Experience our new menu, specially created by Executive Chef Garry Kindred and the GCCEC culinary team for the 2026 Queensland Tourism Awards Gala.
Kaffir lime duck with betel leaf, North Queensland’s green paw paw, Kingaroy peanut relish, fried garlic, baby cucumber and Nahm Jim (GF)
Mooloolaba trawler prawns with pickled ginger, cucumber, carrot, daikon, pepita seeds, mint, and red curry coconut mayonnaise (GF)
Cashew crusted chicken breast with Gatton sweet corn puree, roast parsnip, fingerling potato and asparagus with natural jus (GF)
Darling Downs braised beef cheek and Lockyer Valley cauliflower risotto with sage, petite Bowen roma tomato and blackened pearl onion (GF)
Spring strawberry and mascarpone mousse with balsamic strawberries, strawberry shortbread and marshmallow
Salted caramel and hazelnut chocolate ganache tart with white chocolate cream
Provided by GCCEC
Grant Burge Benchmark NV Brut
Talking Point Sauv Blanc
Grant Burge GB51 Cab Sauv
Tempus two Rose
Assorted Soft drink, Mineral water and juice
RTDs available on a user pays basis
Provided by LION
XXXX Gold Stubs
XXXX Ultra Stubs
Stone & Wood Stubs
XXXX Ginger beer
James Squire Orchard Crush
Kirin Hyoketsu Lemon Cans
Kirin Hyoketsu Green Apple
Kirin Hyoketsu Strawberry
Provided by Sirromet
Pinot Gris
Shiraz
