Monday to Friday express Lunch Menu. * Monday to Wednesday in December

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4 Monday to Friday express Lunch Menu * Monday to Wednesday in December This menu is available for bookings up to 10 people. For groups of 10 or more, please contact the office for further information. entrees 2 courses and a glass of wine $44 Oyster shot with mirin & sake $ 3 50 each Scorched Mooloolaba cobia sashimi, guacamole, bonito, shiso ponzu dressing. J Portobello & oyster mushroom pie, crushed garden peas, shiitake sauce. Shaved calamari & kimchi vegetable salad, sweetcorn sauce, popcorn. Rare-seared venison tataki, yuzu-wafu dressing, marinated padron peppers, celeriac, silken tofu sauce. main courses J Tempura zucchini flowers filled with fetta, sorrel omelette, pickled vegetables, tamarind dressing. Today's fish. Five-spiced, crisp skin duck leg, yuzu-citrus pepper sauce Black caviar lentils with pork sausage. Slow-cooked lamb neck, butternut pumpkin, roasted garlic & oyster sauce. side dishes $7 Tatsoi salad with nashi pear & wasabi-mayonnaise. Fried Royal Blue potatoes, bacon-dashi salt. dessert or cheese Your own dessert plate of 3 small tastes: Strawberry & vanilla cream tartlet. Yuzu ice cream & black sesame terrine. Warm, dark chocolate fondant pudding. Today s cheese, toasted spiced fruit & nut loaf. Spring 2014 extra course $15 extra glass wine $7 coffee/tea $5 Matteo s C-spot $8each (Small, warm, dark chocolate 'ganache' tartlet.)

5 Spring Menus 2014 Chef Brendan McQueen s Tasting Menu - $ 110* Set menu of small tastes served over four courses allowing you to experience a selection of his menu. $ 185* - each course matched with 2 x 100ml glasses of wine. Changes daily - sample menu on page 2 Vegetarian tasting menu also available *May vary according to daily tastes. A la Carte Menu - pages 3 to 5 Group menu for bookings of 9 people or more Set-price 3-course, mini a la carte menu. Changes seasonally - current menu here Your guests will be given a menu with each of the courses having a selection of 4 dishes. The menu is straight off our current a la carte menu and changes seasonally; though the format remains the same. From $88 per person. For groups of 60+ people See Details here Monday to Friday* Restaurant express Lunches *Monday to Wednesday only in December 2 courses and glass of wine $ 44 This menu is available for bookings up to 10 people. For groups of 10 or more, please contact the office for further information. Changes seasonally - current menu on page 6 Lazy Sunday Lunch Menu - $79 per person A selection of 4 dishes for the table to share followed by your choice from 2 seafood dishes followed by your choice from 2 meat dishes followed by your own plate of three small desserts. Changes every Sunday morning Last Sunday s menu here

6 SAMPLE: Chef Brendan McQueen s Tasting Menu Set menu of small tastes served over four courses allowing you to experience a selection of his menu. $110 food only $185 with 100ml taste of each matched wine Click here for current tasting menu Hiramasa kingfish sashimi, shrimp remoulade with kaffir lime & lemongrass. Tempura Balmain bug tail, wakame seaweed salad. Teriyaki glazed smoked eel, coddled egg & potato salad with kewpie mayo Moorilla Estate 'Muse' Gewurztraminer [Southern Tasmania] 2013 Ranman Tenshin ranman Kimoto Jikomi Sake [Akita, Honshu] Paradise prawn wonton ravioli, chilli salted calamari, sautéed snow pea tendrils, sweet chilli sauce. Tempura zucchini flower filled with chevre, walnuts, green apple, witlof & beetroot, cream of celery sauce Highfield Sauvignon Blanc [Marlborough, NZ] 2012 Brown Brothers 'Limited Release' Pinot Grigio [King Valley, Vic] Chinese-roasted duck breast, Peking duck rillettes rolled in spring onion crepe, creamed leeks, shitake marmalade, hoisin plum sauce. Seared wagyu beef skirt-steak, snake beans, bell pepper piperade, tamarind beef sauce Ant Moore Pinot Noir [Central Otago, NZ] 2008 Mitolo 'Serpico' Cabernet Sauvignon [McLaren Vale, SA] Five-spiced quince & pistachio frangipane tartlet. Coconut milk panna-cotta, plum wine jelly, nashi pear, fruit potpourri, cherry blossom ice-cream. Warm, dark chocolate fondant Carlo Pellegrino Passito di Pantelleria [Sicily, Italy]

7 entrees Oyster, five ways: $25 shot with mirin & sake, natural with fresh lime, natural with passionfruit wasabi vinaigrette, steamed with XO chilli jam & fried shallots, tempura with wakame seaweed & miso aioli. ALC Menu - Spring 2014 Rare-seared NZ Cervena venison tataki, $23 yuzu-wafu dressing, marinated padron peppers, celeriac, silken tofu sauce. Seared Atlantic scallops, charcoal-grilled eel, $24 green pea puree, sea succulents, romanesco, saffron tapioca sauce. J Tempura zucchini flowers filled with fetta, $23 sorrel omelette, pickled spring vegetables, tamarind dressing. Five-spiced poached White Rocks veal cheek, $22 Lyonnaise sausage, butternut pumpkin, silk melon, roasted garlic & oyster sauce. Spanner crab wonton ravioli, $24 Asian coleslaw with bean shoots & choko, tom kha galangal sauce. Karaage fried master-stock quail, $23 creamed coconut rice, choi-sum, son-in-law quail egg, lime chilli caramel. Japanese seafood plate: $26 Confit Ora King salmon in nori, Yarra Valley salmon roe. Paradise prawn croquette, coconut yoghurt, shredded papaya, yellow curry sauce. Scorched Mooloolaba cobia sashimi, guacamole, bonito, shiso ponzu dressing. J Vegetarian dish

8 main courses J Mushroom plate. $39 Portobello & oyster mushroom pie. Shiitake Scotch egg, charred eggplant puree. Confit king brown, asparagus spears, kombu butter. Saikyo-yaki baked black cod fillet, $43 inari bean curd filled with sushi rice & spicy cod roe, broad beans, heirloom carrots, taramasalata. Steamed Suzuki mulloway fillet, $40 chilli-salted soft shell mud crab, fennel, sugar snaps, roasted tomato & chilli sambal. Roasted Golden Plains suckling pig saddle, $44 barbecued pork leg, kale, pork cracker, cocktail kiplfer potatoes, hoisin pork sauce. Chinese-roasted duck breast, $44 sweet & sour turnip puree, bok choi, baby corn, Japanese mustard sauce. Grilled Gippsland lamb loin, $42 black-vinegar glazed beetroot, miso eggplant, kohlrabi, yuzu kosho citrus pepper sauce. Seared wagyu beef skirt steak, $44 wasabi mash, caramelised onion, garden peas, water chestnut & bamboo shoots, yakiniku bbq beef sauce. ALC Menu - Spring 2014 side dishes all $10 Tatsoi salad with nashi pear & daikon, dried wasabi peas, wasabi mayonnaise. Cucumber salad with Vietnamese mint, pickled garlic & sesame oil vinaigrette. Kimchi vegetable salad, sweetcorn sauce, popcorn. Stir-fried water spinach, fermented bean curd, crispy shallots. Fried Royal Blue potatoes, bacon-dashi salt.

9 ALC Menu - Spring 2014 desserts Matteo s suggested wine by the glass to accompany your choice. Calendar cheese selection. $24 NV Stanton & Killeen Classic Rutherglen Topaque [Tokay] $12 Cinnamon-spiced apple & rhubarb tarte tatin, $20 almond frangipane, cherry blossom ice-cream. '09 Gapstead 'Mountain Gold' LH Semillon [King Valley, Vic.] $8 Passionfruit trifle, $18 red velvet cake, wild figs, pineapple, puffed quinoa, coconut-milk gelato. '13 Chalmer s Montevecchio Moscato [Heathcote, Vic.] $7 '11 Terre à Terre Botrytis Pinot Gris [Wrattonbully, SA] $12 Yuzu ice-cream & black sesame terrine, $21 pistachio cream, salted pistachio crumbs, blood orange-poached nashi pear. '08 Delas Muscat de Beaunes de Venise [Sth Rhone, France] $10 Strawberry & vanilla creme brulee, $22 Sunny Ridge QLD strawberries, goats cheese sorbet. '05 Le Tertre du Lys d'or [Sauternes, Bordeaux, France] $14 Warm, dark chocolate fondant pudding, $23 hazelnut ganache, rum & raisin ice-cream. NV Dandelion Legacy of the Barossa 30yo Pedro Ximenez $7 Moo Brew Dark Ale [Moorilla Est, Tas] $11 Our dessert plate of 5 tastes $36 '12 Carlo Pellegrino Passito di Pantelleria [Sicily, Italy] $12 Matteo s C-spot $8 each Small warm dark chocolate 'ganache' tartlet. Monte coffee or T2 teas $5

10 entrees Monday to Friday* express Lunch Menu * Monday to Wednesday in December This menu is available for bookings up to 10 people. For groups of 10 or more, please contact the office for further information. 2 courses and a glass of wine $ 44 Oyster shot with mirin & sake $ 3 50 each Scorched Mooloolaba cobia sashimi, guacamole, bonito, shiso ponzu dressing. J Portobello & oyster mushroom pie, crushed garden peas, shiitake sauce. Shaved calamari & kimchi vegetable salad, sweetcorn sauce, popcorn. Rare-seared venison tataki, yuzu-wafu dressing, marinated padron peppers, celeriac, silken tofu sauce. main courses J Tempura zucchini flowers filled with fetta, sorrel omelette, pickled vegetables, tamarind dressing. Today's fish. Five-spiced, crisp skin duck leg, yuzu-citrus pepper sauce Black caviar lentils with pork sausage. Slow-cooked lamb neck, butternut pumpkin, roasted garlic & oyster sauce. side dishes $7 Tatsoi salad with nashi pear & wasabi mayonnaise. Fried Royal Blue potatoes, bacon-dashi salt. dessert or cheese Your own dessert plate of 3 small tastes: Strawberry & vanilla cream tartlet. Yuzu ice cream & black sesame terrine. Warm, dark chocolate fondant pudding. Today s cheese, toasted spiced fruit & nut loaf. extra course $15 extra glass wine $7 coffee/tea $5 Matteo s C-spot $8each (Small, warm, dark chocolate 'ganache' tartlet.)