Citrique Breakfast
BREAKFAST MENU
Full Buffet Breakfast
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$ 49.50 per guest, $30 per little guest, 12yrs and under.
Indulge in our full buffet breakfast including omelette and egg station, Asian and Western hot breakfast favourites, fresh fruit, continental cold meats, cheeses, house baked pastries, freshly made waffles and pancakes and lots more. Inclusive of juice, filtered coffee and tea. Espresso coffee incurs an additional charge.
Continental Breakfast
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$ 40 per guest
Indulge in our continental breakfast including fresh fruit, continental cold meats, cheeses and house baked pastries. Inclusive of juice, filtered coffee and tea. Espresso coffee incurs an additional charge.
BREAKFAST A LA CARTE
A BALANCED START GF
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$ 15
Daily fresh seasonal fruit with native Australian mint
BIRCHER MUESLI
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$ 15
With toasted Australian macadamia, bush honey, dried apricot
and coconut with whole grains and seeds
GREEN POWER BOWL DF
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$ 17
Green leaves, JW Garden herbs, green beans, avocado, tomatoes, almond and native honey soy dressing
BERRY GRANOLA
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$ 17
Mixed berry Greek yoghurt, homemade granola, native honey, dried fruit, nuts and seeds
CHIA SEED PUDDING
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$ 15
Coconut soaked chia seeds, maple yoghurt, exotic fruit compote and grated cocoa
CLASSICS
JW BREAKFAST
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$ 35
Eggs your way served with Bangalow bacon and artisan pork sausage, grilled mushroom, confit tomato, hash brown, avocado and toasted sourdough
EGGS BENEDICT
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$ 27
An all time favourite done your way with Bangalow ham or smoked Tasmanian salmon on a homemade savory muffin with béarnaise sauce
CHEF’S CHOICE
ZUCCHINI FRITTER V
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$ 21
Truffle scrambled eggs, rocket, haloumi, house made bush tomato chutney
BUTTERMILK WAFFLES
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$ 22
Waffles, berries, vanilla cream, honey, maple syrup, coulis
SOUFFLÉ PANCAKES
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$ 20
Fluffy vanilla pancakes, passionfruit curd, maple syrup, mixed berries
CUSTOM OMELETTE $28
Cage-free whole eggs or egg whites gently folded
and filled with your choice of fresh ingredients.
Each omelette is accompanied with crispy potato, tomato and mushroom
Meat and Fish
Smoked bacon, honey ham, pepper salami smoked salmon, spanner crab meat
Cheese and Dairy
Mozzarella cheese, cream cheese, cheddar cheese
Vegetables
Spring onion, capsicum, tomato, onion, mushrooms, mixed herbs
BAKERY BOARD
BAKERY BOARD
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$ 20
Butter croissants, pain au chocolate, Danish of the day, butter, and crafted local jams
Seafood Buffet
WEEKEND SEAFOOD BUFFET
Award-Winning Seafood
Sample a variety of fresh local seafood for the ultimate sea to table experience.
Ocean treasures include Pacific oysters, Mooloolaba tiger prawns, spanner crabs, Moreton Bay bugs and more. Land lovers enjoy succulent roasts, Wood-fired pizzas, Asian influenced cuisine and fresh salads. Starting with soups and finishing with a choice of desserts, you will be pleasantly satisfied.
Sunday lunch from 12pm - $109 per person.
Friday and Saturday dinner from 5.30pm - $119 per person.
A La Carte Dining
ENTREE
Natural Oysters
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$ (6) 26 / (12) 48
Chardonnay vinaigrette
Kingfish
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$ 24
Yuzu pearls, finger lime, papaya, kaffir lime, young coconut GF. Spencer Gulf, SA
Bay Bug Dumplings
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$ 26
Bisque sauce, kaffir lime, coconut sambal, fresh snipped herbs from the JW Garden. Moreton Bay, QLD
Pork Belly
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$ 23
Slow braised pork belly, smokey BBQ glaze, char grilled nectarine, salted plum, peach gel, pineapple sage GF. Bangalow, NSW
Seared Scallops
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$ 26
Pea gazpacho, avruga caviar, pea vine shoots, fresh peas, raspberry. Hervey Bay, QLD
Marinated Octopus
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$ 25
Skordalia, olive cheeks, semi-dried cherry tomato, grilled chorizo, chimichurri sauce. Fremantle, WA
Vegetable Tarte Tatin
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$ 21
Caramelised red onion, figs, beetroot puree, Persian feta, baby herb salad V. Scenic Rim, QLD
MAIN
Oven Baked Snow Fish
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$ 55
Wood-fired cauliflower, lemon zest, dukkah crumble, lemon myrtle sauce. Southern Ocean, TAS
Wood-fired Pumpkin (v)
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$ 36
Pan roasted gnocchi, smoked garlic, candied seeds, pecorino cheese, burnt sage butter. Tamborine Mountain, QLD
Whole Quail
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$ 44
Roasted breast, jamon granola, confit leg, smoked corn, pomegranate and radicchio salad, game jus. Brisbane Valley, QLD
Wagyu Flank Steak
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$ 55
Heirloom vegetables, horseradish, beetroot leaves, pickled mustard jus GF. Jacks Creek, NSW
Lamb Loin
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$ 49
Shallot puree, potato fondant, brussels sprout leaves, mint gel, merlot jus GF. Tasmania
Ocean Trout
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$ 49
Trout pearls, lobster mousse zucchini flower, tomato coulis, saffron leeks, chervil and dill sauce GF. Tasmania
CHEF'S SIGNATURE OF THE DAY
Chef’s Signature of the Day
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$ 50
Using locally sourced produce
CHEF’S MENU
FIVE-COURSE DEGUSTATION
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$ 129 Per guest
Minimum two people, designed to be experienced for the entire table. Five-course degustation, crafted by our award-winning Executive Chef, Paul Smart using the best locally sourced products as inspiration. Your friendly waiter can advise on the current seasonal menu.
Wine pairing $49 per guest.
SIDES
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$ 12
Green leaf salad, baby gem hearts, raspberry vinaigrette.
Sautéed Summer beans with semi-dried tomatoes, olives, chimichurri sauce.
Roasted kestrel potatoes, smoked garlic aioli.
Heirloom carrots, glazed sesame miso, smoked eggplant tahini.
KIDS MENU
KIDS MENU
For Kids under 12 Years Old. All savoury dishes are served with carrott sticks and lettuce leaves
Hide and Seek Pizza (V)
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$ 20
Homemade artisanal pizza base, hidden five veggies tomato sauce, mozzarella cheese (V)
Just Like Mamma’s Bolognese
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$ 20
Homemade beef bolognese with fettuccine pasta, parmesan cheese
The Bee Knees Burger
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$ 20
Grilled beef, brioche bun, Cheddar cheese, lettuce, homemade tomato sauce
Kid’s Catch of the Day
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$ 20
Battered market fish, hand cut chips, tartare sauce or tomato sauce
Chicken Little
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$ 20
Homemade chicken nuggets served with chips and tomato sauce
From the Ice Cream Cart
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$ 15
Your favourite ice cream flavoured with choice of toppings
DESSERTS
Citrus Illusion
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$ 18
White chocolate, lemon mousse, berry confit, chocolate nut sponge, myrtle meringue GF
Chocolate Gold Bar
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$ 18
70% local chocolate delice, salted caramel, chocolate glaze, feuilletine, macadamia ice cream, gold soil
JW Raspberry Root Beer
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$ 18
1927 recipe, olive oil sponge, cassis confit raspberry croustillant and whipped chocolate ganache
Mango Passionfruit Cheesecake
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$ 18
Baked passionfruit cheesecake, mango gel,mango sorbet, butter crumbs. GF, NF
Five-course Degustation
A LA CARTE DINING
Five course artistry makes for a mouth-watering culinary journey, to be enjoyed over time, and with plenty of wine. Enjoy an ocean & paddock to plate menu, focusing on locally sourced produce and fresh ingredients curated by the resort's Executive Chef, Paul Smart.
$129 per guest. Please kindly note, last orders at 8pm.
KINGFISH
Yuzu pearls, finger lime, papaya, kaffir lime, young coconut GF. Spencer Gulf, SA
LOBSTER ZUCCHINI FLOWER
Trout pearls, lobster mousse zucchini flower, tomato coulis, saffron leeks, chervil and dill sauce GF. Western Australia
ROASTED QUAIL
Roasted breast, jamon granola, confit leg, smoked corn, pomegranate and radicchio salad, game jus. Brisbane Valley, QLD
WAGYU FLANK STEAK
Heirloom vegetables, horseradish, beetroot leaves, pickled mustard jus GF. Jacks Creek, NSW
JW RASPBERRY ROOT BEER
1927 recipe, olive oil sponge, cassis confit raspberry croustillant and whipped chocolate ganache
Set Menu
Enjoy an ocean & paddock to plate two-course and three-course set menu, focusing on locally sourced produce and fresh ingredients curated by the resort's Executive Chef, Paul Smart. $75 or $89 per guest
A LA CARTE DINING
ENTREE
BAY BUG DUMPLINGS
Bisque sauce, kaffir lime, chili marinade, fresh-snipped herbs from the JW Garden.
Moreton Bay, QLD
or
PORK BELLY
Smokey BBQ glaze, char grilled nectarine, salted plum, peach gel, pineapple sage GF. Bangalow, NSW
MAIN
OCEAN TROUT
Trout pearls, lobster mousse zucchini flower, tomato coulis, saffron leeks, chervil and dill sauce GF. Tasmania
or
WAGYU FLANK STEAK
Heirloom vegetables, horseradish, beetroot leaves, pickled mustard jus GF. Jacks Creek, NSW
DESSERT
Additional $18 per person
MANGO PASSIONFRUIT CHEESCAKE
Baked passionfruit cheesecake, mango gel, mango sorbet, butter crumbs GF, NF
or
CHOCOLATE GOLD BAR
Chocolate Gold Bar, 70% local chocolate delice, salted caramel, chocolate glaze, feuilletine, macadamia ice cream, gold soil