The season in five courses
The best way to discover our latest seasonal menu is through our five-course tasting experience, a carefully curated dining journey showcasing the standout dishes, flavours and creativity of our kitchen. For an even more memorable dining experience, guests can add expertly matched Australian wines, predominantly from Queensland producers, selected to complement each course and enhance every flavour.
From first taste to main course
Created by Executive Chef Anthony Naylor and his team, the seasonal menu celebrates exceptional produce, skilled technique and bold flavours.
The menu features dishes such as beef tongue carpaccio with kimchi coral, shio negi and prawn hollandaise, and roasted Fremantle octopus with tarragon pil pil, snow peas and ice plant.
For the main course, guests can enjoy beautifully prepared red emperor with sweetcorn beurre noisette and citrus popcorn, succulent braised pork belly with black garlic and dashi-braised artichoke, or sesame mirin-glazed eggplant bursting with bold flavours.
Wines worth discovering
The menu is complemented by a thoughtfully curated wine list featuring outstanding producers from Queensland’s Granite Belt alongside acclaimed wineries from Tasmania, South Australia and Western Australia.
This season, we’re also proud to feature Heritage Estate Wines as our Winery of the Season. Based in Queensland’s Granite Belt, Heritage Estate produces wines from vineyards at varying altitudes across Cottonvale, Ballandean and Thulimbah, with a selection showcased across our wine list. From crisp, aromatic whites to distinctive Granite Belt reds, it’s another way we’re celebrating Queensland producers and the diversity of our state’s wine regions.
A menu crafted with time and technique
Our culinary team brings skill, knowledge and patience to every dish, creating a seasonal menu that pushes boundaries and brings something unexpected to the table, a contemporary contrast to our heritage surroundings.
Our beef tongue is a perfect example. Brined with spices for 48 hours before being cooked for a further 24 hours, the three-day process creates beautifully succulent and tender meat. Served with a fresh take on surf and turf, the beef tongue is paired with prawn hollandaise, shio negi and a spicy kimchi coral for layers of richness, heat and freshness.
Our Fremantle octopus brings together northern Spanish cooking techniques with Asian-inspired flavours. Finished with charred spring peas, the result is a comforting dish, with just the right balance of acidity and freshness.
It’s this attention to technique, flavour and detail that allows our team to take familiar ingredients in new directions and create a dining experience that feels at once considered, creative and distinctly different.
Save room for dessert
To finish, indulge in our almond financier with banana cream, miso caramel and macadamia praline. A financier is a small, traditional French tea cake made with almond meal and browned butter, prized for its moist, tender interior and delicate crust.
In this dessert, Banana is prepared four different ways, showcasing the technique and creativity of our team. It’s also an example of thoughtful, low-waste cooking, with our pâtissier, Nicolas Gerault, using the banana peel to create a delicate crisp.
Paired with silky banana cream, rich miso caramel and crunchy macadamia praline, the financier delivers a beautifully balanced combination of sweet, nutty and savoury flavours.
Choose your dining experience
The seasonal menu is available as two courses for $79, three courses for $99, or as our signature five-course tasting experience for $130, with matched wines available for an additional $55.
Showcasing quality produce, culinary craftsmanship and warm Queensland hospitality, it’s an invitation to experience the latest flavours from the Strangers’ Restaurant kitchen.
We look forward to welcoming you to experience it for yourself.
