the bread (Greece) sun dried tomatoes, fetta, and roast capsicum rolled in a light bread with extra virgin olive oil and white balsamic vinegar	11
the antipasto (min 2 people) (Global)	19 p/p
specialty meats and breads from around the world including: wagu beef, chorizo boerwurst, pancetta, pastrami, black pudding, smoked salmon, haloumi cheese, queen olives, caper berries, mustard fruit and dip with sour dough, pita and walnut bread

freshly shucked ‘Coffin Bay’ oysters: your choice of (gfo)	(6)	(9)
natural – shallot, vinegar, lemon and brown bread	19	28
kilpatrick – bacon and bourbon sauce	19	28
bug florentine – fresh moreton bay bug & thermidor sauce on a bed of spinach	21	30
sample plate – 2 of each from above plus 2 oyster shooters		31

the chowder (San Francisco)	19
our famous creamy chowder with a king prawn, dill cream in a freshly baked cob loaf
the trio (North American)	25
~ peppered maple atlantic salmon baked on ceder with a pickled cucumber and carrot salad ~ shrimp, avocado, and champagne cocktail with chambord, pink grapefruit and walnuts ~ spiced scallop gumbo with smoked bacon and grilled sour dough
the prawns (Spain)	25
tossed with roasted garlic, flambéed with pedro ximenez sherry, brandy and cream on a risotto of smoked tomato, preserved lemon & asparagus (gfo)
the beef (Japan)	23
angus sirloin in a sesame and mirin marinade, seared, with a salad of green tea and soba noodles, asian crest, shitake and a chestnut dressing
the tar titan (France)	19
baked flan of grilled vegetables, wilted greens, and tallegio, glazed with aromatic oils (v)
the entree addition	poa
an insight into the forthcoming global renaissance menu
signature dishes
the granite grill	50
cooked on your table, a sizzling granite rock (with israeli cous cous, seasonings, fingerlime mayo and capsicum coulis) seafood: moreton bay bug, prawns, scallops, barra, salmon and green lip mussels mixed: moreton bay bug, eye fillet, chicken, veal and prawns
the seafood experience	70 single
A combination of cold and hot seafood platters cold... hot... local sand crab moreton bay bug coffin bay oysters mooloolaba prawns salmon gravalax fresh fruit N.T. grilled & crusted barra tempura snapper fillet coconut prawns grilled calamari grilled scallop fruit & noodle salads	140 double
terrace banquet	60 per person
home baked bread platter chilled seafood platter palette cleanser eye fillet platter petite desserts	(min. 2 persons)
the degustation	80 per person
shucked oysters angus beef salad garlic prawns cedar board salmon palette cleanser lamb medallions petite desserts cheese platter	(min. 2 persons)

mains

the chicken (Egypt)	34
almond crusted cornfed chicken breast, with glazed peaches, hummus, and gold tipped mint semolina baked gnocchi
the game (Central Africa)	34
~ buffalo eye fillet with congo potato chips, greens and a whisky cream ~ venison and sage sausage on a zara sauce, with turmeric onion rings ~ curried goat and apricot pie with cous cous waffers
the lamb (Argentina)	34
8 hour slow roasted lamb medallion, baked with herb and goat cheese, sweet potato and corn salsa with a red pepper coulis
the steam boat (China)	33
combination of wagu beef, peking duck, eye fillet, atlantic salmon, prawns and exotic mushrooms in an aromatic broth with wild rice (gf)
the snapper (Cambodia)	36
crispy skin fillets with khmer crab cakes, seared bok choy and brocollini, with coconut and a spiced sweet and sour sauce
the vegetarian	28
an array of vegetable delicacies created from our menu
the veal (England)	38
wellington of veal, with tarragon scallop pate, petite vegetables and a salad of black truffle, roe and watercrest
the eye fillet (France)	38
200g gippsland chateau briand with potato and pink peppercorn puree, baby vegetables and a bacon and mushroom sauce
the main addition	poa
an insight into the forthcoming global renaissance menu

desserts	16 each
the chocolate
warm white chocolate pudding and orange chocolate mousse with a bitter sweet chocolate sauce
the crumble
peach and pear with cardamom and palm sugar ice-cream and cinnamon yoghurt sauce
the tart
lime brulee with almond ice-cream and berry flambé
the spring rolls
banana and pistachio nut with glazed lychees and chilli chocolate ice-cream or ginger chocolate ice-cream

all prices include GST
(gf) = gluten free (gfo) = gluten free option poa = price on application

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