An unparalleled dining experience
Positioned on the first floor, the restaurant has been created to offer an unparalleled dining experience in Townsville with its contemporary open plan design and unsurpassed river and city views.
Boasting a mix of sleek modern interiors and coastal Australian design features, the stylish yet relaxed atmosphere strikes the perfect tone for you to linger over a lazy lunch or an intimate dinner with family and friends.
The menu has been carefully crafted where local seasonal produce and high quality authentic ingredients come together to form a diverse modern and flavour focused dining experience.
Menu
Degustation
5 Course Menu 85 per guest
Including Wine Pairing 140 per guest
NV Louis Roederer Brut Premier Champagne- Reims, France
Amuse Bouche
Fried zucchini flower with herb ricotta, basil foam, shiitake mushrooms, barley
NV Louis Roederer Brut Premier Champagne- Reims, France
2019 Jim Barry Assyrtiko, Clare Valley, SA
First Course
Townsville half shell scallops, charred cucumber, charcoal + dill labneh, fish roe
2019 Jim Barry Assyrtiko, Clare Valley, SA
2018 Dalrymple Pinot Noir, Pipers River, TAS
Second Course
Tempura maple quail, sticky black rice, relish
2018 Dalrymple Pinot Noir, Pipers River, TAS
2017 Rocche Costamagna 'Langhe' Nebbiolo, Langhe, Italy
Main
Duck breast, pate, caramelised quince, pickled leek, crispy kale
2017 Rocche Costamagna 'Langhe' Nebbiolo, Langhe, Italy
Josef Chromy Botrytis Riesling, Relbia, TAS
Dessert
Caramel parfait, bees pollen crumb, glazed pear
Josef Chromy Botrytis Riesling, Relbia, TAS
To Start
Marinated Sicilian olives, wholemeal lavosh, Persian feta 9
BBQ duck wontons, garlic + chive black vinegar, fermented chilli 18
Entrée
Fried zucchini flower with herb ricotta, basil foam, shiitake mushrooms, barley 19
Calamari, pineapple kimchi, green chilli paste, ponzu nashi 20
Townsville half shell scallops, charred cucumber, charcoal + dill labneh, fish roe 22
Tempura maple quail, sticky black rice, relish 23
Pork belly, Asian master broth, Chinese broccoli, lemongrass, chilli sambal 22
Main
Cauliflower risotto, aniseed myrtle cured egg, asparagus, Geraldton Wax oil 30
Pappardelle, braised beef cheek, smoked hazelnut, crispy sprouts 33
Korean soda battered King George whiting, Dduk-Bok-Gi, Asian greens 36
Duck breast, pate, caramelised quince, pickled leek, crispy kale 42
36° South cold smoked 300gm rib fillet, with carrot, fennel, goat ricotta, sticky barley 40
For Two
Slow cooked lamb shoulder, creamy mash, fried cauliflower in spiced coconut cream 37pp
Sides
8
Heirloom Tomatoes, bocconcini, black garlic
Fried cauliflower, spiced coconut cream
Coriander roasted carrots, caramelised yoghurt, chimichurri
Fries, herb mayonnaise
Creamy mash
Dessert
Caramel parfait, bee pollen crumb, glazed pear 16
Strawberries + cream, yuzu marinated strawberries, sherry ice cream, raspberry meringue, basil cream 16
Chocolate mousse, cranberry + smoked hazelnut streusel, orange cream, black sesame brittle 16
Affogato - wattle seed semifreddo, almond sponge, chocolate crumble, espresso, Baileys 16
Cheese Duo - served with lavoche, fig + apricot chutney 18
Woombye triple cream brie, Maffra clothbound cheddar