Dessert

Tonka Bean Panna Cotta | Strawberry | Ginger Wine Gel | Smoked Almond

20

Valrhona Hazelnut Crémeux | Dark Chocolate | Coffee | Condensed Milk Ice Cream

22

Crème Brûlée | Coconut | Raspberry | White Chocolate

21

Apple Tart Tatin | Rum + Raisin Glaze | Vanilla Bean Ice Cream

22

Cheese

Woombye Triple Cream Brie | Sunshine Coast, Queensland
This cheese has a lovely creamy flavour with a hint of smokiness and mushroom.
The texture of this white mould cheese is decadently rich and creamy.

Tarago River Blue | West Gippsland Victoria
Maturation under wax retains moisture, creating sweet creamy flavours and
limits the development of the blue veins, making this a widely approachable
blue cheese.

Taleggio Bontaleggio Di Grotta PDO | Italy
Beneath the thin, crusty rind the ivory texture of the cheese begins to change slowly as it ripens, becoming buttery and soft, balanced with a distinctive yeasty flavour.

Charles Arnaud Reserve Comte DOP | Jura, France
Deep, complex nuttiness with buttery and savoury undertones aromatic and rich, varying subtly with seasonality.

Selection of Two | 26
Selection of Three | 39

Served with:
Quince Paste | Muscatels | Pear | Rainforest Honey | Fig Toast | Lavosh

One account per table

Patina Favourites

(Group of 12-20)

Shared Plates

Danny’s Bread Organic Sourdough | Cultured Butter | Smoked Salt

Hiromasa Kingfish | Green Nam Jim | Cucumber | Apple | Roasted Peanut | Coriander

Brisbane Valley Quail | Corn Velouté | Baby Gem | Speck | Broad Bean | Hazelnut

Hand Made Vannella Burrata | Heirloom Tomato | Grilled Peach | Basil | Balsamic

Your Choice

Desserts

2 Courses $82 pp / 3 Courses $100 pp

One account per table
Menu subject to change without notice

Let’s Do Lunch

Entree

Mooloolaba King Prawns | Tamarind Sauce | Papaya Salad | Peanuts | Chilli | Coriander

Or

Brisbane Valley Quail | Corn Velouté | Baby Gem | Speck | Broad Bean | Quail Jus

Main Course

Desserts

2 Courses $55 pp / 3 Courses $70 pp

One account per table
Available Tuesday to Friday for lunch (4 Jan – 31 Oct)
Not available on special occasion days | No further discounts apply for this menu
Menu subject to change without notice

Weekend Long Lunch

9 Courses

Price Per Person | Whole Table Only | Min 2 People |
Available Saturday & Sunday Lunch Only

Danny’s Bread Organic Sourdough | Cultured Butter | Smoked Salt

Abrolhos Island Scallops | Shiitake Chawanmushi | Ginger | Black Sesame |
Dried Shallot

Brisbane Valley Quail | Corn Velouté | Baby Gem | Speck | Broad Bean | Hazelnut

Zucchini Flowers | Buffalo Ricotta + Lemon | Romesco | Olive

Coral Coast Barramundi | Jerusalem Artichoke | Spring Peas | Skordalia |
Champagne Butter Sauce

2GR Full Blood Wagyu Flank MBS 6-7+ | Green Peppercorn Mustard |
Roast Garlic | Jus

Chips | Herb Salt | Aioli

Mixed Leaf | Pickled Eschalot | Cucumber | Radish | Lemon Vinaigrette

Crème Brûlée | Coconut | Raspberry | White Chocolate

Add 2 Hours of Free-Flowing Wine for $50 Per Person
 (Whole Table Only)

Veuve Ambal Blanc de Blanc | Até Pinot Grigio |     
Rameau d’Or Petite Amour Rosé | Até Cabernet Sauvignon