CC's Bar & Grill by Crystalbrook Menu

candied sesame, soy caviar, horseradish aioli, lime zest, radish and pickled paw paw

Tableland blue grass-fed beef beef tenderloin, Tabasco, local Worcestershire sauce,cornichons, sautéed shallot, capers and pickled Spanish onion. Served with crispy baguette and Murray River salt

served with chilli, lime and coriander butter

lemongrass and lime vinaigrette, local mango gel, pickled cucumber, fresh local lychee, fragrant herb salad and chilli palm sugar pearls and baby gem lettuce

caramelised fennel, brown sugar glazed apple coulis, mint macerated orange segments, toasted walnut crumble, baby herbs, orange zest and extra virgin olive oil

served with grilled chorizo, butternut squash emulsion, red wine vinegar and capsicum purée, red radish and roast pepita dust

chargrilled steak, crispy sourdough, cherry tomato and chimichurri sauce

served with glazed saltbush baby carrot, charcoal toasted macadamia purée, wild rosella gel, smoked wattle seed aioli and pepper berry jus

with garlic, thyme, golden shallot, cognac and black salt baguette croutons

marinated in orange, sweet and sour soy dressing, tamarind aioli, green papaya and spring onion salad, shiitake chips, crispy onion and micro herbs

served with date shortbread and fresh macerated strawberries

Callebaut bitter dark chocolate mousse, Far North Queensland honeycomb crumble, white chocolate shards, fresh raspberries and strawberry coulis

seasonal pickled vegetables, whipped buffalo feta, soybeans, lemon myrtle syrup, lime zest and micro herbs

braised in wild mushroom and truffle for six hours, served with whipped potato and celeriac mash and finished with braising jus

seasoned with black salt and pink pepper, served with carrot purée, raspberry coulis, kipfler potato, toasted macadamia and juniper berry red wine jus

potato galette, wagyu and chicken liver pate, apple gel, pickled red shallots, crispy smoked bacon shards and red wine jus