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Menu Kitchen by Mike CBD

  • à la carte

à la carte

Dinner

Mike’s sourdough bread, Pepe Saya cultured & salted butter
$5
Thirlmere chicken liver pate, four spiced salt
$15
Fillet of flame tail snapper, mussel broth (GF)
$35
Wood roasted whole Eugowra quail, braised quince & witlof
$35
Rangers Valley beef skirt steak tataki, edamame, ponzu, horseradish (DF)
$33
Crispy fried Yamba school prawns, Old Bay spice (DF)
$14
Baked Hervey Bay scallops, bacon, thyme & garlic - (1/2 dozen)
$36
Vannella burrata, roasted fennel & pickled tops (V, GF)
$25
Grilled Southern calamari nduja, ink sauce & guanciale (GF, DF)
$28
Blackened leek, romesco, hazelnut vinaigrette (V, DF)
$22
Twice baked goat’s cheese soufflé, rosemary cream
$21
Twice baked goat’s cheese soufflé, rosemary cream
$24
Wood fired pumpkin & squash, red curry sauce (VE, GF, DF)
$23

Large items and sides, please check our blackboard

Chilled vanilla rice pudding, honeycomb, rhubarb jam (GF)
$12
Dark chocolate mousse, white chocolate cream (GF)
$13
Burnt blood orange tart, yoghurt
$14
Ice cream/ sorbet (GF)
$5

Cannot be reserved on TheFork

Prices and dishes may change.

These prices do not include offers.

Cannot be reserved on TheFork
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