PHAT BURGERS: The Gummingurru- Yakajirri rubbed brisket, riberry chutney, onion rings, Warrigal greens on ciabatta with locally grown kumura wedges.
PONY ESPRESSO: Strawberry and Seared Salmon Salad, a share plate for two or a large serve for one, made with cos leaves tossed in house made strawberry and pink peppercorn vinaigrette, topped with seared salmon, house made pickled strawberries, toasted sunflower seeds and torn mint.
POTTER'S BOUTIQUE HOTEL TOOWOOMBA: Caramelised crispy pork salad with pineapple slaw, fried hokkien noodles and cashews with a chilli Thai dressing.
RAK THAI KITCHEN: Deep fried crispy pawns tossed with capsicum, onion, fried garlic, salt and pepper. Ask to add chilli if you want to spice it up!
ROSALIE HOUSE: Locally sourced BBQ Awassi lamb kofta served on a bed of house made hummus, roasted vegetables and quinoa, topped with minted Awassi labneh. (GF)
SCHNITZ: Gala Roll Combo. Loaded with two pieces of bacon, a crispy potato rosti, sage and onion mayo, fresh cos lettuce and cranberry sauce, topped with a mouth watering golden chicken schnitzel. Served with chips and a drink.
SOFRA TURKISH CUISINE: Turkish Gozleme with coban salad (choice of beef, chicken or spinach and cheese).
STONEY THE FISHMONGER: Rice crusted tempura battered king prawns with mango, rocket and taro ball salad, finished with lime aioli and bottarga.
THE BAKER'S DUCK: Vanilla and raspberry tea cake topped with fresh berries and cream.
THE BUNGALOW & BASKET: Cake and coffee for two! Two rustic pieces of plump apricot slice drizzled with a homemade lavender syrup with your choice of beverage. Enjoy in a sunny spot at the café or grab and go, and get out to one of the beautiful parks.
THE FINCH: Grass-fed Angus eye fillet tartare sourced from local producer Clayton’s Organics with fried capers, Preston ironbark smoked yolk, buttered brioche crumb and house mustard aioli.
TRAVELLERS COFFEE HOUSE: Mini High Tea. Enjoy an array of house made sweet and savoury morsels with a pot of organic tea or barista made Merlo coffee, served in the beautiful garden setting of the café.
URBAN GROUNDS CAFE: Brisket and chili beans, pea puree, sourdough, chorizo, chive cream, avocado and a poached egg.
URTH CAFE & CO: Bruschetta Avo Stack. Avocado, rocket and fresh tomato salsa on toasted sourdough, served with haloumi and bacon, topped with Persian fetta and balsamic glaze.