GOURMET PIZZAS

CHICKEN NUGGETS, CHIPS, TOMATO SAUCE 9

BATTERED FISH, CHIPS, TOMATO SAUCE 9

SPAGHETTI BOLOGNAISE 9

HAM AND PINEAPPLE PIZZA (GFO +$4.5) 9

NATURALLY FERMENTED, HAND STRETCHED BASES, HOMEMADE SUGO, TRADIT IONAL MOZZARELLA US ING

FRESH HERBS FROM OUR GARDEN

VEGETARIAN (VGN) Field mushroom, roast butternut pumpkin, baby spinach and zucchini ribbons, Aioli swirl

22

SEAFOOD PIZZA Garlic prawn, baby squid, scallop and smoked salmon, baby spinach. Lemon aioli swirl

25

BBQ CHICKEN Tomato, BBQ chicken, rasher bacon, brie cheese, aioli swirl 24

PULLED PORK Sticky BBQ pulled pork, chorizo, rasher bacon, caramelized onion, BBQ swirl 24

GLUTEN FREE BASE + 4.5 | ADD ANCHOVIES + 3PIZZAS NOT AVAILABLE HALF AND HALF

(GF) - GLUTEN FREE(GFO) - GLUTEN FREE OPTION AVAILABLE(VGN) - VEGAN(VO) – VEGAN OPTION AVAILABLE(VEG) – VEGETARIAN

(GLUTEN FREE OPTION AVAILABLE)

LITTLE ONES

MENU

FROM THE GRILL

CHOICE OF SAUCES:CREAMY GARLIC, PEPPER, MUSHROOM, RED WINE JUS, DIANE

(GFO ON SOME SAUCES) (ADDITIONAL SAUCES: $3 EACH)

GARDEN SALAD 7

CHIPS 7

SWEET POTATO FRIES 8

PARMESAN MASH 8

BEER BATTERED ONION RINGS 8

SPICY BATTERED POTATO WEDGES 8

ALL OF OUR STEAKS ARE MATCHED PERFECTLY WITH PEPPERJACK SHIRAZ

RIVERINE RIB FILLET 300g RIVERINE GRAIN FED RIB FILLET STEAK

37

EYE FILLET 220g GRASS FED EYE FILLET STEAK

38

RIVERINE RUMP 400g RIVERINE GRAIN FED RUMP STEAK

36

CHOICE OF 2 SIDES:• PARMESAN MASH

• STEAMED VEGETABLES (GF)

• GARDEN SALAD• SUPER CRUNCH CHIPS

ADDITIONAL SIDES

BURGERS

ALL SERVED W ITH CRUNCHY CH I PS AND A I O L I( ONLY AVAILABLE UNTIL 5PM )

(GFO) ON SELECTED ITEMS

VEGETARIAN BURGER (VGN) Lentil patty, grilled Moroccan spiced zucchini, fire roasted red peppers, slow roasted mushroom, dressed leaves and spicy hummus

19

SPH CLASSIC BBQ BEEF BURGER In house ground grain fed beef patty, thick cut tomato, dressed leaves, beetroot relish, dill pickle and layers of Swiss cheese and SPH secret sauce

19

RIB FILLET STEAK SANDWICH 150g Rib filet steak, dressed leaves, thick cut tomato, beetroot, shaved red onion, Tomato relish and Swiss cheese

23

FRESH PRAWN SALAD (GF) Fresh local prawns, strawberry, crispy double smoked bacon and avocado salad. Caramelized balsamic and cracked black pepper dressing

26

BBQ CHICKEN CAESAR Crisp baby cos, toasted crouton, smoky bacon, boiled egg, shaved parmesan cheese topped with Hickory BBQ glazed grilled chicken 24

SANDSTONE POINT POKE BOWL (VGN) (GF) Roasted Cauliflower, avocado, garlic roasted chickpea, garden fresh herbs, edible flowers and toasted almond salad, spiced hummus dressing

26

SALADS

BREADSFRESH BREAD ROLL WITH BUTTER 2

HERB FOCACCIA Served with a trio of dips- olive tapenade, spicy capsicum & beetroot tzatziki 14

GARLIC PIZZA (GFO ADDITIONAL $4.5) Hand stretched pizza dough topped with garlic confit puree and mozzarella 10

GARLIC CONFIT AND HERB TURKISH Baked Turkish bread with confit garlic, garden fresh herbs, shredded mozzarella cheese 10

At Sandstone Point Hotel we believe in using only premium Australian produce. When possible, our seafood and other ingredients are sourced from the local Bribie region. We have our own extensive organic herb garden on-site & we stand behind the quality of the produce we use in all of our dishes.

HALOUMI CHIPS Hand cut haloumi chips, Aioli dipping

14

PANKO CALAMARI Ginger, chilli and garlic panko crumbed calamari with lemon and tartare

15

BBQ PORK SLIDER Sticky BBQ pork belly slider purple cabbage slaw and cider braised apple compote

10

CHICKEN TACO Crispy fried buttermilk chicken, roasted corn salsa, avocado and slaw wrapped in soft corn tortilla taco

9

FRESH PRAWN SANDWICH Fresh local prawns with shaved cucumber ribbons, picked dill and dressed baby cos hearts drizzled in seafood sauce on fresh white bread

13

TEMPURA PRAWN SLIDER Crispy Tempura battered prawns with picked coriander, dill and shaved red onion salad sliced cucumber, dressed baby cos hearts and lemon mayo on a soft milk slider bun

14

TEMPURA BUG SLIDER Crispy Tempura battered bug tail with picked coriander, dill and shaved red onion salad sliced cucumber, dressed baby cos hearts and lemon mayo on a soft milk slider bun

16

BIG OLD BUCKET OF PRAWNS AND CHIPS Bucket of fresh local prawns, lemon mayo, cocktail sauce, lemon wedge Crusty bread and side basket of chips

MP

OYSTERS

STARTERS

HOUSE MADE CHICKEN PARMIGIANA Tomato sugo, double smoked shaved leg ham, mozzarella, with chips & fresh garden salad

28

OLD ENGLISH BANGA’S AND MASH Old English style pork sausages made from a recipe dating back to World War 2, creamy mash potato, green peppercorn and caramelized onion gravy and zingy house made tomato relish

24

CRISPY CONFIT DUCK Garlic, thyme and black pepper marinated duck Maryland slow cooked than finished in a hot oven, apple and seeded mustard slaw, vegetable chips honey mustard dipping

30

PROSCIUTTO CHICKEN BREAST Pan fried chicken breast wrapped in prosciutto, heirloom tomato, baby onions and quinoa salad, spice roasted sweet potato, tomato coulis

34

MAINS

PASTA / RISOTTO

BUTTERNUT PUMPKIN RISOTTO (VGN) (GF) Creamed butternut pumpkin, pea and baby spinach risotto, sage and toasted hazelnut crumble

22

SEAFOOD RISOTTO (GF) Sauté prawns, scallop, sand crab and mussels stirred through creamy risotto finished with rocket, shaved parmesan and Tasmanian smoked salmon

29

POTATO GNOCCHI (VGN) House made potato gnocchi, cherry tomato, semi dried tomato, avocado, broccolini and fresh basil

23

CHICKEN AND PRAWN FETTUCCINI Sauté Chicken, prawn and bacon fettuccine with fire roasted red peppers, rocket and Napoli sauce

WE RECOMMEND T’GALLANT CAPE SCHANCK PINOT GRIGIO FROM VICTORIA, AUS

24

15% SURCHARGE ON PUBLIC HOLIDAYS.Please ensure you have been seated by staff prior to ordering

Menu only available on assigned restaurant tables

FISH AND CHIPS Crispy Dill, Spring onion and Beer battered fish, garden salad and chips

WE RECOMMEND SQUEALING PIG SAUVIGNON BLANC FROM MARLBOROUGH, NZ

28

SALMON AND POTATO CAKES Panko crumbed poached salmon folded through mashed potato, garden fresh herbs, baby spinach, lightly fried and served with garden salad and chips

WE RECOMMEND WYNN’S “THE GABLES” CABERNET SAUVIGNON FROM COONAWARRA, AUS

24

GRILLED SALMON FILLET (GF) Grilled salmon fillet, creamy cauliflower puree, roasted zucchini tossed with garden peas, crunchy bacon bits and asparagus tips drizzled in garlic parsley butter

35

MUSSELS AND CHIPS Fresh black mussels in bacon, white wine, garlic, parsley and splash of cream, Shoe string fries and fresh bread

WE RECOMMEND 821 SOUTH SAUVIGNON BLANC FROM MARLBOROUGH, NZ

32

SANDSTONE POINT HOTEL SEAFOOD TIER Fresh Mooloolaba prawns, natural oysters, cracked sand crab, beer battered fish, tempura soft shell crab, panko calamari, grilled lemon, tartare and chips

WE RECOMMEND LEO BURING CLARE VALLEY DRY RIESLING

48

WE ONLY USE FRESH SEASONAL AUSTRALIAN CAUGHT SEAFOOD.

FROM THE SEAOYSTERS NATURAL Lemon and mignonette dressing (GF)

WE RECOMMEND LEO BURING CLARE VALLEY DRY RIESLING

2134

OYSTERS CLASSIC KILPATRICK Smoky bacon & sticky BBQ sauce grilled & accompanied with sourdough (GFO)

2336

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