Seabelle Restaurant, Kingfisher Bay Resort

DAYS OF BUSINESS

Mon - Sun:	6:00pm to 10:00pm

When the day’s exploring is done, it’s time to take the taste-buds on a voyage of their own in Kingfisher Bay Resort’s signature Seabelle Restaurant.

Our Chef de Cuisine has drawn inspiration from Fraser Island’s indigenous Butchulla tribe - crafting his menus to blend seasonal, local produce, fresh seafood, Australian bush tucker and island living. This is a place where herbs and garnishes are home-grown at the resort’s nursery, and delivered fresh by our gardeners to the kitchen door.

Latest User Reviews

"This was so relaxing. The beautiful views made it a memorable experience." more reviews

Chef	Darren Ferrall -
Price Guide	Entrée $5.90 - $21.50, Main $30 - $42, Dessert $12.50 - $15
Payment Options	Cash, Visa, Mastercard, Eftpos
Features	Licensed, Outside dining area, Secure parking, Smoking area, Wheelchair access
Ambience	Relaxed
Food	Vegetarian option

Menu

Entrees

Bush Dust Bread: Oven-baked sour dough with ground akudjura, childers’ macadamia nuts and pepperberry dust

5.90

French Onion Soup: Served with a cheese gratinated garlic toast and pepperberry one of the ‘great dishes of the world’

10.00

Tuna Sashimi: Yellow fin tuna sashimi with fresh baby leaf salad wasabi mayonnaise and a lemon-myrtle-soy sauce

17.00

Twice-Cooked Pork Belly on an Orange-Aniseed-Myrtle Reduction: With bok choi, baby leaves, apples, munthari berries and star anise

17.50

Salt and Pepper Squid and Prawns with Mango-Coriander Salsa Pickled Ginger and Bush Lime Aioli

18.00

Oven Baked Hervey Bay Scallops with Chilli-Lime Butter: Served with a red lemon aspen salsa

19.50

Bush-Style Sizzling Saganaki King Prawns (GF): Wide bay king prawns pan-fried in garlic and olive oil, finished with bush tomato, white wine and feta cheese

20.50

K’gari Signature Plate: char-grilled crocodile, kangaroo and emu accompanied by a bunya nut pesto, bush tomato chutney, rosella and chilli plum jam

21.50

Mains

Kangaroo Loin: Pan-seared kangaroo, accompanied by baby spinach and roasted kumara and finished with an australian mustard and munthari berry cream sauce

30.00

Pan Fried Salmon on Char-Grilled Asparagus: Served with sweet potatoes, rocket salad and a wild finger lime flavoured sauce hollandaise

33.00

Chicken Breast: Breast of chicken pocketed with gruyere and wrapped in prosciutto, and served on a potato, wattle seed and nutmeg au gratin and grilled asparagus with a cream reduction

33.00

Wide Bay Barramundi Baked in Paperbark: Local barramundi fillet and toasted macadamia nuts served with kipfler potato crisps and a lemon aspen-tomato salsa

34.00

Pan Seared Duck Breast with Braised Duck Leg: With braised rosella-red cabbage and gratin potato garnished with roquette salad with wattle seed jus

35.00

Char-Grilled Marinated Lamb Rump: With babaganouch, honey roasted baby carrots, shallots and pepperberry jus

37.50

Char-Grilled Gympie Beef Fillet: 200g eye fillet of beef on a beetroot jus with broccolini brushed with akudjura butter and lemon and garlic infused potato mash

39.00

Hand Rolled Tortellini of Moreton Bay Bugs and Lemon Myrtle: Caramilised leek, fried herbs, capers and a burned orange beurre blanc

42.00

Sides

Roasted Kipfler Potatoes

7.00

Green Beans and Bok Choy with Sesame and Light Soy

7.00

Mixed Leaf Salad with Parmesan and Balsamic

7.00

Vegetarian

Vine-Ripened Cherry Tomato Galette: Puff pastry galette with sweet vine-ripened tomatoes, with baby leafs and fried herbs, drizzled with a sumac and rosella vinaigrette, entrée size

12.50

Home-Made Mountain Pepper Ricotta: wrapped in filo pastry, served on pine nuts and roquette salad, with munthari-peach-chilli chutney, entrée size

14.00

Hand Rolled Lemon Myrtle Papardelle: with broccolini, chilli and porcini mushrooms, entrée size

14.50

Vegetable and Tofu Stir-Fry: served in a wonton basket, entrée size

18.50

Sweet Potato Gnocchi, Spiced with Pepperberries: served with preserved lemons, marinated feta wild rocket salad and macadamia nuts, main size

20.00

Dessert

Wattle Seed and Milk Chocolate Parfait: served with glazed strawberries and chocolate shards

12.50

Mango Daquoise - Our House Special: Meringue and macadamia nut biscuits sandwiched topped with double cream, mascarpone with a little grand marnier and a rich queensland mango coulis

12.50

Lemon Myrtle Panna Cotta: With peach and quandong compote

14.00

Ginger and Macadamia Nut Steamed Pudding: With ginger syrup and macadamia nut ice cream, assortment of maffra aged cheddar, tarago river shadows of blue, tarago river triple cream brie served with quince paste, lavosh, lemon myrtle and macadamia biscotti and muscatel grapes

15.00

Two Cheeses

14.00

Three Cheeses

17.50

All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Australian Dollars (AUD$) unless otherwise specified.

This menu was last updated on 30/12/09.