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

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

sticky plum and star anise lamb ribs, cashew and mint salad, roasted rice
26

prawn and mozzarella arancini, lemon + shallot butter and salsa verde
26

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

seared hervey bay scallops, shallots, garlic, chervil and smoked bacon, sour cream tart
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 nz dory and chips, homemade tartare sauce, lemon wedge
26

crispy skin lemon and ginger chicken, grilled bok choy, pickled ginger chips
30

slow cooked penang lamb curry, peanut crumble,toasted coconut, jasmine rice
36

crumbed veal rib eye, creamy mushroom and mustard fettuccine, charred lemon
36

salt + pepper crisp skin salmon, soy rice wine dressing, finger lime, tempura broccolini
38

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

chargrilled wagyu rump, blt salad, cafe de paris butter, balsamic and tomato chutney
45

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

Sides

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

crushed, crisp roast potatoes, kalamatas, crème fraîche, chives
8

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

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

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

corkage
5 pp

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

Sweets

baked rum and raisin bombe alaska, raspberry coulis
15

apple, coconut and palm sugar cake, butterscotch sauce, coconut ice cream
(please note this sweet is baked to order and there will be a 15 min wait time)
15

creamy baileys crème brûlée, homemade shortbread
15

peanut butter panna cotta, caramelised banana
15

eton mess with rich belgium white chocolate mousse, fresh berries, passionfruit coulis
15

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

affogato: vanilla ice cream, espresso shot
8

vanilla ice cream, espresso shot, amaretto
15

hot shot: galliano, coffee shot, cream
10

ice cream + warm chocolate sauce
5 /scoop

rum and raisin | coconut | vanilla bean

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