Oliver’s A La Carte Menu

Free hotel return transfers (Cairns & Beaches)

Entrees

Fine Reef fish soup topped with anise foam, served cappuccino style with savoury Tim Tam $14

Chicken breast roulade smoked “a la minute”, served with crunchy green vegetable salad, Davidson plum dressing and crispy sunflower seeds $16

Crocodile and pumpkin cupcake, served with avocado mousse, vegemite caviar and lollipop of mozzarella and crispy pumpkin seeds $16

Steamed Townsville sea scallops, bush tamarind dressing, green papaya and sprout salad, sweet potato chips and sea water foam $16

Emu and caramelised shallots Rillettes layered with bush tomato jelly and bush herbs terrine, served on Bunya nut croutons $18

Salmon confit in sesame crust, served with Wakame seaweed salad, sushi rice mousse, crispy udon and wasabi foam $18

David Bres’ entrée tasting plate $22

Main Courses Seafood

Barramundi fillet and pepper leaf cooked in paper bark, served with tapioca, sweet potato and coconut risotto, and citrus dressing $29

Grilled red emperor fillet, baked snails in their shells with wattle seed and sea parsley butter served with sautéed parsnips and rocket and devil sauce $34

Roasted Moreton Bay bugs, served with pumpkin and bush tomato gnocchi, sautéed spinach, sauce “bobo” and cassava chips $36

Seafood casserole served with curry and coconut sauce, sweet potato, plantain banana and cashew nuts $38

Main Courses Vegetarian

Sweet potato and coconut risotto with seasonal vegetables and citrus dressing $20

Pumpkin and bush tomato gnocchi, sautéed spinach, “bobo” sauce and cassava chips $22

Main Courses Meat

Baked kangaroo tenderloin, mountain pepper creamy polenta, pineapple tempura, sautéed snow peas and liquorice dressing $29

Lamb tenderloin, lemon myrtle and bulgur tabouleh wrapped in char grilled eggplant, served with sautéed rocket salad, cherry tomatoes and Mungalli creek feta $34

Duck in two ways:
1. Comfit of legs served with quinoa tabouleh and spicy broth with anis
2. Carpaccio of breast seasoned with grapefruit and palm oil dressing $36

Grilled Angus beef strip loin, pepper berry sauce, Duchesse potatoes with macadamia nuts and “beurre noisette”, caramelised onions and crispy parmesan $36

Children’s Menu

Grilled beef, duchess potato and vegetables $14

Grilled Barramundi fillet and vegetable risotto $16

Desserts

Rosella milk shake served with buffalo yoghurt foam and wattle seed feuillete $12

Caramelised pineapple with Bundaberg rum served with sweet couscous, honey ice-cream and bush spices syrup $12

Crème brulée flavoured with smoked paper bark, Davidson plum jam and macadamia nuts crostini $14

Vertical millefeuille served with passion fruit jelly, coconut ice-cream and light vanilla cream $15

Chocolate volcano filled with Grand Marnier and caramel lava, served with banana ice cream $16

David Bres' assortment of desserts $18