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

Hiramasa Kingfish
sheep yoghurt, pickled cucumber, mint oil
2017 Lark Hill Estate Gruner veltliner, Canberra District.

King Prawns
grilled Mooloolaba king prawns, green tomato, parsley
2017 Henschke Green’s Hill Riesling, Adelaide Hills, SA

Pork Belly
seared pork belly, scallop, celeriac
2017 Dönnhoff ‘O. Leistenberg’ Kabinett Riesling, Nahe, Germany

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

Linguine
smoked salmon, cultured butter, salmon roe, chives
2016 Aphros, Loureiro, Minho, Portugal

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

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

MAIN

Market Fish
pan roasted whole market fish, tomato, parsley, green olives
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
2015 Giasira ‘Morhum’ Nerello Mascalese, Sicily

Rib Eye
350g bone in, red wine jus
2016 Colomé Estate Malbec, La Salta, Argentina

Angus Beef
250g Black Angus beef tagliata, Béarnaise sauce
2014 Chapoutier & Terlato Malakoff Shiraz, Pyrenees, VIC

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
2011 Margan Estate ‘The Original Botrytis’ Semillon, Hunter Valley, NSW

Lemon Tart
fresh raspberries, lemon mascarpone cream
2016 Ridgeside Icewine-Vidal Niagara Peninsula, Canada

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 (surcharge of $12)
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

Share your pics with us!
#jonahswhalebeach

jonahswhalebeach
JonahsRestaurantAndHotel