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.

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

gooey oven roasted brie, baby figs, grilled garlic ciabatta
10

house marinated mixed olives
8

tempura fried, fresh asparagus, hollandaise
18

rice flour cuttlefish, mandarin + ginger salt, snow pea truss, finger lime mayo
26

crispy beef cheeks, sticky sweet + sour, pickled pineapple, fried garlic
26

chicken + kimchi wontons, hoi sin, coriander + shallot
26

creamed braised fennel and celeriac tart, tarragon, confit garlic pesto
28

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

chargrilled lime + chilli prawns, vermicelli, roasted peanut, coconut, herb salad
28

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

freshly shucked coffin bay oysters (served as per chef’s daily choice)
4 each

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

crisp chicken, sweet chilli and lime dressing, mango salsa, roast peanut + coconut jam
30

creamy coconut sri lankan seafood curry, coriander yoghurt, jasmine rice
36

grilled lamb rump, oven dried tomato, chorizo, shallots, hummus, rosemary butter
36

pork ribeye, wok tossed broccolini, almonds + speck, pear + ginger puree, crackling, jus
38

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

chargrilled wagyu rump cap, caramelised onion croquette, grilled shallot, red wine jus
45

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

buffalo mozzarella, lemon pressed olive oil, roma tomato, basil pesto
10

crushed, crisp roast potatoes, kalamatas, creme fraiche, chives
8

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

spiced roast baby carrots, smoked chilli salt, lemon pressed oil
8

spinach, zucchini + parmesan salad, sour dough croutons, citrus vinaigrette
8

corkage
5 pp

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

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

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

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