Menu

The man behind Rock Salt’s creative dishes is Chef and Co-Owner, Stuart Webster. Stuart is classically trained in England and has worked in French restaurants and manors, yet his menus have a rich history in Noosa cuisine – taking inspiration from local produce and flavours from across the world. His creations are also influenced by Asian flavours, and diners can choose from a wide range of seafood, meat, pasta and vegetable dishes (not to mention some tasty desserts). A diverse menu has all bases covered. Stuart’s signature dish is the crispy roasted duck, served with creamed garlic spinach, orange and thyme jus, and crisp onion rings.

Bread

garlic rubbed ciabatta, heirloom tomatoes, persian feta and basil
12

la stella latticini buffalo mozzarella, lemon pressed olive oil, basil pesto
10

warm turkish bread, olive oil, balsamic, goats curd, dukkah
10

house marinated mixed olives
8

Entrees

tempura fried, fresh asparagus, hollandaise
18

flash fried baby squid, nutty quinoa, coriander, asian salad, pickled ginger mayo
26

12 hour braised beef cheeks, penang curry, roasted coconut, peanuts, kaffir lime
26

baked baby capsicums, ricotta, goats curd, confit garlic, tomato jus, nut crumb
26

5 spice crisp duck leg, mandarin pancakes, hoisin, shallot, pickled cucumber
28

crispy king prawns wrapped in spiced kataifi, celeriac slaw, smoked salt + aioli
28

moreton bay bug ravioli, confit garlic, chervil, lemon butter sauce, crisp capers
28

tempura moreton bay bug tails, sriracha mayo, fennel, mint + pomegranate
30

freshly shucked coffin bay oysters (served as per chefs daily choice)
4 each

Mains

crispy battered nz dory and chips, homemade tartare sauce, lemon wedge
26

garlic roast chicken breast, house made gnocchi, peppers, red onion + romesco
30

crisp-skin salmon, butter broad beans, feta + mint salad, mustard seed dressing
36

shredded slow cooked garlic lamb, pappardelle, porcini, kalamata, lemon thyme
36

prosciutto wrapped roast pork fillet, crushed pea puree, crisp sage, red wine jus
38

crispy roast duck, garlic spinach, orange and thyme jus, crisp onion rings
40

chargrilled wagyu rump cap, moussaka stack, hot english mustard hollandaise
45

fresh fish of the day, seared snow peas, lemon and chive butter sauce
m/p

Sides

chargrilled corn, sour cream, lime, shaved parmesan
8

buttery mash potato
8

crisp hot chips, rosemary sprigs, lemon pepper, aioli
8

wok tossed sugarsnap peas, tarragon butter, toasted sesame seeds
8

spinach + rocket, crisp prosciutto, toasted pine nuts, parmesan, pesto vinaigrette
8

corkage
5 pp

We accept Visa, MasterCard and Eftpos ~ One bill per table

Sweets

banana, toffee and coconut crumble with coconut gelato
15

belgium chocolate mousse, amaretti crumb, grand mariner strawberries
15

butterscotch schnapps creme brûlée, housemade shortbread
15

vanilla bean pannacotta, mango jelly, passionfruit coulis
15

raspberry, almond and white choc bread + butter pudding, vanilla bean ice cream
(baked to order – please allow 15 minutes)
15

salted caramel ice cream coated in belgium chocolate, warm chocolate dip
15

affogato: vanilla ice cream, espresso shot
8

affogato: vanilla ice cream, espresso shot, amaretto
15

hot shot: galliano, coffee shot, cream
10

ice cream + warm chocolate sauce
5 /scoop

salted caramel | coconut | vanilla bean

four home made chocolate brownie bites
10

Cheese

vintage reserve barbers cheddar (24 months matured)
9

triple cream woombye brie
9

cropwell bishop english blue stilton
9

served with lavosh, crisp green apple and quince paste

Drinks

coffee/tea
5

hot chocolate with fine callebaut chocolate
6.5

limoncello (amalfi coast, italy)
8.5

noble one (dessert wine)
9.5/gls 49/bottle

buller fine old muscat
8.5

Liqueurs available