Welcome to The Point Revolving Restaurant

Menu

• A La Carte

  Pacific oysters

  	5
  Natural, lemon
  Kilpatrick, smoked bacon
  Bloody Mary sorbet
  Tempura oysters, black garlic aioli

  Entrée

  Australian U10 King Prawns, shiitake dashi, bok choy, crispy leek dumplings, daikon, coriander, edamame beans, sesame	27
  French style Cape Grim beef tartare, egg yolk cream & cured, white anchovies, Sherry gel, nasturtium, house made waffle potatoes	27
  Rannoch Farm quail breast, house-made falafel, onion, Cygnet mushrooms, herbs, red wine jus	26
  Master stock braised pork belly, barley, celeriac, apple, mustard, cos lettuce, tarragon, walnut dressing	24
  Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms	26

  Main

  Panfried local fish, carnaroli risotto, pumpkin textures, guanciale, lobster velouté, roquette, parmesan chips	45
  ‘Coq au vin’, Nichol’s free range chicken, poached & panfried, carrot, caramelised onion, leek, red wine, mash & parsley	46
  300gm grass fed Cape Grim sirloin (MB4), carrots, onion, spinach, parsley, potato gratin, bone marrow jus with leaves, croûtons, walnut-balsamic dressing	56
  Tasmanian slow cooked lamb rump & braised neck, cauliflower, sweet potato, snow peas, almonds, green raisins, herb salsa verde, dukkah seasoning	54
  House-made green peppercorn potato gnocchi, asparagus, kale, radish, green raisins, blue cheese sauce, savoury walnut granola	35
  Flambé prawns, cooked at your table, served with pineapple salsa, puffed rice, coriander & your choice of coconut rice or stir-fried rice	59
  Eye fillet steak ‘Diane’, cooked at your table, served with green beans & speck, Dauphine potatoes with thyme	69

  Sides

  House made potato gratin, cream, parmesan cheese, shallots & garlic	10
  Paris mash, brown butter, parsley	10
  Broccolini, oyster sauce, puffed wild rice, pickled red chili	10
  Assorted lettuce, radish, pickled shallots, croûtons, honey balsamic vinaigrette	7.5
  Caramelised beetroot, Sherry vinegar, Meander Valley feta cheese, pumpkin seeds, roquette	10

  Dessert

  Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, yoghurt sorbet	18
  *Textures of rhubarb & berries, honey crème brûlée, elderflower, milk crumble, lemon sorbet, pistachio sponge, meringue	18
  Valrhona chocolate fondant, (baked to order) banana, coconut bavaroise, hazelnut, yuzu & lemon curd, chocolate soil, rum & raisin ice cream	22
  *Crêpe Suzettes, (cooked at your table) burnt orange ice cream, butter crumble, Grand Marnier	28
  *gluten free option available

  Cheese

  	30g / 14 - each additional cheese 7.5
  Served with muscatel grapes, Tasmanian fresh apple & purée, walnut bread, lavosh
  Coal River Farm Triple Cream Brie | Tasmania
  Cow’s milk - very indulgent - robust, full flavour - snowy rind - mottling as it matures
  Tilsit Heidi Farm | Tasmania
  Cow’s milk - rich, dense texture - distinctive nutty overtone
  Coal River Farm Blue | Tasmania
  Cow’s milk - mild blue - Penicillium Roqueforti - unique, subtle flavour - slightly sweet, tangy - just the right amount of salt
  Bay of Fires Clothbound Cheddar | Tasmania
  Cow’s milk - traditional recipe - buttery, yellow colour - matured 12 months to 2 years - sharp, rounded, slightly salty - crumbly in texture
  Pyengana Mature Cheddar | Tasmania
  Cow’s milk - semi hard, artisan - creamy, crumbly, smooth texture - full flavoured, herbaceous, spicy
  Ashgrove Mr Bennett’s Blue | Tasmania
  Cow’s milk - blue mould - smooth, creamy texture - aged several months - good depth of veining & distinctive bite

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• Table d’hôte

  Table d’hôte

  3 course

  89

  Entrée

  Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms
  Rannoch Farm quail breast, house-made falafel, onion, Cygnet mushrooms, herbs, red wine jus
  Duck liver parfait , cipollini onion jam, blueberries, Sauterne gel, lettuce leaves, house made brioche, whipped duck fat

  Main

  Panfried local fish, carnaroli risotto, pumpkin textures, guanciale, lobster velouté, roquette, parmesan chips
  Tasmanian slow cooked lamb rump & braised neck, cauliflower, sweet potato, snow peas, almonds, green raisins, herb salsa verde, dukkah seasoning
  Honey glazed duck breast, braised red cabbage, parsnip, bread dumplings, caramelised chestnuts, duck & orange jus
  House-made green peppercorn potato gnocchi, asparagus, kale, radish, green raisins, blue cheese sauce, savoury walnut granola

  Dessert

  Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, yoghurt sorbet
  Textures of rhubarb & berries, honey crème brûlée, elderflower, milk crumble, lemon sorbet, pistachio sponge, meringue
  Coal River Farm Triple Brie, muscatel grapes, Tasmanian fresh apple & purée, walnut bread, lavosh

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• Group Menu

  Group options

  Available for groups of 12 to 40 people
  glass of sparkling wine included
  Entrée & Main Course OR Main Course & Dessert	86
  Two Course
  Entrée, Main Course & Dessert	96
  Three Course
  Add Cheese - 30g / 14 - each additional cheese 7.5
  served with muscatel grapes, Tasmanian fresh apple & purée, walnut bread, lavosh

  Entrée

  Hiramasa King fish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms
  Rannoch Farm quail breast, house-made falafel, Cygnet mushrooms, herbs, red wine jus
  Spiced barley salad, goat's feta cheese, cleriac, apple, lettuce, tarragon, walnut dressing

  Main

  Panfried local fish, carnaroli risotto, pumpkin textures, guanciale, lobster velouté, roquette, parmesan chips
  Honey glazed duck breast, braised red cabbage, parsnip, bread dumplings, caramelised chestnuts, duck & orange jus
  Cape Grim eye fillet ‘Diane style’, mushrooms, mustard, brandy, Dauphine potato
  House-made green peppercorn potato gnocchi, asparagus, kale, radish, green raisins, blue cheese sauce, savoury walnut granola

  Dessert

  Textures of rhubarb & berries, honey crème brûlée, elderflower, milk crumble, lemon sorbet, pistachio sponge, meringue
  Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, yoghurt sorbet
  Warm chocolate brownie, banana, coconut bavaroise, hazelnut, yuzu & lemon curd, chocolate soil, rum & raisin ice cream
  Freshly brewed tea or coffee with petit fours
  Please note: variation when catering for larger numbers can be made in consultation with our Restaurant Manager.
  Please note: our menu contains many food allergens. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guests' dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.

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• Point Revolving Breakfast

  Point Revolving Breakfast

  Bookings are essential
  Point Revolving Breakfast	32
  Continental tower + 1 hot breakfast option
  Includes organic fruit juice + a barista coffee or freshly brewed tea

  Continental Breakfast Tower

  Chef's daily breakfast special
  Freshly baked croissants, Danish pastries & condiments
  Seasonal fruit plate

  Hot Breakfast

  Free range omelette
  Choice of: mushroom, spinach & Pyengana mature cheese OR Scottsdale ham, cheese & tomato
  Ham & eggs: poached free range eggs, Scottsdale ham on toasted sourdough, Hollandaise sauce
  Smashed avocado, goat's cheese, fresh herbs: qith poached free range eggs on toasted sourdough, Hollandaise sauce
  The Point Big Breakfast: Your choice of P/F/S free range eggs, Scottsdale bacon, pork sausage, sautéed mushrooms & spinach, confit cherry tomatoes & toasted sourdough
  Toasted banana bread: with caramelised banana & pecan nuts, natural yoghurt & rapadura sugar
  Eggs on Toast: your choice of P/F/S free range eggs on toasted sourdough

  Sides

  	5 each
  Scottsdale bacon
  Sautéed mushrooms
  Pork sausage
  Smashed avocado
  Smoked salmon
  Confit cherry tomatoes

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• Valentine's Day

  Valentine's Day - Friday 14/2/20

  Bookings are essential
  Price includes a glass of French sparkling rose + a rose for your partner	$175 per adult
  Menu subject to change without notice

  Amuse Bouche

  Local Oyster, Bloody Mary Style

  Entrée

  Mooloolaba Wild Caught Prawns, charred stone fruit, truffled goat's curd, sunflower seeds & shoots, Lobster bisque
  Heirloom Tomatoes, Meander Valley goat's feta cheese, lentils, roquette, pine nuts, herb focaccia

  Main Course

  Flinder's Island Lamb Rump & Neck, sweet potato, cauliflower, snow peas, herb salsa verde, house-made dukkah seasoning
  Fish of the Day, carnaroli risotto, pumpkin, roquette, pepitas, velouté de poisson
  180g Cape Grim Fillet, Cygnet gourmet mushrooms, caramelised onion, potato gratin, Diane sauce
  Green Peppercorn Gnocchi, kale, asparagus, green raisins, blue cheese sauce, herbs

  Dessert

  Littlewood Strawberries, honey crème brûlée, lemon curd, champagne, meringue
  Tasmanian Cherries & French Valrhona Chocolate, chocolate tart, cocoa & cherry gel, vanilla bavarois, Kirschwasser, cherry ice cream
  Coal River Farm Cheese, caramelised Huonville apple, walnuts, muscatel grapes, Point lavosh, walnut bread

  To Finish

  Tea or Coffee
  Point Iced Mocha Cups
  Please note:Our menu contains many food allergens and intolerances. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guest dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.

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• High Tea

  High Tea

  Includes a glass of sparkling wine.	45
  Available Wednesday to Sunday 2:30pm - 4:30pm

  High Tea menu

  Lemon Meringue Tart, Strawberry Gel
  Fresh Fruit Tart, Kirsch Cremeux
  Summer Berry Glass, Savoy Biscuit, Hint of Lemon
  Valrhona Triple-Layered Chocolate Gateaux
  Point Scones, French Preserves, Ashgrove Cream
  Cream Cheese & Cucumber Finger Sandwiches
  Slow cooked Chicken Breast, Cos Lettuce, Black Truffle Aioli, shaved Radish on Wholemeal Semolina Roll
  Poached Prawn Salad, on Brioche Bun, Cocktail Sauce
  Onion & Gruyère Cheese Quiche
  TEA / COFFEE
  All menus are seasonal and subject to change without notice
  Please note: our menu contains many food allergens. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guests' dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.

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• Friday Lunch

  Friday Lunch

  Entrée & Main Course or Main Course & Dessert	62
  2 course
  Entrée, Main Course & Dessert	69
  3 course

  Friday Lunch Menu

  Entrée

  3 natural Pacific oysters, lemon
  Hiramasa kingfish sashimi, cucumber, avocado, ponzu dressing, soba noodles, sesame, finger lime, micro herbs, enoki mushrooms
  Rannoch Farm quail breast, house-made falafel, onion, Cygnet mushrooms, herbs, red wine jus
  Spiced barley salad, goat's feta cheese, celeriac, apple, lettuce, tarragon, walnut dressing

  Main

  Panfried local fish, carnaroli risotto, pumpkin textures, guanciale, lobster velouté, roquette, parmesan chips
  Honey glazed duck breast, braised red cabbage, parsnip, bread dumplings, caramelised chestnuts, duck & orange jus
  Tasmanian slow cooked lamb rump & braised neck, sweet potato, cauliflower, snow peas, almonds, green raisins, herb salsa verde, dukkah seasoning
  House-made green peppercorn potato gnocchi, asparagus, kale, radish, blue cheese sauce, green raisins, savoury walnut granola

  Sides

  House made potato gratin, cream, parmesan cheese, shallots & garlic	10
  Paris mash, brown butter, parsley	10
  Broccolini, oyster sauce, puffed wild rice, pickled red chili	10
  Assorted lettuce, pickled shallots, croûtons, honey balsamic vinaigrette	7.5

  Dessert

  Walnut & maple syrup tart, buckwheat pastry, red wine poached pear, sauce Anglaise, yoghurt sorbet
  Textures of rhubarb & berries, honey crème brûlée, elderflower, milk crumble, lemon sorbet, pistachio sponge, meringue
  Coal River Farm Triple Brie, muscatel grapes, Tasmanian fresh apple & purée, walnut bread, lavosh
  Please note: Our menu contains many food allergens and intolerances. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guest dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.

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• Children's Menu

  Young Diner's menu

  Main

  Crumbed chicken, mash potatoes, seasonal vegetables	17
  Eye fillet 100gm, potato gratin, seasonal vegetables	17
  House-made, crumbed fish cake, sweet potato, seasonal vegetables, lemon	17
  Macaroni cheese, toasted breadcrumbs, salad	17

  Sides

  Bowl of chips, house seasoning & tomato sauce	7.5
  Vegetable chips & aioli	7.5

  Dessert

  Chocolate brownie, banana ice cream	10
  Vanilla bean ice cream, meringue & fruit	10
  Please Note: Our menu contains many food allergens and intolerances. All food items are prepared in the same kitchen handling ingredients made from wheat, cereals containing gluten, milk, tree nuts, peanuts, crustaceans, fish, sesame seeds, eggs, soybeans and lupins. Whilst all reasonable efforts are taken to accommodate individual guest dietary needs, we cannot guarantee our food will be 100% allergen free. Selected dishes can be prepared without the addition of wheat, gluten or dairy, however, we cannot guarantee traces will not remain. Please do not hesitate to alert our staff with any specific dietary requirements.

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• Wine List

  Wine & Beverage List

  The Point Revolving Restaurant has an extensive premium local and international wine list. For any special requests please advise at time of booking.

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