Welcome to The Point Revolving Restaurant

Menu

• A La Carte

  Pacific oysters

  	3 / 15 each additional 4
  Natural, lemon
  Kilpatrick, smoked bacon
  Bloody Mary sorbet
  Tempura oysters, black garlic aioli

  Entree

  Duck liver parfait, chocolate, preserved cherries & toasted brioche	25
  Mooloolaba king prawns, charred baby gem, broad beans, parsnip, guanciale, miso hollandaise	26
  Cape Grim beef tartare, confit of shallots, chives, garlic flowers, sherry, focaccia	27
  Rannoch Farm quail breast, ras el hanout, barley, pickled zucchini, labneh	26
  Caramelised organic halloumi, carrots, walnut, balsamic pear, croûtons, honey vinaigrette, bitter leaves	22

  Main

  Local fish, cauliflower, Southern calamari, celery, lemon, black velouté	45
  Nicol's Free range chicken ‘poached & fried’, sweetcorn, leek, shiitake	42
  Cape Grim Scotch fillet 300gm, (MB4), Cygnet gourmet mushrooms, bone marrow, cocktail onions, parsley	56
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette	35
  Eye fillet steak ‘Diane’, cooked at your table, served with seasonal greens & dauphine potatoes with thyme	69
  Flambe prawns, cooked at your table, served with coconut rice, apricot chutney, coriander, puffed rice	59

  Sides

  Potato gratin, cream, garlic, onion & cheese	12
  Paris mash, brown butter, parsley	10
  Broccolini, oyster sauce, puffed wild rice, orange salt	10
  Heirloom carrots, barley, tarragon butter	12
  Assorted lettuce, radish, pickled shallots, croûtons, honey balsamic vinaigrette	7.5

  Dessert

  Leatherwood honey brûlée, malt crumble, lavender, Hellyer's Road whisky ice cream	18
  Fluffy milk rice pudding, apple, cinnamon, puffed rice, Kraken spiced rum & raisin ice cream	20
  Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey	18
  Valrhona chocolate fondant, mandarin compote, yoghurt sorbet, hazelnuts (baked to order)	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, green apple, walnut bread, lavosh
  Coal River 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
  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
  Fourme d’Ambert - Rhône Alps, Auvergne, France
  Cow’s milk – blue mould – mild – firm, creamy texture – aromatic flavour – savoury, nutty aftertaste

  Table d’hôte

  3 course 89

  Entree

  Hiramasa Kingfish ceviche, miso, green chili, yuzu, crispy potato
  Scottsdale pork belly, miso, red cabbage, sesame, grapes
  Cape Grim beef tartare, confit of shallots, chives, garlic flowers, sherry, focaccia
  Carnaroli risotto, pumpkin, pepitas, gruyère cheese, chorizo, garlic flowers

  Main

  Wild Clover lamb, sweet potato, kale, sumac, preserved lemon & herb salsa verde
  Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
  Local fish, cauliflower, Southern calamari, celery, lemon, black velouté
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette

  Dessert

  Valrhona chocolate fondant, mandarin compote, yoghurt sorbet, hazelnuts
  Leatherwood honey brûlée, Hellyer’s Road whisky ice cream, malt crumble, lavender
  Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey
  Bay of Fires cheddar, muscatel grapes, green apples, 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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• 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	95
  Three Course
  Add Cheese - 30g / 14 - each additional cheese 7.5
  served with muscatel grapes, green apple, walnut bread, lavosh

  Entrée

  Hiramasa Kingfish ceviche, miso, green chili, yuzu, crispy potato
  Rannoch Farm quail breast, ras el hanout, barley, pickled zucchini, labneh
  Carnaroli risotto, pumpkin, pepitas, gruyère cheese, garlic flowers

  Main

  Local fish, cauliflower, Southern calamari, celery, lemon, black velouté
  Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
  Cape Grim eye fillet ‘Diane style’, mushrooms, mustard, Brandy, dauphine potato
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette

  Dessert

  Leatherwood honey brûlée, malt crumble, lavender, Hellyer's Road whiskey ice cream
  Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey
  Warm chocolate brownie, mandarin compote, yoghurt sorbet, hazelnuts

  Tea or coffee

  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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• High Tea

  High Tea

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

  High Tea menu

  All menus are seasonal and subject to change without notice
  Please Note: Variations when catering for larger numbers can be made in consultation with our Restaurant Manager

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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 ceviche, miso, green chili, yuzu, crispy potato
  Rannoch Farm quail breast, ras el hanout, barley, pickled zucchini, labneh
  Carnaroli risotto, pumpkin, pepitas, gruyère cheese, chorizo, garlic flowers

  Main

  Local fish, cauliflower, Southern calamari, celery, lemon, black velouté
  Honey-glazed duck breast, variations of beetroot, potato, fermented apple, rosemary
  Wild Clover lamb, sweet potato, kale, sumac, preserved lemon & herb salsa verde
  Green peppercorn potato gnocchi, grilled zucchini, capsicum, pickled mushrooms, parmesan foam, fried roquette

  Sides

  Potato gratin, cream, garlic, onion & cheese	12
  Paris mash, brown butter, parsley	10
  Broccolini, oyster sauce, puffed wild rice, orange salt	10
  Heirloom carrots, barley, tarragon butter	12
  Assorted lettuce, pickled shallots, croûtons, honey balsamic vinaigrette	7.5

  Dessert

  Leatherwood honey brûlée, malt crumble, lavender, Hellyer's Road whiskey ice cream
  Textures of rhubarb, buttermilk cream, milk crumb, raspberries, licorice root, infused whey
  Bay of Fires cheddar, raisin jam, green apples, 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, vegetables	17
  Eye fillet 100gm, mash potatoes, vegetables	17
  Crumbed or pan fried local fish, mash potatoes, vegetables	17
  Macaroni cheese, toasted breadcrumbs, salad	17

  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.

  Download menu
• Wine List

  Wine

  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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• Valentine's at The Point Revolving

  Valentine's at The Point Revolving

  Four courses including a glass of sparkling on arrival. Choice of entree, main and dessert.

  145

  Amouse-Bouche

  Wagyu Beef Brisket, truffled potato foam, green beans

  Entree

  Mooloolaba Tiger Prawns - charred stone fruit, truffled goats' curd, sunflower seeds & shoots, lobster bisque
  Heirloom Tomatoes - Meander Valley goats' fetta cheese, roquette, pine nuts, olive tapenade, herb focaccia
  Robbin’s Island Wagyu Tongue Carpaccio & Salad - miso, edamame, pickled daikon, caramelised baby cos, ponzu, Asian herbs

  Main Course

  Flinder’s Island Lamb Rump & Neck - sweet potato, asparagus, yoghurt, sumac, smoked almond, red onion
  Fish of the Day - fennel, creamy spinach, ricotta, house made pasta, pickled raspberries, velouté de poisson
  Aged Cape Grim Sirloin - Cygnet gourmet mushrooms, pan-fried & pâté, caramelised onion, dark ale wafer, bone marrow jus
  Green Peppercorn Gnocchi - grilled zucchini, pickled mushrooms, capsicum, parmesan foam & cracker, mixed herbs

  Dessert

  Littlewood Strawberries - honey crème brûlée, lemon curd, champagne, meringue, macadamia nuts
  Tasmanian Cherries & French Valrhona Chocolate - brownie, cocoa & cherry fluid gel, vanilla bavarois, Kirsch Wasser, cherry ice cream
  Selection of Coal River Valley Cheese - caramelised Huon apple, walnuts, muscatel grapes, Point lavosh, walnut bread

  To Finish

  Coffee Parfait Chocolate Cup
  Tea & Coffee
  Our menus contain 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.