OYSTERS

• MARKET OYSTERS SHUCKED TO ORDER (GF, DF)

  natural with lemon and sake migonette

  6ea

CAVIAR

• FROZEN VODKA AND CAVIAR BUMP (GF, DF)

  45

• 10G WHITE STURGEON CAVIAR (GF, DF)

  80

BITES

• MARINATED SICILIAN AND LIGURIAN OLIVES (GF, VE)

  rosemary, garlic, lemon, guindilla pepper

  10

• MUSHROOM CIGAR (V, DF)

  light pastry, wild funghi emulsion, black truffle, black olive, chive - minimum order 2

  10ea

• MISS MONEYPENNY'S SIGNATURE PRAWN TOAST (DF)

  local king prawn, yuzu, soy, korean chilli paste, sesame - minimum order 2

  11ea

• YELLOWFIN TUNA CRUDO (DF)

  squid ink, sundried tomato, mandarin evoo, pistachio - minimum order 2

  12ea

• FLASH FRIED SQUID (GF)

  chilli, lime, soy

  12ea

ENTREE

• VANELLA BURATTA (V, GF)

  caramelised peach, fresh basil, jerez vinaigrette

  28

• WAGYU BEEF CARPACCIO (DF)

  smoked enoki mushroom, ponzu jelly, spanish onion, mizuna

  30

• ROAST DUCK TORTELLINI (DF)

  miso bone broth consommé, japanese blush turnip, nasturium

  31

• HIRAMASA KINGFISH CEVICHE (DF, GF)

  pickled jalapeño, pomegranate, aji amarillo citrus dressing

  30

• GRILLED MOOLOOLABA KING PRAWNS (GF)

  red miso garlic butter, lemon oil, yuzu gel

  35/46

MAIN

• ORGANIC GRILLED PORTUGUESE CHICKEN (GF, DF)

  citrus dressing, guindilla peppers, pickled red onion, lime, romesco sauce

  45

• CORAL COAST BARRAMUNDI (GF)

  beurre blanc, salmon roe, capers, kipfler potato

  47

• BLACK TRUFFLE RISOTTO (GF, V)

  local mushrooms, porcini, grana padano, parmesan, chive

  48

• BERKSHIRE PORK CUTLET (GF)

  native muntries, mustard green, oxalis, apple cider jus

  49

• WAGYU BEEF RUMP MB8+ (GF, DF)

  pickled shallot, crispy kale, porcini emulsion, red wine jus

  58

SOCIAL SHARE DINING

• WHOLE ORGANIC GRILLED PORTUGUESE CHICKEN (GF, DF)

  citrus dressing, guindilla peppers, pickled red onion, lime, romesco

  85

• SLOW COOKED LAMB SHOULDER (GF)

  mint salsa, mustard tzatziki, lemon, soft herbs

  90

• CHARCUTERIE BOARD

  di san daniele prosciutto, black truffle and squid ink salami, pork and native berry salami, duck and cherry pâté, daily accompaniments  - add cheese selection 12/26/38

  44

• SEAFOOD EXPERIENCE (GF)

  CHILLED AND RAW - freshly shucked oysters, crudo of hiramasa kingfish, chilled mooloolaba king prawns, yellowfin tuna tartare - add 10g white sturgeon caviar 80. HOT AND GRILLED - salt and pepper squid, moreton bay bug tails, kingfish collar, mooloolaba king prawns, daily accompaniments

  174

SIDES

• ROAST GARLIC PIZZA BREAD (V)

  confit garlic, parmesan, fior di latte, rosemary, parsley

  19.5

• ARTISAN SOURDOUGH (V)

  house made flavoured cultured butter

  11

• ASSORTED LOCAL LETTUCE (V, GF, DF)

  pomegranate, spanish onion, honey pepper dressing

  13

• TRUFFLE FRIES (V, DF)

  sea salt, truffle aioli - add shaved pecorino romano 5

  13

• ROAST BEETROOT (V, GF)

  marscapone, fresh basil pesto, shallot, pistachio, pangratto, wild rocket

  14

• TWICE COOKED CRISPY POTATO (GF, DF)

  cooked in wagyu fat, garlic, chilli, rosemary

  14

• BROCCOLINI (GF)

  garlic and miso butter, crisp almond

  14

DESSERT

• NEW YORK CHEESECAKE

  cheesecake mousse, feuilltine flakes, wild berries

  19

• CARAMELISED PINEAPPLE CARPACCIO (VE, GF)

  coconut sorbet, lime gel, pink peppercorn crumb

  19

• MISS MONEYPENNY'S GAY TIME (GF)

  hazelnut and vanilla parfait coated with chocolate

  19

• CHEESE SELECTION

  12 / 26 / 38

• AFFOGATO

  19

AFTER DINNER DRINKS

• MISS MONEYPENNY'S GRASSHOPPER

  20

• LEMON CHEESECAKE

  21

• TIRAMISU MARTINI

  22

• SHEEPDOG PEANUT BUTTER WHISKEY

  14

• BARENJAEGER AUSTRIAN HONEY LIQUEUR

  14

DESSERT WINE BY THE GLASS 

• FROGMORE CREEK ICE RIESLING

  22

• DE BORTOLI NOBLE ONE SEMILLION

  24

CHEF'S PREMIUM SELECTION

• CHEF’S SIGNATURE SEVEN DISH SELECTION

  a carefully curated menu of miss moneypenny’s signature dishes110pp

  wine pairing67pp

• YELLOWFIN TUNA CRUDO (DF)

  squid ink, sun dried tomato, mandarin evoo, pistachio

• MISS MONEYPENNY'S SIGNATURE PRAWN TOAST (DF)

  local king prawn, yuzu, soy, korean chilli paste, sesame

• HIRAMASA KINGFISH CEVICHE (DF, GF)

  pickled jalapeño, pomegranate, aji amarillo citrus dressing

• WAGYU BEEF CARPACCIO MB8+ (GF)

  yuzu kosho emulsion, garlic chips, pickled daikon, ponzu, spanish onion

• CORAL COAST BARRAMUNDI (GF)

  beurre blanc, salmon roe, capers, kipfler potato

• WAGYU BEEF RUMP MB8+ (GF, DF)

  pickled eschalot, crispy kale, porcini emulsion, red wine jus

• NEW YORK CHEESECAKE

  cheesecake mousse, feuilletine flakes, wild berries

ADD ON SIDES

• ROAST GARLIC PIZZA BREAD (V)

  confit garlic, parmesan, fior di latte, rosemary, parsley

  19.5

• ARTISAN SOURDOUGH (V)

  house made flavoured cultured butter

  11

• ASSORTED LOCAL LETTUCE (V, GF, DF)

  pomegranate, spanish onion, honey pepper dressing

  13

• TRUFFLE FRIES (V, DF)

  sea salt, truffle aioli - add shaved pecorino romano 5

  13

• ROAST BEETROOT (V, GF)

  marscapone, fresh basil pesto, shallot, pistachio, pangratto, wild rocket

  14

• TWICE COOKED CRISPY POTATO (GF, DF)

  cooked in wagyu fat, garlic, chilli, rosemary

  14

• BROCCOLINI (GF)

  garlic and miso butter, crisp almond

  14