprese” (GF) mozzarella | heirloom tomatoes | white anchovies | basil Mains: Grilled Cauliflower Steak (V) ras el-hanout spiced | seasonal vegetables Garden Peas Risotto (V) (GF) arborio rice | green pea purée | roasted fennel | goat cheese | pea tendrils Asparagus & Sundried Tomato Ravioli (V) fresh asparagus | orange zest & shallots butter | grana padano Seafood Linguine tiger prawns | moreton bay bugs | mussels | marinara sauce Pappardelle lamb shoulder ragu | pecorino romano Market Fish (GF) baked fennel | petit zucchini | pomegranate & citrus salad Flame Grilled Spatchcock (GF) ras el-hanout spiced | seasonal vegetables | lemon-thyme chicken jus Black Angus Grain-Fed Beef Eye Fillet (GF) rainbow carrots | garden peas | roquefort blue | cabernet jus supplement $15 Spring Lamb Shank Ossobucco seasonal asparagus | globe artichoke | herbs gremolata Free Range Duck Breast (GF) tuscan kale | roasted beetroot | Pedro Ximenez molasses Desserts: Hot Chocolate Lava Cake (GF) crème fraîche | macerated berries Lemon Meringue Tart yuzu-passion fruit coulis Ricotta Cheesecake white chocolate | raspberry sorbet Citrus Melon-Berry (GF) melon medley | berries | mint | lemon sorbet Selection of Cheeses flat bread | bush honey

New season potatoes, dijon mustard

Chili and garlic butter

Toasted sesame seeds, yoghurt