The Long Apron – Spicers Clovelly Estate
BBQ’d octopus, lemon, chilli, parsley and romesco.
The Long Apron has recently unveiled a relaxed, fresh and zesty lunchtime menu. Showcasing the best of the Sunshine Coast’s stunning seafood and seasonal produce and delivers it in signature Clovelly style in an exquisite ‘French inspired’ setting with friendly personal service.
Enjoy with:Â Ladairo godello, (a textural, rich, dry white), from Monterrei Spain.
Homage Restaurant – Spicers Hidden Vale
Bittersweet chocolate and Homage cherry
Here is a before and after of the bittersweet chocolate and Homage cherry. The special part of this is that its inspired by what the garden is producing and like many of our dishes, we will keep this on for as long as our garden continues to produce enough cherries.
The Peak – Spicers Peak Lodge
Western Australian Marron, Veal Sweetbreads, Mushroom Consomme
Arguably better than any lobster you can buy. This Marron has a delicately light yet complex and beautiful flavour that you don’t want to drown out with a heavy garnish. To keep the integrity of the Marron we have simply added some samphire and dessert lime to help make the natural flavours sing.
Enjoy with: Ballandean Semillion Sauvignon Blanc
Sangoma – Spicers Sangoma Retreat
Spanish mackerel civiche, rice crisp, whipped preserved lemon and harissa
This dish is refreshing, light, healthy, spicy and interesting, the perfect dish to enjoy in this warmer weather.
Enjoy with:Â Andrew Thomas 2016 Braemore Semillon
The Tamarind – Spicers Tamarind Retreat
Sa Cha Chicken
Featured on The Tamarind’s brand new Autumn menu, Sa Cha Chicken is a unique take on a stir fry that will leave your mouth watering. Sa Cha is a Taiwanese style satay BBQÂ sauce cooked in a wok, accompanied by the punchy Sa Cha paste, made from dried fish and shrimp, coconut powder, garlic and shallots.
Did you know: Sa means sand (texture) and Cha means tea, translating to “Sandy Tea”?
Enjoy with:Â 2014 Riesling R9
The Balfour Kitchen – Spicers Balfour Hotel
Charred Greek style Octopus, with persevered lemon, and fresh oreganoÂ
This is a must do dish this supper, seafood is at it best this time of year. This light flavor some dish is perfect whilst you take in the views of our beautiful frangapani garden. Perfect way to spend the afternoon with a glass of Oliver Taranga Vermentino.
Enjoy with: Oliver Taranga Vermentino
Restaurant Botanica – Spicers Vineyards Estate
Lemon, lime, bitters, meringue, white chocolate
Enjoy with: 2015 Mistletoe Petit Muscat
The latest addition to the dessert menu at Restaurant Botanica and refreshingly perfect for this hot summer weather.
