WELCOME TO

Signature’s creative and flexible menu has been specifically designed to celebrate quality local Queensland ingredients

and seasonal inspirations.

This evolving showcase of modern Australian cuisine promises you a bespoke and vibrant dining experience each and every time.

EnjoyCHRIS NORMAN

Executive Chef, Emporium Hotel South Bank

TO START

DINING EXPERIENCES

TWO COURSE

SIGNATURE EXPERIENCE

| 65.0

| 85.0

| 99.0

CLYDE RIVER SYDNEY ROCK OYSTERS

Select any two courses, from entrée, main, cheese or dessert

Select any three courses, from entrée, main, cheese or dessert

Elevate your dining experience to whole new level.Our most popular experience.

| 5.0 EA

THREE COURSE

Fresh yuzu, scampi caviar & cucumber mignonette

PAIRING WINES FOR EACH COURSE

InternationalCorovin

LocalTHREE COURSE PAIRING

Local | 40.0

Elevate your experience, with wine pairingby Signature’s Head Sommelier, Antoine Heurtier.

TWO COURSE PAIRING

SIGNATURE EXPERIENCE PAIRING| 80.0| 120.0| 160.0

LocalInternational

Corovin

InternationalCorovin

| 60.0| 85.0

| 40.0| 60.0| 85.0

EXPERIENCE99.0

ENTRÉE

MAIN

CHEESE

PALATE CLEANSER

DESSERT

AMUSE BOUCHE

Select one entrée from the menu

Select one main from the menu

Select one cheese from the menu

Select one dessert from the menu

PETIT FOURS

ENTRÉE

Corn, red pepper, pancetta, buckwheat, sorrel, finger lime

Quail egg, green beans, tomato, kalamata salt, anchovy, potato emulsion

Smoked parsnip, caramelised pear, bay leaf & juniper jus

Young vegetables, globe artichoke mousse, olive soil,

ROCKY POINT COBIA

SEARED MOOLOOLABA TUNA

LOIN & SHOULDER OF FAIR GAME VENISON

SIGNATURE GARDEN

chardonnay vinaigrette

MAIN

FILLET OF CORAL TROUT

RUMP OF MOTTAINAI LAMB

BRISBANE VALLEY QUAIL

FALLS FARM HERILOOM BEETROOT

Tropical rock lobster, zucchini, heirloom tomato, rosella

Fresh peas, romesco, cavolo nero, black garlic & parmesan gnocchi

Braised red cabbage, pumpkin, Stanthorpe black truffle

Celeriac puree, quince, pickled blackberry, walnut, lentil & apple

CHEESE

Persimmon, pomegranate, rose geranium

Sweet potato doughnut, balsamic, cashews

Greenlee Macadamia & Saltbush pesto, millet & grain cracker

Miso glazed fig, almond crumb

WOOMBYE BLACKALL GOLD (QLD)

TARWIN BLUE (VIC)

TOWRI SALTBUSH (QLD)

TOFU 'CHEESECAKE'

DESSERT

COCOA & EUCALYPTUS

TOWRI SHEEP'S EWEGHURT BAVAROIS

NATIVE BLOOD LIMES

PARSNIP & TONKA

Avocado mousse, cocoa sorbet, crystallised cocoa nibs, eucalyptus snow

Pink pepper & rosella crumb, strawberry sorbet, rosemary oil

Liquor 43 syllabub, blood lime confit, brandy snap, blood orange sorbet

Honey roasted parsnip, caramelised apple, crisp puff pastry,tonka bean ice cream