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   (v)
10

house marinated mixed olives (v)
15

oven roasted brie, panfried olives + capers, peppered honey, chargrilled sourdough (v)
18

tempura fried fresh asparagus, hollandaise (v)
18

piping-hot onion soup, thick melted cheddar cheese crust
18

roast sweet potato, onion, garlic stack, capsicum relish, homemade tomato sauce (v)
20

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

crisp pork belly, sticky chilli and caramel sauce, asian slaw
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

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

house-made gnocchi, spinach, burnt butter, hazelnuts, parmesan (v)

22 / 28

pappardelle, shiitake+oyster mushrooms, cashew cream, herbs, cashews (*v)

22 / 28

sri lankan coconut, sweet potato + roast cauliflower curry, jasmine rice (*v)
32

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

twelve hour coconut braised penang beef cheek curry, roasted peanuts, jasmine rice
35

crisp skin salmon, cream braised fennel and leek, confit garlic, tarragon pesto
38

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

chargrilled wagyu rump, sweet potato gratin, charred capsicum relish, red wine jus
45

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

(v) vegetarian (v*) vegan

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

wok-seared greens, lime + chilli dressing, toasted sesame seeds
12

rocket, spinach, zucchini + parmesan salad, toasted pine nuts, citrus vinaigrette
12

steamed jam roly-poly, maple syrup cream
18

tia maria crème brûlée, almond biscotti  
18

rich belgian chocolate and cointreau mousse, caramelised orange, sweet candied zest
18

crème caramel ice cream bon bons coated in belgium chocolate, warm chocolate dip
18

affogato: vanilla ice cream, espresso shot
8

affogato: vanilla ice cream, espresso shot, 
10

affogato: vanilla ice cream, espresso shot, amaretto
18

hot shot: galliano, coffee shot, cream
10

ice cream + warm chocolate sauce: flavours – crème caramel | cherry ripe | vanilla bean
8 / scoop

vintage reserve barbers cheddar (24 months matured)
12

triple cream woombye brie
12

cropwell bishop english blue stilton
12

served with lavosh, crisp green apple and quince paste

coffee/tea
5

hot chocolate with fine callebaut chocolate
9

limoncello (amalfi coast, italy)
9

noble one (dessert wine)
10

buller fine old muscat
10

Liqueurs available