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Hervey Bay Scallops: Served on the shell with ‘Bowen’s’ finest red capsicum couli & saffron cauliflower puree. Wine Match: Villa Maria Sauvignon blanc.
Linguini: With local ‘Townsville’ field mushrooms, semi dried tomatoes, garlic & ‘Cairns’ basil. Wine Match: Petaluma Hanlin Hill Riesling.
Coral Trout: On spanner crab & ‘Whitsunday’s’ corn cake with ‘Atherton tablelands’ coriander & chilli finished with a sweet soy drizzle. Wine Match: Innocent Bystander Pinot Gris.
Cape Grim Beef Tenderloin: On garlic mash potato, blistered ‘Bowen’ vine ripened cherry tomatoes on ‘Whitsunday’s’ char-grilled eggplant & Port jus. Wine Match: Villa Maria ‘Private Bin Merlot
Banana Crepes: ‘Tully’ banana’s caramelized with rum topped with ‘Cooktown’ mint & served with white chocolate ice cream. Wine Match: De Bortoli Noble One.
Booking and pre-payment required. Bookings must be made a day prior and are subject to availability.
Please enter your RSVP information in the form below. We will be in contact shortly to confirm your booking.
For more information, please contact Peppers Blue on Blue Resort, Boardwalk Restaurant & Bar on (07) 4758 2419
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24-25 January 2014: The Italians really know how to do a long, lazy lunch in the great outdoors. This summer, the Manor House will be transformed for one day to serve a Mediterranean feast. Please join us for the best of the local summer produce, some of which you will sample on a hosted tour of Montrose Berry Farm in the morning.