Menu Vaquero Dining

  • à la carte

à la carte


MaryAnn’s sourdough, house butter & sesame crumb
Marinated Mt Zero olives (DF, V, GF)
Coal fired octopus, baba ganoush, pickled garlic & smoked almond (GF)
Pumpkin rotolo, burnt butter, golden raisins, pine nuts & herbs (V)
Free range pork, Jerusalem artichoke, charred pineapple & macadamia (GF, DF)
Market fish, piquillo peperonata, almond tarator & white anchovy
Smoked paprika stuffed duck breast, cavolo nero, pear & pistachio (GF)
Wild Stanthorpe venison, fried cauliflower, golden raisin puree & coal roasted pomergante
Aged Beef, market mushrooms, potato puree, black garlic & smoked beef fat ( POA)
Basque style sweet potatoes, fermented chilli & yoghurt (GF, V)
Heirloom tomatoes, smoked fior di latte, chervil & pickled red onion (V, GF)
Crispy fried sheep brains & green chilli sauce (DF)
Western Australian amaebi prawns, prawn cracker & finger lime
Charred corn, turmeric and corn butter & popcorn (V, GF)
Terrine of the day, Vaquero style
Charcuterie, house bread & pickles

Up tp 8

Quail stuffed with morcilla, silver beet takana, burnt grapes, pecans & fromage blanc

Dessert & cheese

Selection of house made petit fours
Chilli, lime and Marconi 46 gin granita, chocolate sorbet & smoked chilli tuile
Turmeric panna cotta, poached pear, honey & pistachio halva (GF)
Meringue Snowman, lemon curd, fresh berries & pocky sticks
House made baked ricotta, fresh figs, candied pecans & toasted linseed wafer (GF)
Cheese board, with seasonal accompaniments Brie, Hard, Blue

Three portions

Prices and dishes may change.

These prices do not include offers.

Free serviceInstant booking