The Backyard Cairns Menu

S GF, DF, S, A with fresh citrus and mignonette

GFA, V, VGA, DFA balsamic braised mushroom, charred Spanish onion and torched taleggio

GFA, A, P, N niçoise salad, basil oil

GFA, DF shoyu cured egg yolk, sesame, caramelised ponzu

E GFA, DFA, S pickled onion, citrus spiked crème fraiche, chilli, herbs and sourdough

DFA, S soba noodle, tofu cream cheese, soy pearls, cold umami tea

GF, DF with smoked egg gribiche

GF, DF, VG with ponzu, puffed grains, daikon and chilli and wakame

GFA, DFA, A served on a Turkish roll, with sliced tomato, grilled onion, cheese, tomato relish and fries

GFA, DFA brioche sesame bun, wagyu beef patty, cheese, pickles, dijonnaise, tomato relish and fries

N, V with braised mushrooms, whipped goat curd, hazelnuts and sage

S, GFA, DFA, N with chargrilled zucchini, almonds, peas, broad beans, gremolata and ricotta

GFA, DFA, A, P with watercress, fries and red wine jus

GF, S with fish sauce caramel, whipped miso butter

GF, DFA, N candied walnut and gorgonzola, mixed leaves, vincotto dressing

V, GFA, DFA grilled and marinated vegetables, olives, feta, dips, crackers, sourdough and grissini

V, GFA chef’s selection of cheeses, served with quince paste, grapes, crackers, sourdough and grissini

GFA, DFA, P selection of cured cold-cut meats, duck terrine, cheese, pickles, relish, crackers, sourdough and grissini

GF, DF, S, A with fresh citrus and mignonette

V, GFA, DFA grilled and marinated vegetables, olives, feta, dips, crackers, sourdough and grissini

V, GFA chef’s selection of cheeses, served with quince paste, grapes, crackers, sourdough and grissini

P, GFA, DFA selection of cured cold-cut meats, duck terrine, cheese, pickles, relish, crackers, sourdough and grissini

VG, GF, DF, N candied walnuts, skordalia and balsamic

GFA, A, P, N niçoise salad, basil oil

GFA, DF shoyu cured yolk, sesame, caramelised ponzu

GFA, DFA, S pickled onion, citrus spiked crème fraîche, chilli, herbs and bread

DFA, S soba noodle, tofu cream cheese, soy pearls and cold umami tea

GF, S bottarga, squid ink crisp and pea purée

GF, DF with smoked egg gribiche

GF, P, S, N stuffed with calabrese nduja and ricotta, served with romesco sauce and parsley gremolata

GF, DF, P king brown mushroom, green beans with bacon fat and shallot sauce

GF, N with a garlic and parsley crust, radicchio, pistachio, gorgonzola crème

GFA, DFA Chinese five spice roasted potatoes, salted plum gel, hoisin, tempura betel leaf

GF charred rustic onion, watercress, fried potato vinaigrette

GF, DFA, S 200g grass fed eye fillet served with sous vide lobster tail, leek, salmon caviar, Paris mash and beurre noisette béarnaise

N, V with braised mushrooms, whipped goat curd, hazelnuts and sage

GFA, DF, N, VG vegan carrot top pesto, turmeric hummus and sourdough

GF, DFA, S cooked medium rare with dill aioli, blackened cucumber, pickled red onion, fennel and carrot leaf

GF, DFA, S with sauce vierge, lime aioli and watercress

GF, N, S with broad bean, almond, ricotta, charred zucchini and salsa verde

GF, S with Paris mash, charred capsicum piperade, parsley gremolata

GFA, DF, S, A chilled prawns, Moreton Bay bugs, South Australian oysters, battered mackerel, crispy fried squid, lobster pot with chive mayo, tuna sashimi, mixed leaf salad, rustic fries and dipping sauces

GF, DF, P with bacon fat and shallot dressing

DF, V

GF, S with whipped miso butter, fish sauce caramel, cured egg yolk

GF, DFA, N candied walnut and gorgonzola, mixed leaves, vincotto dressing

DF, V

GF, DF, S, A with fresh citrus and mignonette

V, GFA, DFA grilled and marinated vegetables, olives, feta, dips, crackers, sourdough and grissini

V, GFA chef’s selection of cheeses, served with quince paste, grapes, crackers, sourdough and grissini

GFA, DFA, P selection of cured cold-cut meats, duck terrine, cheese, pickles, relish, crackers, sourdough and grissini