STARTERS
Freshly shucked oysters with green chilli nahm jim dressing
6 19 12 38
Cured ‘Chinook’ salmon gravlax with pickled saffron zucchini, soft boiled
egg and asparagus, za’atar crisps 18
Warm kingfish carpaccio with black bean and chilli dressing, marinated wakame, crisp shallot, spring onion and coriander, orange zest 18
SALADS
House salad of rocket, baby beets, goat’s curd, Spanish olive, roasted walnuts and mint, champagne vinaigrette 14
Crispy fried chilli salt calamari salad with green papaya, lychee,
Thai peanut crumble, sweet soy glaze 17
or with five spiced crispy silken tofu 16
Caesar salad with crisp bacon, croutons, shaved parmesan, Ortiz anchovy and a soft boiled egg, house dressing 16
MAINS
Risotto of green pea & asparagus with baby spinach, mixed herbs,
shaved parmesan and truffle oil 20
Linguini puttanesca with sautéed local red claw yabbies, tiger prawns,
mixed herbs, shaved parmesan 22
Garlic, chilli and caper hot pot prawns with steamed rice, garden salad,
fresh lemon 21
Chermoula rubbed Moreton Bay bugs with cumquat and coriander cous cous salad, almond tarator 26
Pan seared fish of the day on crushed kipfler potato and snow pea salad, lemon, caper and tomato beurre blanc 24
Grilled Wagyu rump steak with café de Paris butter, house fries, garden salad, thyme jus 24
SIDES
Sautéed green beans with toasted almonds 8
Crisp chat potatoes with salted butter and chives 8
Shoestring fries 7
Steamed jasmine rice 5
Green salad leaves with champagne vinaigrette 8
| | Daily baked house bread roll served with condiments 8
Duck liver pâté with cassis & cranberry jelly, toasted bread 12
ENTRÉE
House salad of mixed leaves, goats cheese, apple, celery & walnuts, champagne vinaigrette 14
Evan’s warm kingfish carpaccio with blackbean & chilli dressing, crisp
shallot, wakame, spring onion, coriander & orange zest 19
Crispy fried salt & pepper squid with green papaya & lychee salad, peanut crumble, sweet soy glaze 18
Peanut crusted yellowfin tuna with sticky glazed pork belly, watermelon
& thai herb leaf salad, ginger pineapple relish 21
Duck, cabbage, waterchestnut & shataki “pot sticker” dumplings with barbeque light soy dipper, duck consommé cleanser 18
Seared beef fillet tataki with buckwheat noodle salad, apple & beansprout slaw, goma shabu dipping sauce 19
Red wine braised oxtail tortellini with salad of broad bean, caramelised
fennel, semi dried tomato, sweet corn purée & truffle honey jus 18
MAINS
Linguini pasta tossed with chilli, garlic, capers, asparagus, tomato, mushrooms, baby spinach, mixed herbs & shaved parmesan 22/32
Linguini pasta of tiger prawns & picked spanner crab with chilli, garlic, kalamata olives, shellfish pomodoro sauce, baby spinach, mixed herbs & parmesan 24/34
Fresh local market fish fillet of the day Market Price
Seared yellow fin tuna on salad of caramelised potatoes, cucumber, fennel, cherry tomato, mint, pickled white anchovy, honey mustard seed vinaigrette 34
Sautéed Moreton bay bugs in a curry laksa sauce with bok choy, baby corn
& beansprouts, coriander & steamed jasmine rice 24/38
Pancetta wrapped chicken breast stuffed with smoked mozzarella, semi
dried tomato & olives, seasonal vegetables, chicken & tarragon jus 35
Eye fillet steak with potato purée, truffled garden pea crush, forest mushroom jam, caramelised onion & thyme jus 36
Bistro 3 Signature: Daintree saltwater whole crispy baby barramundi, served with a rich Mussman curry sauce, steamed jasmine rice, beansprout & herb leaf salad (contains nuts) 42
Our baby barramundi is locally salt water farmed in Wonga Beach, delivered fresh to our door daily
SIDES
Sautéed mixed baby vegetables 8
Green leaf salad, champagne vinaigrette 7
Crispy baby chat potatoes 8
Rocket, blue cheese, pear & pistachio salad 10
Shoestring fries 6
Steamed rice 5 |
