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
Friday and Saturday, 12noon - 2pm
Lunch
Marinated Sicilian olives
fennel pollen lavosh, goat’s feta 16
Duck spring rolls
house chilli sauce 16
Crispy chicken baos
kimchi, aioli 16
Herb & mozzarella arancini
black garlic & sesame aioli, wild mushrooms, parmesan 17
BBQ beef brisket wontons
dark chilli paste, soy vinaigrette 23
Soda battered zucchini flower
herbed goats cheese, pickled fennel, oat + macadamia maple textures 25
Calamari
pineapple kimchi, green chilli paste, ponzu nashi 26
Western Australian BBQ octopus
Gochujang, daikon, eggplant kimchee, miso + ginger mayo, yuzu 26
Scallops
crispy pork jowl, Nduja, kiwi fruit, citrus mayo 27
Tempura quail
wild rice, pickled daikon, mango, coconut, black bean sauce, chilli peanuts 26
Lamb loin
charred beetroot, beet ketchup, blackberry, salt bush 27
Crispy chicken
Asian slaw, chilli, peanuts, Thai green curry aioli 27
Hoisin glazed pork jowl
fried black rice, Asian greens 27
Lamb aromatic curry
Asian greens, sticky black rice 27
Summer pumpkin gnocchi
cherry tomatoes, stone fruit, peas, spinach, goats cheese, pine nuts 36
Spaghetti Nero with Townsville prawns
octopus, chilli, prawn emulsion 40
North QLD market fish
potato gnocchi, prawn veloute, leek, burnt onion, preserved lemon yoghurt 44
Duck breast
goats cheese mille-feuille, orange poached pear, baby leek, fennel, cocoa nib jus 46
Kimberly Red 300gm rump
cauliflower, date beurre noisette, tamarind yoghurt 44
36° South cold-smoked 300gm rib fillet
cauliflower, date beurre noisette, tamarind yoghurt 50
EXPRESS LUNCH SPECIAL
1 COURSE $33 2 COURSE $43 3 COURSE $53
Includes either a selected glass of wine, beer, drink special or 500mL Antipodes Mineral Water
TO START
BBQ beef brisket wontons
dark chilli paste, soy vinaigrette
Crispy chicken baos
kimchi, aioli
Calamari
pineapple kimchi, green chilli paste, ponzu nashi
MAINS
Crispy chicken
Asian slaw, chilli, peanuts, Thai green curry aioli
Hoisin glazed pork jowl
fried black rice, Asian greens
Seafood pasta
prawns, calamari, chilli, parsley
“Fish & Chips”
Soda battered North QLD reef fish, chips, salad
DESSERT
Kaffir lime semifreddo
lemon curd, toasted meringue
Affogato
house-made vanilla bean ice-cream, espresso, Baileys
DRINK ME SPECIALS
Pineapple & ginger soda 8
Grapefruit & elderflower soda 8
Degustation
5 Course Menu – 100 per guest
Including Wine Pairing – 165 per guest
Including Wine Pairing – 165 per guest
Ayala Brut Majeur Champagne, Ay, France
Amuse Bouche
Soda battered zucchini flower, corn ricotta, crispy pumpkin, spiced apricot
Ayala Brut Majeur Champagne, Ay, France
2023 Hahndorf Hill 'Gru' Gruner Veltliner, Adelaide Hills, SA
First Course
Scallops, crispy pork jowl, Nduja, kiwi fruit, citrus shallot mayo
2023 Hahndorf Hill 'Gru' Gruner Veltliner, Adelaide Hills, SA
2021 Rameau d’or Rose, Provence, France
Second Course
Tempura quail, wild rice, pickled daikon, mango, coconut, black bean sauce, chilli peanuts
2021 Rameau d’or Rose, Provence, France
2022 Craggy Range 'Appellation' Pinot Noir, Martinborough, NZ
Main
Duck breast, compressed pear, barberry paste, beetroot
2022 Craggy Range 'Appellation' Pinot Noir, Martinborough, NZ
2020 Pressing Matters ‘R139’ Riesling, Coal River, TAS
Dessert
Orange curd, almond + golden raisin cake, ginger pear, blood orange, pistachio dust
2020 Pressing Matters ‘R139’ Riesling, Coal River, TAS
Additional Sommelier wine options are available.
Handling fee of 1.1% applies to all card transactions.
Entrée
Marinated Sicilian olives
charcoal bark, beetroot + hazelnut feta 17
Crispy egplant
tamari, kombu pesto 17
Pumpkin + smoked cheese arancini
preserved lime aioli 18
Ginger spiced pork wontons
shiitake + chilli sauce, fried garlic, coriander 24
Soda battered zucchini flower
corn ricotta, crispy pumpkin, spiced apricot 26
Mooloolaba Spanner crab
chive + manchego souffle, manchego cream sauce 29
Scallops
crispy pork jowl, Nduja, kiwi fruit, citrus mayo 27
Calamari
pickled courgettes, sherry onions, ginger mayo, salt bush, Calabrian sardella 26
Townsville prawns
lemon butter, basil, chilli, capers 27
Tempura maple quail
wild rice, pickled daikon, mango, coconut, black bean sauce, chilli peanuts 27
Pork belly
Hung lay curry, green papaya salad 27
Main
Mushroom risoni risotto
panko oyster mushrooms, kale, textures 36
Spaghetti Nero with Townsville prawns
octopus, chilli, prawn emulsion 42
Salmon, prawn tortellini
bisque, fennel cream, preserved lime, pearls 45
Tuscan chargrilled chicken
mushroom, speck, heirloom cherry tomatoes, spinach, mustard kipflers 39
Duck breast
confit duck brik cigar, compressed pear, barberry paste, beetroot 46
300gm John Dee Supergold MSA rump
ricotta gnocchi, cauliflower clotted cream, sherry onions, jus 45
300gm John Dee Supergold MSA Sirloin
ricotta gnocchi, cauliflower clotted cream, sherry onions, jus 50
For Two
12 hours slow cooked lamb shoulder
with green curry sauce, ginger + coconut beans, Asian herb salad 45pp
Sides
Fried cauliflower, spiced coconut cream 12
Fries, charred shallot aioli 12
Hasselback Kipfler potatoes, macadamia textures 13
BBQ cos salad – fig vino cotto, pomegranate, candied walnuts 12
Snake beans, bulgogi sauces 12
Fried cauliflower, spiced coconut cream 12
Fries, charred shallot aioli 12
Hasselback Kipfler potatoes, macadamia textures 13
Dessert
Coffee parfait
Heritage coffee liqueur compressed waffle, mascarpone, chocolate cremeaux 20
Orange curd, almond + golden raisin cake
ginger pear, vanilla ice cream, pistachio dust 19
Basque lime cheese cake
fermented queen plum ice cream, pepper berry meringue 19
Affogato
house-made vanilla bean ice-cream, chocolate crumble, espresso, Baileys 18
Cheese
served with lavoche, seasonal preserved fruit, Maffra clothbound cheddar, Fourme D’Ambert French semi-hard blue, Woombye triple cream brie
1 for 20 / 2 for 30 / 3 for 40
1 for 20 / 2 for 30 / 3 for 40
*menus are subject to change at any time