Jason’s Modern Australian Menu


Hervey bay (4) half shell scallops with cauliflower puree, puy lentils and prosciutto

Pacific oysters (3) with poor toms gin, cucumber and kelp oil

Beef tartare with onion puree, pickled eshallots, salted daikon and cured egg yolk, toasted bread

Roasted beetroot, smoked ricotta, hazelnuts and burnt butter dressing

Yellowfin Kingfish carpaccio with pickled fennel, nasturtium and citrus


Seared Barramundi with cauliflower puree, broccolini, pine nut, tomato and basil salsa

Grilled Mooloolaba king prawns with harissa, fennel, orange, shaved zucchini salad and baby herbs

Red wine braised beef cheeks with radish, mustard seed and pickled celery

Slow cooked pork belly with carrot puree, cavolo nero, apple and sage

Roasted lamb rump with pumpkin, eggplant puree and quinoa, pomegranate tabbouleh

Roasted cauliflower with pumpkin, eggplant puree, and quinoa, pomegranate tabbouleh


Chocolate mousse with mandarin, coffee syrup and chocolate crumb

Caramel pannacotta with poached pear, hazelnut and white chocolate crumb

Honey and rosemary parfait with honeycomb and fresh berries

Creme brûlée with vanilla shortbread and fresh fig

Strawberries, rosewater , pistachio and creme chantilly

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