Menu Kitchen by Mike CBD

  • à la carte

à la carte


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

Large items and sides, please check our blackboard

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

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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