Cafe Currumbin

Lunch Menu
Our focus is sourcing the freshest local produce available, with an emphasis on house made products, all our eggs are free range.

ERC Marinated Olives 9
Candied capsicum and preserved lemon, served warm

Oysters
Natural 18 |36
Red wine shallot 20 | 40
Tempura, wakame, wasabi mayo 20 | 40

Burleigh Baker Sourdough Baguette
Butter and lemon thyme salt 5
Hummus, confit garlic and blistered tomatoes 8

Avocado Toast 14.5
Sourdough, chilli and lime salt, tomatoes, sprouts and seeds

Caramelised Cauliflower Fritters 16.5
Baby capers and golden raisins, pickled red cabbage, green tahini dressing

Brown Rice Super Bowl 16
Sautéed veggies, chilli, coriander, organic tempeh, satay sauce and crispy kale
Add: Grilled chicken 5
‘or’ Sautéed prawns 8

House cured and smoked Tasmanian salmon pastrami 19.5
Honey and mustard avocado, seeded rye croutons, ribboned vegetable salad and capsicum confetti

Chilli salt and lemon pepper squid with yuzu mayo 21

Seared Scallops 24
With Jerusalem artichokes, hazelnuts and leeks

Burgers

‘Sourdough buns from Burleigh Baker served with salad and chips’

Angus 200g ~ with swiss cheese, streaky bacon, pickles, aioli, salad 20
Southern Style Chicken ~ sriracha mayo, cucumber slaw and capsicum salsa 19
Morton Bay Bug ~ tempura, yuzu apple slaw, coriander and lime 23.9
Falfael 2.0 ~ pumpkin and quinoa falafels, tahini dressing, salad, avocado 17

ERC Antipasto Longboards

Our decadent signature antipasto longboards are best shared, ideal for 2 ‘or’ 4 as small entree

‘Includes olives, crisps and dips, manchego and quince, salad, and baked baguette’

Meat 38
Pulled spiced beef and potato straw fries, smokey ham hock croquettes, charcuterie

Fish 40
Mooloolaba spanner crab and apple salad, crispy baby squid, seared
Yellowfin tuna and wakame

Vegan 35
Baked mushroom with bocconcini and herbs, root vegetable wedges with thyme and rosemary, cauliflower fritters with a tahini dip

Larger Plates

Seafood Fettucine 32
Fish, scallops and prawns sautéed with chilli, garlic, cherry tomatoes, olive oil and rocket

Market Fish lightly battered 24
Sugarloaf, toasted seeds, tartare sauce and caramelised lemon
Add: Chips 4

Rib Eye Steak 37
Thyme roasted kipflers, seared broccolini, baked eschallot, peppercorn sauce

Sides
Garden salad with sugarloaf and toasted seeds, chardonnay vinegar 9
Heirloom tomato salad, shallot and caper dressing, aged balsamic 12
Sauteed seasonal greens, roasted garlic and lemon 12
Crispy chips with aioli 9
Roasted Kipfler potatoes, rosemary and thyme salt 12

Dessert

Sticky Date Pudding 14
Toffee sauce, vanilla ice cream and berries

Classic Crème Brulee 12
Wattleseed shortbread

Coconut, Lemongrass and Kaffir Lime Pannacotta 14
Poached and roasted pineapple, mango sorbet

Valhrona Caramelised White Chocolate Mousse 14
Hazelnut and white chocolate wafer, blood orange sorbet

Dark Valhrona Chocolate Nemesis Cake 14
Salted caramel ice cream

Cheese 14 | 20 | 26 | 32
Served with house made oatcakes and lavosh, quince paste, apples and grapes
‘We have a selection of great farmhouse cheeses, ask our friendly team’