breakfast

small and sweet things

Muffin du jour - $4.5

Croissant - with butter and conserves - $7.5

Grilled ciabatta with butter and conserves - $6.5

in between and yummy things

Choux beignets - Cinnamon donuts with assorted fillings - $10

Rosewater marinated watermelon with vanilla yoghurt - $11

Harrisons muesli with yoghurt & fruit puree - $11

Breakfast Crumble Seasonal fruit compote, vanilla yoghurt, granola and honey - $11

Pain perdu (spiced French toast) with caramelised bananas & buffalo ricotta - $16

Crepes - spiced ricotta, pistachio praline & cinnamon honey $14

things of egg

Benedict - spinach, leg ham, poached eggs, hollandaise on an English muffin - $15
- with gravadlax - $18

Omelette - Queensland Spanner crab, chilli and spring onion, Ciabatta toast $24

"The English" - eggs of choice, sausage, bacon, homemade baked beans & black pudding with grilled Ciabatta toast $22

Boiled eggs and soldiers - 2 soft poached eggs, sea salt & Turkish soldiers $15

Free range eggs and bacon with fresh tomato and grilled Ciabatta $15

your own thing

Toast (2 slices) $5
Egg $4
Homemade baked beans $4
Spinach $4
Bacon $5
Homemade black pudding $5
Avocado $5
Sausage $5
Ocean trout Gravadlax $6
Mushrooms $4

coffee

Grinders rainforest alliance "FIX" blend, 100% Arabica

All regular sized coffees $4
All large coffees (double shot) $5
Extra short +$0.50
Decaf +$0.50
Soy +$0.50

T2 Loose leaf teas $4
Chai latte $4

Harrisons hot chocolate $6
Iced coffee $6
Iced chocolate $6
Bubbacino $1
Affogato $5

juices /water

orange, cranberry, pineapple, apple, tomato, pink grapefruit (from bottle) $3.5

Citron Presse, served with 500ml Antipodes sparkling water $9

Fresh watermelon granite with rosewater & mint $6

Virgin Mary $5.5

Antipodes 1lt still or sparkling $10

Antipodes 500ml still or sparkling $6

recovery drinks

available from 10am

Watermelon and vodka granite $13.5

Mimosa - bubbles topped with OJ $10

Bloody Mary $13

Beer, Wine, Champagne all available, please request our beverage list
______________________

dinner

entree

Bread $9.0
Grilled Ciabatta, extra virgin olive oil, house made dukkah

Spanner crab cannelloni $19.0
Carrot and lemongrass puree, lemon & vanilla veloute

Feuilette of asparagus $18.5
Fricassee of wild mushrooms, poached hens egg, truffle hollandaise

Salad of Moreton Bay bugs $19.5
Butter poached, confit potatoes, avocado puree, pink grapefruit, citrus & mustard
seed dressing

Tuna Ceviche $20.0
Raisin, caper & preserved lemon dressing, beignets of oyster

Caramelised pork belly $18.5
Pressed with black pudding, granny smith puree, honey mustard seed glaze

Roasted Hervey Bay scallops $6.5 ea
Marinated daikon, Vietnamese dressing, sesame brittle

Charcuterie $19.0
Selection of terrines, rillettes, cured & smoked meats, with accompaniments

"Le Foie Gras" Alsace, France $P.O.A

main

Barramundi $34.0
Roasted, chives & ginger, truffled lentils, salad of herbs, basil coulis

Mulloway $36.0
Grilled, rissoni nero, sweetcorn puree, calamari, ginger veloute

Chinook salmon $34.0
Grilled, beetroot puree, choucroute, oxtail tortellino, horseradish veloute

Lacquered duck $36.0
Spiced quince, caramelised shallots, cannellini & white chocolate puree, cinnamon jus

Herb crusted lamb $35.0
Tarte fine of confit shoulder, sauce Soubise, pea & mint veloute, rosemary jus

Harrisons ox cheek $36.0
9hr red wine braise, pommes Sardiniere, sauce Bordelaise

Chateaubriand $80.0 (2 persons)
700gr Victorian Black Angus, caramelised onions, bone marrow, green beans,
truffle mash, red wine jus & sauce Bearnaise

Steak frites $39.0
Morganbury "Tablelands" 350gr rib-eye, pont neuf potatoes, truffle hollandaise

Crab Linguini $18.0/32.0
Chilli, garlic, spinach & basil butter

Risotto primavera $32.0
Summer vegetables, truffle oil & Pecorino

side

Steamed green beans, toasted almonds $8.5

Truffle mash $9.5

Salad of Whitloff, blue cheese & red wine poached pears $9.5

Green salad $8.5

Thrice cooked chips with rosemary salt & vinegar $8.5

menu gourmand 1

6 course
$100 pp
$150 pp with matched wines

Amuse Bouche

Roasted Hervey Bay scallop
Marinated daikon, Vietnamese dressing, sesame brittle
'04 Jansz Cuvee, Tasmania

Tuna Ceviche
Raisin, caper & preserved lemon dressing, beignet of oyster
Tio Pepe Fino Sherry, Jerez Spain

Caramelised pork belly
Pressed with black pudding, granny smith puree, honey mustard seed glaze
'08 Hamelin Bay Chardonnay, Margaret River W.A

Harrisons ox cheek
9hr red wine braise, pommes Sardiniere, sauce Bordelaise
'08 Torbreck Woodcutters Shiraz, Barossa S.A

Champagne and lavender granite

Crepes Suzettes
Flambeed with Grand Marnier, vanilla ice cream
'08 Marcarini Moscato d'Asti, DOGC Italy

Additional courses

Foie Gras $30 pp
Fromage selection $12.5 pp

menu gourmand 2

4 course
$75 pp
$125 pp with matched wines

Amuse Bouche
'04 Jansz Cuvee, Tasmania

Tuna Ceviche
Raisin, caper & preserved lemon dressing, beignet of oyster
'06 Pierre Sparr Alsace One Gewurz-Riesling-Pinot Gris Blend

Caramelised pork belly
Pressed with black pudding, granny smith puree, honey mustard seed glaze
Hamelin Bay Chardonnay, Margaret River W.A

Harrisons ox cheek
9hr red wine braise, pommes Sardiniere, sauce Bordelaise
'08 Torbreck Woodcutters Shiraz, Barossa S.A

Crepes Suzettes
Flambeed with Grand Marnier, vanilla ice cream
'08 Marcarini Moscato d'Asti, DOCG Italy

Additional courses

Foie Gras $30 pp
Fromage selection $12.5 pp

dessert

Poire Belle Helene $12.5
Spiced white wine poached pear, vanilla ice cream, chocolate sauce

Pineapple Tarte Tatin $16
Vanilla ice cream

Chocolate and Caramel Tart $15
Creme Chantilly

Harrisons lemon meringue pie $15
Homemade marshmallow, lemon curd, shortbread biscuit

Crepes Suzettes $28.0 (2 persons)
Flambeed with Grand Marnier, vanilla ice cream

Lime and honey posset $14
Mango & mint salsa, almond tuille

Cheese Du Jour
Served with pairing accompaniments & crisp bread (see over for today's selection)
Single cheese (50gr) $12.5
3 cheese selection $28.0

The Chocolate Shot $9
Pedro Ximinez & rich chocolate sauce - perfect small sweet indulgence

Coffee $3.8
Grinders "Fix" - 100% Arabica, rainforest alliance beans

Tea $4.0
T2 loose leaf range

fromage du jour

Fourme d'Ambert
"Fourme" is the old French word for cheese from the Latin name "forma", and describes its cylindrical shape. Fourme d'Ambert is made with cow's milk. Penicillium glaucum bacteria is added to the cheese which is going to rest in a cave for a minimum of 2 months. It is one of the mildest of the blue cheeses, a creamy cheese with a delicate fruity flavor and mushroom overtones.

Buche d'Affinois
This cheese has an unusual brick shape and is produced near the City of Lyon. Manufactured by
Fromagerie Guilloteau in very modern facilities, the cow's milk is ultra-filtrated giving an extremely fine,
silky texture & a longer shelf life. The flavour develops as the cheese matures but remains creamy and
subtle, with a well rounded finish that leaves a lingering rich buttery flavour on the palate.

Queso Manchego
A Spanish ewe's milk cheese originating from the plateau of La Mancha and made from the milk of the Manchega sheep. Manchego, the most famous of all Spanish sheep milk cheeses, is firm and flaky in
texture, displaying mild, nutty flavours. The wild herbs that are a staple of the sheeps' diet, contribute
to its aromatic taste.

glossary

Feuilette A piece of puff pastry, cut into a triangle then filled or garnished

Ceviche Also known as "cebiche", a dish characteristic of Peruvian cookery that is based on raw fish, marinated or served with citrus fruits

Fricasse Mushrooms cooked lightly in shallots and garlic, finished with a touch of cream

Veloute Cream based sauce using fish or chicken stock. Translates as "velvet"

Confit Method of slow cooking something, submerged in its own fat. Creates soft and tender meat
Soubise A puree of white onion finished with cream

Chateaubriand Dedicated to the Vicomte De Chateaubriand (1768-1848) by his chef, Montmireil. This dish is a great carnivore feast, sit back and indulge, make sure you order a good hearty red to quaff

Charcuterie Products basedon pork, meat or offal. The word also designates the shop where such products are sold. All the items are homemade at Harrisons

Foie Gras Goose or duck liver that is grossly enlarged by methodically fattening the bird. The force feeding of geese goes as far back as Roman times when figs were used, now days, corn is the substitute. This is one of my most favourite indulgences in cooking, it is fantastically adaptable and a great delicacy. As far as I am aware, no other restaurant in the area sells this product and I am very proud to have it on the menu at Harrisons

Rissoni Rice shaped pasta. Here it is cooked with squid ink

Tarte tatin Name given to a tart of caramelised apples that are cooked under a lid of pastry and then inverted to be served. It is a dedication to the Tatin sisters, who ran a restaurant Lamotte-Beuvron at the beginning of the 20th century. I use pineapple instead of apple, as a little twist on a great classic

Bon Appetit. Spencer Patrick