Two-course menu 75
Minimum of two per table | two-course wine matching 30
Please ask your food guide a bout our wine matching
Polanco baerii Siberian reserve caviar served with blini, crème fraiche and citrus pearls
230
Natural Australian oysters (GF)(DF)
30 / 58
Kilpatrick Australian oysters (GF)(DF)
36 / 66
Wagyu, chimichurri and balsamic pearls - Australian oysters (GF)(DF)
58 / 115
Sustainable local seared herb tuna carpaccio (GF)(DF) candied sesame, soy caviar, horseradish aioli, lime zest, radish and pickled paw paw
29
Tableland Blue beef tartare with egg yolk gel (DF) Tableland blue grass-fed beef beef tenderloin, Tabasco, local Worcestershire sauce,cornichons, sautéed shallot,
capers and pickled Spanish onion. Served with crispy baguette and Murray River salt
33
Grilled Atherton red claw with citrus green herb salsa served with citrus green herb salsa and caramelized lemon
29
10-day dry age sustainable Tasmanian salmon (GF) local Yamagishi salt cured egg yolk, truffle mayonnaise, char grilled asparagus
and parmesan crisp shards
34
Fresh mozzarella vegetable salad (V)(VGA) buffalo mozzarella, pickled onion, radish, Tableland heirloom tomato, zucchini, sugar snap,
charcoal crouton and blueberry mustard vinaigrette
add Far North Queensland grilled prawns 15
25
Grilled scallops (GF)(DF) triple smoked bacon, citrus reduction, pea emulsion, sugar snap peas and red radish
28
Half shell Hervey Bay scallops with saffron cream, gremolata, panko crumb and bacon dust
22
House-made dukkah crusted Queensland kangaroo (GF)(DF) chickpea and tomato remoulade, smoked potato crisp, Murry River salt and tahini roast zucchini
26
Grilled Crystalbrook bone marrow citrus crust served with toasted baguette and salsa verde
22
Crystalbrook Signature Beef bruschetta chargrilled steak, crispy sourdough, cherry tomato and chimichurri sauce
22
Crystalbrook Signature Beef sirloin 200g (GF)(DF) Wet aged
35
South East Queensland | Black Angus 150-day aged MB2 sirloin 300g (GF)(DF) Wet aged
50
Tableland Blue | grass-fed beef tenderloin 250g (GF)(DF) Wet aged
57
Grasslands 100% grass fed scotch fillet beef 300g (GF)(DF) Wet aged
56
Crystalbrook Signature Beef 70-day dry aged rump 400g (GF)(DF) Dry aged
80
Crystalbrook Signature Beef 45-day sirloin on the bone 350g (GF)(DF) Dry aged
75
Crystalbrook Signature Beef 45-day tomahawk (GF)(DF) Dry aged
(market price)
Rangers Valley | Black Onyx pure Black Angus 270-day aged MB3 scotch 300g (GF)(DF) Premium
86
Rangers Valley | Black Onyx pure Black Angus pure 270-day aged MB3 sirloin 300g (GF)(DF) Premium
85
Rangers Valley | Wagyu X MB5+ striploin 250g (GF)(DF) Premium - served with sous vide egg yolk gel and black salt
95
Béarnaise (GF)
5
Mareeba black garlic (GF)
5
Whiskey pepper bacon (GF)
5
Forest mushroom (GF)
5
Red wine jus (GF)
5
Chimichurri (GF)
5
Truffle butter (GF)
5
Compound butter (GF)
5
Local blue cheese sauce (GF)
5
Grilled local red claw
21
Far North Queensland grilled prawns
15
Grilled scallops
18
Battered onion rings
7
Herb roasted field mushrooms
14
Sous vide Tableland pork striploin 14-day dry aged 300g (GF) grilled pork striploin with creamy mash potato, pickled apple
and cabbage slaw served with red wine jus
*subject to availability
45
Blackened butter nut squash (V)(GF) herb and olive oil confit squash with pumpkin soup gel, roasted baby beetroot,
Australian saltbush potato galette and crispy kale
32
Pan seared local seasonal fish (GF) roast pumpkin emulsion, activate charcoal potato mash, Dutch carrot, parsnip crisp and lemon oil
39
Slow braised Tableland beef brisket (GF) smoked whiskey glaze, gouda béchamel, sautéed red cabbage, housemade
potato crisps, pickled pear and charred rosemary shallots
36
Confit duck leg (GF) duck fat confit charred leeks, beetroot and balsamic puree,
angel hair potato nest and blood orange jus
38
Sautéed green beans with lemon butter and parsley (GF)(V)
12
Roast pumpkin and broccolini with toasted pine nut crumb (GF)(V)
10
Cauliflower gratin, local gouda béchamel, charred thyme and confit garlic panko crumb
13
Roast baby potatoes with Mareeba black garlic sour cream, local gruyère cheese and Murray River rosemary salt (GF)
14
Creamy mash potato (V)
9
Creamy truffle mash potato (V)
12
Garlic and herb field mushrooms (VG)
14
Crunchy Crystalbrook Signature steakhouse chips (DF)(V)
9
Beer battered onion rings with garlic aioli (DF)
14
Rangers Valley | Black Onyx pure Black Angus 270-day aged MB3 scotch 300g
Rangers Valley | Black Onyx pure Black Angus pure 270-day aged MB3 sirloin 300g
Grasslands 100% grass fed scotch fillet beef 300g
Crystalbrook Signature 45-day aged sirloin 300g
Rangers Valley | Wagyu X MB5+ striploin 250g - grilled bone marrow
Gelato and sorbet (two scoops) our chefs’ seasonal selection
12
Housemade Callebaut dark chocolate crème Brulé served with date shortbread and fresh macerated strawberries
18
Callebaut housemade white chocolate mousse served with fresh seasonal berries, toasted coconut and oat crumble, cinnamon puff
17
Cheese selection selection of local cheeses, chutney, dried fruits and crackers
18 | 25
Truffle-Tini Bushfire Gin mixed with smoked rosemary, olives and served
with a spritz of truffle oil. The perfect beginning.
Alpha Tauri The perfect match to a steak, Bloody Shiraz Gin, coffee infused
sweet Vermouth and a dash of Campari.
Daintree Spritz Combining Chambord, hibiscus syrup and Prosecco, this crisp soda spritzer is a refreshing cocktail that everyone will enjoy.
La Marche A delicate march towards dinner’s end, savior the evening with our fig infused Cognac combined with honey and walnut bitters.
Midas Espresso Martini Absolut Vanilla Vodka and Kahlua is shaken with fresh, barista-pressed coffee until smooth and satiny to create a luxe twist on a modern classic.
Paloma Olmeca Reposado Tequila mixed with grapefruit and lime, finished with a chilli salt rim to get the party started.
CC’s Manhattan A cosier take on a classic, Makers Mark Bourbon, DeKuyper Cacao Liqueur and vanilla
Smoked Maple Old Fashioned Makers Mark and maple syrup are stirred down with whisky barrel bitters and poured over ice.
Hibiscus Negroni Beefeater Dry Gin and Campari combine with Martini Rosso,
Punt e Mes and hibiscus to give this classic a cool twist.
NV The Lane Lois Blanc de Blanc Adelaide Hills, SA
NV Alpha Box Prosecco South Eastern, SA
NV Perrier Jouet Grand Brut Epernay, France
2020 Deviation Road Pinot Gris Adelaide Hills, SA
2020 Shaw + Smith Sauvignon Blanc Adelaide Hills, SA
2018 Domaine William Fevre Petit Chablis Chablis, France Chablis, France
2018 Famille Perrin Réserve Côtes du Rhône Rhone Valley, France
2019 Oakridge ‘Over the Shoulder’ Pinot Noir Yarra Valley, Victoria
2017 Hentley Farm ‘Villain & Vixen’ Grenache Barossa Valley, SA
2019 Wirra Wirra Shiraz Adelaide, SA
2018 Xanadu ‘DJL’ Cabernet Sauvignon Margaret River, WA
Campbells Classic Rutherglen Muscat
Campbells ‘Liquid Gold’ Classic Rutherglen Topaque
Penfolds Grandfather Rare Tawny Port
Artisan sourdough with dukkah and Yarra Valley extra virgin olive oil
CC’s share board Crystalbrook Signature Beef bruschetta, half shell Hervey Bay scallops, slow braised
Tableland beef brisket and Sydney rock oysters
Slow braised Tableland beef brisket (GF) smoked whiskey glaze, gouda béchamel, sautéed red cabbage, housemade potato crisps, pickled pear and charred rosemary shallots
Crystalbrook Signature Beef sirloin 200g grilled bone marrow and your choice of sauce
Pan seared local seasonal fish (GF) roast pumpkin emulsion, activate charcoal potato mash, Dutch carrot, parsnip crisp and lemon oil
Blackened butter nut squash (V)(GF) herb and olive oil confit squash with pumpkin soup gel, roasted baby beetroot, Australian saltbush potat o galette and crispy kale
Sautéed green beans with almond butter (GF)(V)
Roast pumpkin and broccolini (GF)(V)
Creamy mash potato (V)
Garlic and herb portobello mushrooms (VG)
Crunchy Crystalbrook Signature steakhouse chips (DF)(V)
Beer battered onion rings with garlic aioli (DF)
Béarnaise
Whiskey pepper bacon
Forest mushroom
Red wine jus
Chimichurri
Truffle butter
Mareeba black garlic compound butter
Local blue cheese sauce
Two-course menu 75
Minimum of two per table | two-course wine matching 30
Please ask your food guide a bout our wine matching
Artisan sourdough with dukkah and Yarra Valley extra virgin olive oil
CC’s share board 10-day dry aged salmon ceviche, dukkha crusted smoked kangaroo, Crystalbrook Signature
Beef bruschetta and grilled Atherton red claw with citrus green herb salsa
Slow braised Tableland beef brisket (GF) smoked whiskey glaze, gouda béchamel, sautéed red cabbage, housemade potato crisps, pickled pear and charred rosemary shallots
Crystalbrook Signature Beef sirloin 200g grilled bone marrow and your choice of sauce
Pan seared local seasonal fish (GF) roast pumpkin emulsion, activate charcoal potato mash, Dutch carrot, parsnip crisp and lemon oil
Blackened butter nut squash (V)(GF) herb and olive oil confit squash with pumpkin soup gel, roasted baby beetroot,
Australian saltbush potato galette and crispy kale
Confit duck leg (GF) charred sous vide leek in duck fat, beetroot and apple puree, angel hair potato nest and blood orange jus
South East Queensland | Black Angus 150-day aged MB2 sirloin 300g grilled bone marrow and your choice of sauce
*add Rangers Valley | Wagyu X MB5+ striploin 250g
55
Béarnaise
Whiskey pepper bacon
Forest mushroom
Red wine jus
Chimichurri
Truffle butter
Mareeba black garlic compound butter
Local blue cheese sauce
Sautéed green beans with almond butter (GF)(V)
Roast pumpkin and broccolini (GF)(V)
Creamy mash potato (V)
Garlic and herb portobello mushrooms (VG)
Crunchy Crystalbrook Signature steakhouse chips (DF)(V)
Beer battered onion rings with garlic aioli (DF)
Gelato and sorbet (two scoops) our chefs’ seasonal selection
Housemade Callebaut dark chocolate crème Brulé served with date shortbread and fresh macerated strawberries
Callebaut housemade white chocolate mousse served with fresh seasonal berries, toasted coconut and oat crumble, cinnamon puff
Cheese selection selection of local cheeses, chutney, dried fruits and crackers
Three-course menu 99
Minimum of two per table
Dietaries (V) Vegetarian (VG) Vegan (VGA) Vegan option available (GF) Gluten free (DF) Dairy free
Please advise of any food allergies.
We’re cash-free! As part of our Mindfully Safe heightened hygiene measures, please note we no longer accept cash as payment. Debit and all major credit cards remain very welcome.