Since acquiring Harry’s on Buderim in 2018 Stuart has been determined to use as much local produce as possible from local farmers or suppliers. With the abundance available on the Sunshine Coast the choices are limitless.

With French culinary training Stuart created a seasonal menu resulting in a true display of Modern Australian Dining.
 

Menu
 

Amuse Bouche 

2023 Hentley Farm Villan & Vixen Blanc de Blanc, Adelaide Hills, SA 

House hot smoked salmon, pickled cucumber on sourdough crouton

Goats cheese, rosemary shortbread, confit tomatoes and basil
 

Entrées

Charred Mooloolaba Prawns

Sauteed spanner crab, new season asparagus, pinot grigio and caviar beurre blanc

2022 Santi Sortesele Pinot Grigio, Italy

Marinated Brisbane Valley Quail and confit leg

Sweetcorn puree, black barley, nectarine relish and quail jus.

2021 Konrad Gruner Veltliner, Marlborough, NZ
 

Main

Herb Crusted Lamb Rack

Tomato fondue, salad of mint, zucchini and spring peas, lamb jus

2019 Chateau De Varennes Beaujolais-Villages, France

Dessert

Dessert Citrus Infused Crème Renversèe

 Roasted peach, raspberries, lemon myrtle crème fresh ice cream, citrus cake crouton and almonds

Say Cheese Duo

A selection of Australian and International cheese 

2021 Heggies Vineyard Botrytis Riesling

 

The luncheon began with glasses of 2023 Hentley Farm Villan & Vixen Blanc de Blanc from the Adelaide Hills, South Australia. Glasses clinked and smiles erupted as old friends embraced one another to reminisce about previous gatherings of members & friendships rekindled.

Guests were ushered to the dining room and seated at a large rectangular table for 24 guests. 

The theme of the event was the epitome of glamour and excitement, where fashion meets horse racing. 

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First Entrée

Charred Mooloolaba Prawns - Sauteed spanner crab, new season asparagus, pinot grigio and caviar beurre blanc, served with a fresh and citrusy 2022 Santi Sortesele Pinot Grigio, Italy.

The locally sourced prawns were cooked to perfection and perfectly paired with fresh steamed asparagus, picked spanner crab meat and a delicious Caviar beurre blanc infused with Santi Sortesele Pinot Grigio. 

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Second entrée: 

Marinated Brisbane Valley Quail and confit leg, with Sweetcorn puree, black barley, nectarine relish and quail jus served with a 2021 Konrad Gruner Veltliner, Marlborough, NZ

Brisbane Valley jumbo quails provided by one of our members with confit leg meat & a superb breast cooked on the bone and carved to order. The nectarine relish was really the star of the show providing respite from the rich meat and corn puree. 

The Veltliner paired well and was the dish and wine of the day.

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Main course:

Herb Crusted Lamb Rack with Tomato fondue, salad of mint, zucchini and spring peas, lamb jus

2019 Chateau De Varennes Beaujolais-Villages, France

The frenched double cutlet of lamb was roasted to blushing pink, accompanied by ribbons of zucchini. A rich tomato fondue laced with spices, fresh spring peas and lamb jus complemented the meal. The Chateau De Varennes Beaujolais-Villages could have enjoyed a little time in the fridge to bring out its body prior to service however it opened up quite quickly to everyone’s enjoyment.

 

Dessert

Dessert Citrus Infused Crème Renversèe served with Roasted peach, raspberries, lemon myrtle crème fresh ice cream, citrus cake crouton and almonds

Accompanied by: 2021 Heggies Vineyard Botrytis Riesling

 

Say Cheese Duo - A selection of Australian and International cheese served with house made quince paste, lavosh crackers & candied nuts

Also accompanied by 2021 Heggies Vineyard Botrytis Riesling