the spring menu - qcclub.com.au · members receive off all pricing entrÉes pepperberry squid (gfo)...
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Members receive 10% off all pricing.
ENTRÉESPepperberry squid (GFO)
served on wild rocket, preserved lemon aioli
16
Crystal Bay prawns (GF)
served with mango butter and kipfler potato
18
Cumin spiced buttermilk chicken tenders
with chipotle kewpie mayonnaise
15
Hervey Bay scallops
with green pawpaw and mango relish, pickled balsamic onion and wild rocket
16
Soft goat’s cheese agnolotti (V)
with rapini, sugocasa and shaved pecorino
16
Jewelled gaspacho (V) (GFO)
served with toasted schiacciata
11
Charcuterie board (GFO)
for 2Italian and Spanish sliced meats, picquillo peppers with goat’s cheese, Sicilian
olives, beetroot relish and schiacciata bread
19
THE SPRING MENU
Members receive 10% off all pricing.
MAINS
Crystal Bay prawn linguiniserved with confit grape tomatoes, Beurré Bosc pear and broccolini
28Wagyu rump salad (GF)
served with mesclun leaves, pomegranate, chat potatoes, cornichons, vine tomatoes and mustard infused aioli
19Crispy “Humpty Doo” Northern Territory barramundi (GF)
served on green asparagus, red kale and lemon peri peri yoghurt29.5
Tuscan pork belly (GF)
served with polenta, rapini and port wine jus28
Confit margret duck breast (GF)
served with asparagus spears, sugar snaps and cherry sauce29.5
THE SPRING MENU
Members receive 10% off all pricing.
STEAKS200gm petite eye fillet (GF) 32
300gm rib fillet (GF) 36“Yardstick” marble score 2+, 150 days grain fed, Darling Downs SE QLD
300gm wagyu rump (GF) 36marble score 5+, Rangers Valley
All steaks served with creamy mash, yellow and green beans and your choice of sauce or mustards
Sauces – creamy mushroom (GF), red wine jus (GF) or green peppercorn (GF)
SIDES
Asparagus (GF)
with chilli and pine kernels6
Detox salad (V) (GF)
red cabbage, carrot, alfalfa sprouts, baby beets, avocado and quinoa on a bed of triple greens, kale, rocket, spinach, probiotic rich sauerkraut, crushed almonds
and lemon infused olive oil 6
Crunchy fries (GFO)
with parmesan truffle mayonnaise5
Cumin haloumiserved with a lemon cheek
5Gem Salad (V) (GF)
baby cos, vine ripened tomato, kalamata olives, feta cheese and lemon infused olive oil
6
THE SPRING MENU
Members receive 10% off all pricing.
DESSERTSArancini dolce
vialone nano rice, hazelnut custard, pistachio crumb and
vanilla bean ice-cream
8
Cold cointreau soufflé (GF)
served with white chocolate, cointreau and orange
9
Cherry chocolate tart
with valrhona chocolate, mascarpone and macerated seasonal cherries
8.5
Cheese selection (GFO)
Chef’s selection of cheese, water crackers, dried fruits,
quince paste and almonds
15
THE SPRING MENUTHE SPRING MENU