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80
Jephson St
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| Toowong,
QLD |
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(in
the Data#3 Centre)
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| Ph:
07 3870 1111 |
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Fx:
07
3870 2646 |
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Trading Hours |
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Lunch:
Tue - Fri |
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11:30am
- 2:30pm |
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Dinner:
Tue-Sat |
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5:30pm
onwards |
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Kitchen
closes 9:30pm |
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The
dinner menu is available every night except Tuesdays when we run our special '$25 Tuesday' menu.
'$25 Tue Menu' Groups of 30 or more are required to choose from one of our set menus.
'Set Menus' Groups smaller than 30 can also choose one of our set menus (if we are
notified
in advance) or select from the menu below. |
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STARTERS |
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gfm |
GARLIC or HERB BREAD |
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4 |
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BRUSCHETTA |
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tomato & basil
salsa on lightly toasted panini |
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8 |
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OYSTERS |
½ doz |
doz |
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gf |
natural |
13 |
24 |
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gf |
kilpatrick |
14 |
26 |
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gf |
lime & pickled
ginger |
16 |
28 |
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a glass of Riesling is the
perfect match for oysters |
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ENTREES |
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gfm |
GARLIC PRAWNS w CROSTINI |
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in a creamy
coconut & coriander sauce w a hint of chilli |
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16 |
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LEEK
& DANISH FETTA TARTLET |
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13 |
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in open pastry
w a rocket, parmesan & artichoke salad |
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DUCK
SPRINGROLLS |
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14 |
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shredded roast
duck, curried cabbage, carrot & shallot w home made sweet & sour
dipping sauce |
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duck with a Pinot Noir - perfect |
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GARLIC BUTTER SCALLOPS |
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gf |
sea scallops baked
in half shells w garlic herb & chilli butter |
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14 |
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JAZ
TASTER (for 2 or
more) |
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16p/p |
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garlic butter
scallops, kilpatrick oysters, bloody
mary mussels, chicken skewers, marinated danish
fetta & crostini |
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gfm |
SOUP
OF THE DAY |
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9 |
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pls ask your
waiter w herb bread |
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gf |
gluten free |
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gfm |
gluten free when
modified |
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only 1 bill and 1
payment per table please |
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WHAT
IS STONEGRILL? |
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STONEGRILL is an exciting interactive dining experience that presents
your meal cooking on a heated stone at your table
this unique method of cooking, sears in all natural juices and
nutrients, enhancing the full flavour and tenderness of your meal, and
allows you to enjoy a meal freshly grilled to your own personal taste,
whether rare, medium or well done |
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STONEGRILL MAINS |
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the following stonegrill
meals are served to your table on a super heated volcanic granite stone
with your choice of chips & salad or braised copanata vegetables |
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gfm |
PRIME
RUMP |
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26 |
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for the meat
eater! 300g prime yearling beef aged and full of flavour, lean and
juicy w pepper sauce |
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gfm |
SURF
n TURF |
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31 |
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a combination of
200g tender prime rump, prawns and calamari w mushroom sauce |
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gfm |
EYE
FILLET |
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32 |
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250g of the most
tender cut, aged 21 days and served w béarnaise sauce |
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these steak dishes
are great with full bodied Shiraz’s or Cab Sauv’s |
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gf |
BUSH
SPICE CHICKEN |
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22 |
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juicy chicken
breast fillet w bush spices & caramelised
onion mayo |
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gf |
AUSSIE GRILL |
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29 |
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250g total of
crocodile tail, kangaroo & barramundi w
lime & dill aioli |
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both fantastic with a
glass of Chardonnay |
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gfm |
SALMON |
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25 |
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tasty atlantic
salmon steak served on the stone w hollandaise dipping sauce |
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try a glass of crisp
aromatic Sauvignon Blanc with this |
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gf |
gluten free |
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gfm |
gluten free when
modified |
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only 1 bill and 1
payment per table please |
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PLATED MAINS |
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gf |
STUFFED CHICKEN BREAST |
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30 |
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prosciutto,
pesto & brie, boulangere potato, cherry tomatoes & sautéed vegetables
w sundried tomato beurre blanc |
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gfm |
LINGUINE MARINARA |
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26 |
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prawns, mussels,
calamari, scallops, fish, white wine & napolitana sauce |
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a glass of italian
Pinot Grigio with this pasta dish - yes? |
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gfm |
EYE
FILLET MEDALLIONS |
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34 |
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on garlic mash
w mushroom, snowpeas, capsicum, squash, onion jam & red wine jus |
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gf |
LEMON
OREGANO LAMB CUTLETS |
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29 |
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braised
vegetables, mint & pepper gravy w kumara crisps |
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VEGE
ROULEAU |
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25 |
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ratatouille of
vegetable, brie, sweet onion compote in filo w beetroot mash |
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SIDES |
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EXTRA
SAUCES |
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1 |
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aioli, mustard
(hot eng, dijon, seeded), béarnaise, mushroom, hollandaise, pepper,
caramelised onion mayo, lime aioli |
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MASHED POTATO |
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5 |
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all
time favourite creamy garlic mash |
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BUTTER ASPARAGUS |
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8 |
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steamed asparagus
tossed w garlic butter |
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gf |
gluten free |
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gfm |
gluten free when
modified |
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only 1 bill and 1
payment per table please |
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DESSERTS |
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CHOCOLATE FONDANT |
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11 |
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for
the chocoholic w vanilla bean ice cream |
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gf |
CRÈME
BRULEE |
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11 |
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classic custard brulee finished with a burnt sugar glaze |
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MIXED
BERRY CHEESECAKE |
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12 |
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on
tim tam base w sweet mixed berry mix |
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APPLE
& RHUBARB CRUMBLE |
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12 |
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baked
to order w ice cream & crème anglaise |
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gf |
SORBET |
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11 |
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crisp
palate cleansing lemon sorbet topped w strawberries steeped in
triple sec & sugar |
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LIQUID DESSERTS |
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TOBLERONE |
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16 |
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baileys, kahlua, crème de cacao, frangelico, ice-cream & honey |
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JAZACINO |
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16 |
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coffee, baileys, tia maria, milk, honey & chocolate sauce |
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AFTER DINNER MINT |
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16 |
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crème
de menthe, crème de cacao, kahlua, w ice cream & milk |
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TO
FINISH THE EVENING |
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DESSERTS & FORTIFIDES |
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Mitchel - nobel
botrytis
semillon |
8 |
30 |
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Muscat |
7 |
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De
Bortoli - 8yo
port |
8 |
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Penfolds - grandfather port |
12 |
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LIQUEURS -
baileys,
kahlua, tia maria, drambuie, frangelico, cointreau, licor 43, cognac and
more…. |
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COFFEES -
ask
your waiter for your favourite espresso: cappuccino, flat white, latte,
long black etc or liqueur coffee! |
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only 1 bill and 1
payment per table please |
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