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.

Sunday Special

$40

Tempura zucchini flowers stuffed with ricotta, chervil and confit garlic, tangy lemon greek yoghurt

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Pork ribeye, fig butter, pear + ginger sauce, crispy crackling

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Rum + raisin bon bons

New Years Eve 2019

$85

No BYO

Bookings essential – Phone 5459 2255

Entree

Scallop + ginger wontons, chilli lime sauce

Five spice crispy duck leg, mandarin pancakes, hoi sin, spring onion, pickled cucumber

Moreton Bay bug ravioli, confit garlic, chervil, lemon butter sauce, crisp capers

Oysters three ways (9 oysters):- natural, lemongrass and ginger, tempura with sweet wasabi

Main

Chargrilled pork ribeye, sour cherry and balsamic apples, crisp crackling, jus

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

Fresh fish of the day, seared snow peas, lemon and chive butter sauce

Wagyu rump, caramelised onion croquette, grilled shallot, red wine jus

served with

Crisp hot chips, rosemary sprigs, lemon pepper, aioli

Spinach, zucchini + parmesan salad, sour dough croutons, citrus vinaigrette

Sweet

Butterscotch schnapps creme brûlée, housemade shortbread

Rum and raisin ice cream bon bon coated in belgium chocolate, warm chocolate dip

Affogato: vanilla ice cream, espresso shot, amaretto

Bread

oven baked ciabatta brushed with garlic and chive butter
10

warm turkish bread, hummus, dukkah and olive oil
10

house marinated mixed olives
8

Entrees

tempura fried fresh asparagus, hollandaise
18

gooey oven roasted brie, baby figs, grilled ciabatta, confit garlic
18

crispy dried shredded beef, bao bun, sticky bbq sauce, roast chilli, cashew, asian slaw
26

rustic mushroom and garlic tart, lemon thyme, persian feta, rocket + balsamic
26

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

king prawn and sesame toast, finger lime mayo, crisp shallot + coconut salad
28

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

Mains

battered red emperor and chips, homemade tartare sauce, lemon wedge
35

jamaican style roast jerk chicken, coconut + chilli jam, crisp ginger, jasmine rice
35

crisp skin salmon, lemongrass + chill salt, spicy coconut soup, oyster mushrooms
38

slow braised mustard pork belly, balsamic apples, crisp crackling, sour cherry jus
38

char-grilled lamb rump, hummus, roast red capsicum, black olive tapenade, mint jelly
38

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

wagyu rump, roasted v-r tomatoes, pine nut crumb, hasselbacks, chimichurri, bbq jus
45

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

Sides

classic greek salad
10

roasted potato, chargrilled red onion, whipped chive butter
8

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

wok seared greens, lime + chilli dressing, toasted sesame seeds
8

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

Sweets

zesty lime + coconut panna cotta, grilled pineapple
15

banana + caramel crumble, macadamia ice cream
15

pistachio + honey brûlée, almond biscotti
15

warm raspberry + white chocolate waffle pudding
15

rich grand marnier + chocolate mousse, orange blossom shortbread
15

rum + raisin bon bons 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: ( flavours – rum and raisin | macadamia | vanilla bean )
6/scoop

four homemade 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

15 % Public Holiday Surcharge

We accept all major credit cards. Charges Apply

One bill per table

Corkage (wine only) $8 pp