Harbourside Bar & Kitchen

Tableland's vegetable & lentil soup with parsnip chips & artisanal pumpkin sourdough. Delicious with a medium or full bodied white wine

An Aussie twist on the Italian classic. Toasted sourdough topped with smashed avocado salsa, strawberry gum jam & spicy jalapeno chutney. Sparkling recommended with this

Bush salt & mountain pepper dusted calamari, with lemon myrtle citrus aioli & charred lime gel. Well matched with a fresh and crisp white wine

With roasted tomatoes, horseradish cream, orange dressing, roasted walnuts & macadamias & mint. A fresh and crisp white wine drinks well with this

Roasted pumpkin hummus, with garlic & tahini, topped with roasted pumpkin seeds, smoked chickpeas, mixed sesame & smoked paprika, served with Italian flatbread. Delicious with skin-contact white wine or craft beer

Queensland scallops with corn puree, crispy pancetta, lemon butter & lime caviar. Just right with a glass of fresh and crisp white wine

Seared Atlantic salmon, sustainably farmed in Tasmania in soy lime dressing with a touch of chilli & micro greens. Pairs well with a Japanese Sake

Baked Queensland Porchetta infused with Chef Marcel's special mix of Italian herbs, served with walnut & apple salad, & balsamic reduction. Great with a medium or full bodied white wine

House-smoked crocodile with snow peas & Blackforest bacon in creamy white wine sauce, served on locally made lemon myrtle linguine. Well-matched with a skin contact white wine

Tender slow-braised Bingil Bay osso buco ragu, served with pappardelle. Great with a light or medium bodied red wine

Succulent char-grilled lamb fillet with warm quinoa, zucchini, & eggplant salad, pickled beets & carrots, & plum conserve. Drinks well with a medium or full bodied red wine

Finger lime, Wondaree macadamia, coconut & parsley encrusted barramundi, with mountain pepper garlic mash, seasonal Tableland's vegetables, balsamic glaze & charred lemon. Fresh & crisp white wine works well with this dish

Aged Bingil Bay Beef 250g rib-eye grilled to your liking, with white truffle butter, cherry & apple wood-smoked sea salt, French fries & Tableland's vegetables. Perfect with a full bodied red wine

Baked Queensland Porchetta infused with Chef Marcel's special mix of Italian herbs, served with roasted rosemary potatoes, Dutch carrots, green beans, & apple & celery slaw. Great with a medium or full bodied white wine

Free-range jerk chicken with grilled pineapple & avocado salsa, sweet potato mash, & award-winning Fenglehorn jalapeño sweet chilli sauce. We recommend a glass of Beaujolais with this dish

Locally caught Coral Sea fish with cauliflower, carrots, bamboo shoots & green beans, in Thai red curry, finished with Thai basil & coriander, & served with steamed jasmine rice. Riesling or Muscadet works well with this dish

Slow roasted Bingil Bay Beef Cheeks with braised red cabbage, house dried Granny Smith apple, parsnip & swede mash, carrots & broccolini. Pairs well with a medium or full bodied red wine

Chickpeas, onion, tomatoes, coriander seed, garlic, chilli, ginger. Pairs perfectly with a craft beer, light or medium bodied red wine

Spinach, onion, ginger, garlic, garam masala, cream, paneer. Great with a light or medium bodied red wine

Sweet potato, cauliflower, eggplant, green beans, roasted cashew nuts. Matches well with an elegant Rosé or crisp apple cider

Try all the above three curries for an eclectic taste of Indian cuisine. We recommend accompanying this with a light or medium bodied red wine or craft beer

with Tomato Kasundi

with Orange Dressing

Slow-poached Tableland's pear glazed with Daintree rainforest honey toffee, roasted coconut & Licks raspberry & coconut gelato. Well-matched with Tamburlaine Wine Lovers Sweet Phoebe dessert wine

Licks vanilla bean gelato with a shot of local Skybury espresso & almond biscotti. Great with an Amaretto

Queensland peanut butter panna cotta with brûléed local banana & almond chocolate gravel. Great with Tamburlaine Wine Lovers Sweet Phoebe dessert wine

A vegan tropical interpretation of the Italian classic. Cashew, cocoa, wattleseed & Skybury coffee made with coconut, dates & almonds. Superb with Kahlua

Inspired by Executive Chef Marcel Stammeier's grandmother's traditional recipe. Granny Smith apples, spiced rum-infused raisins, cinnamon, almonds, walnuts & Licks rum & raisin gelato. Perfect with a Kalleske JMK Fortified Shiraz Vintage Port

NV, Sparkling High and Dry, Premium Cuvee – Chardonnay (Org)

NV, Prosecco Extra Dry, DOC – Glera (Org)

2018, 'I'll Fly Away', Pétillant Naturel, Eden Valley, SA – Riesling (Pet Nat, PF)

2018, Mark Davidson Eighty-Seven - Sauvignon Blanc Semillon (Org)

2018 - Sauvignon Blanc (Org)

2018, The Agreement – Sauvignon Blanc (Sust)

2018 Riesling (Mini, Bio)

2017, 100 Hugel– Riesling (Org, Bio)

2018, Mark Davidson Sanctuary Farm – Chardonnay (Org)

2017, Oris – Trebbiano, Pecorino and Passerina (Org)

2017, La Louvetrie – Melon de Bourgogne (Bio)

2017, Blanc – Aligoté (Bio)

2017, The Amphora – Viognier, Marsanne and Roussanne (Nat, Mini)

2018, Pinot Gris (Mini)

2015, 'Rami' – Izolia, Grecanico (Nat, Bio)

2018, Wine Lovers Petite Fleur – Grenache, Shiraz (Org)

2017, Luna de Fresa – Tempranillo (Bio, Org)

2017, Pinot Noir (Nat, Mini)

2017, 'Les Griottes', Gamay Noir (Nat)

2017, 'Cep by Cep', Anjou Rouge – Cabernet Franc (Org)

2018, Mark Davidson Three's a Crowd – Cabernet Sauvignon, Merlot (Org)

2017, Moppa – 86% Shiraz, 11% Petit Verdot, 3% Viognier (Org, Bio)

2016, Edwards Road – Cabernet Sauvignon (Sust)

2016, Old Vine – Grenache (Org, Bio)

Clean, crisp, fruity

Elegant, delicate, fruity

NV, Wine Lovers Sweet Phoebe – Riesling (Org)

2016, JMK VP – Fortified Shiraz (Bio, Org)

Umeshu – Plum (Mini, Nat)