SEASONAL MENU 2019

JONAH’S ‘FRUTTI DI MARE’ FOR TWO

$260
Served on a three tiered timber and slate stand displaying Jonah’s finest hot and cold seafood. Accompanied by an assortment of condiments and seasonal sides

A LA CARTE MENU

Two courses with one side per person
$89
Matched Wines
$42
Three courses with one side per person
$110
Matched Wines
$63

A surcharge of 10% applies when dining on Public Holidays

ENTRÉE

Oysters
fresh local rock oysters shucked to order, mignonette
2009 Mount Pleasant ‘Elizabeth’, Semillon, Hunter Valley, NSW

Burrata
Australian burrata, heirloom beetroot, walnut, honey dressing
2017 Canoso ‘Fonte’ Garganega, Soave, Veneto, Italy

King Prawns
grilled Mooloolaba king prawns, green tomato, parsley
2018 Pewsey Vale ‘Block 1961’ Riesling, Clare Valley, SA

Pork Belly
seared pork belly, scallop, celeriac
2016 Dönnhoff ‘O. Leistenberg’ Kabinett Riesling, Nahe, Germany

Gnocchi
Pancetta, rosemary, parmigiano Reggiano
2011 Errazuriz ‘Aconcagua Costa’ Pinot Noir, Chile

Tagliolini Pasta
King prawn, zucchini, mint 2016
2016 Aphros, Loureiro, Minho, Portugal

Tortelloni
Goat cheese ravioli, macadamia, burnt butter, sage
2017 Kumeu River Estate Chardonnay, Auckland, NZ

Risotto
Parmigiano Reggiano, porcini mushrooms, balsamic vinegar – available as main
2016 Neudorf ‘Tom’s Block’ Pinot Noir, Nelson, NZ

Casarecce Pasta
Spanner crab, roast cherry tomato, spicy prawn oil – available as main
2015 Marcel Deiss, Pinot Gris Blend, Alsace, France

Fettuccine Pasta
hand cut fettuccine, wagyu Bolognese – available as main
2015 Marchese Antinori Chianti Classico Riserva, Sangiovese, Tuscany, Italy.

MAIN

Market Fish
Pan roasted whole market fish
2017 Nathalie Fèvre,Chardonnay, Chablis Village, France

Wild Caught Fish
fish fillet, herbs, lemon, brown butter
2017 Reyneke, Chenin Blanc, Stellenbosch, St Africa

Chicken
Roasted corn fed chicken breast, red capsicum salsa
2014 Topper’s Mountain ‘Wild Barbera’ New England, NSW

Veal
Milanese crumbed veal, cherry tomatoes, grilled lemon
2014 Giasira ‘Morhum’ Nerello Mascalese, Sicily

Rib Eye
350g bone in, red wine jus
2015 Colomé Estate Malbec, La Salta, Argentina

Angus Beef
250g Black Angus beef tagliata, Béarnaise sauce
2016 Mitolo ‘7th Son’ Shiraz, McLaren Vale, SA

Lamb
lamb rump, traditional mint jelly
2013 Forest Hill ‘Block 5’ Cabernet Sauvignon, Mount Barker, WA

Whole Lobster for Two
1kg lobster thermidore (surcharge of $130)
ask our sommelier team for recommendations

SIDES

garden salad, white balsamic vinegar dressing
roasted pumpkin salad, feta, pumpkin seeds
green peas, pancetta, mint
hand cut fried potatoes, smoky paprika
shoestring fries
roasted cauliflower, lemon emulsion
creamed spinach

DESSERT

Chocolate Cremoso
wattle seed ice cream, coffee, marsala sabayon
10 Years Old Dutschke ‘Liquid Amber Tokay’, Barossa Valley, SA

Tapioca
coconut tapioca pudding, passionfruit, coconut sorbet
2016 Henschke ‘Noble Gewurztraminer’, Adelaide Hills, SA

Sticky Date Pudding
poached pears, vanilla ice cream
2013 Robert Stein ‘Harvest Gold’ Botrytis Semillon, Mudgee, NSW

Lemon Tart
fresh raspberries, lemon mascarpone cream
2014 Krinklewood ‘Lucia’ Semillon-Verdelho, Hunter Valley, NSW

Flourless Chocolate Cake
chantilly cream, raspberry
2015 Schola Sarmenti ‘Corimei’ Primitivo Passito, Puglia, Italy

Selection of Cheeses
selection of local and imported cheeses with fruit bread and condiments
2006 Coates ‘V.P.’ Fortified Shiraz, McLaren Vale, South Australia (60ml)

We proudly serve Vittoria Coffee

Executive Chef
Matteo Zamboni

Head Sommelier
Niels Sluiman

Restaurant Manager
Mauro Ferrari

Table wines by the glass are 150ml pours unless otherwise noted dessert wines are 75ml pours unless otherwise noted

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