summer menu

Designed by award winning chef Daran Glasgow, Chill’s menu reflects the most vibrant ingredients of the season.

chef de cuisine | Daran Glasgow


sourdough 8.50
house-made dukkah, EVO, lescure butter


watermelon, organic tomato and basil soup  16.00
poached yabbie tail salsa

hiramasa kingfish sashimi  24.00 | 40.00
scallop ceviche, wasabi pea mousse, pickled daikon, finger lime, micro coriander
ponzu, ginger dressing

quail brushed burnt miso caramel  24.00
pickled walnut, parsley and pomegranate salad, aged sherry vinaigrette

tempura zucchini flower filled with soft polenta  22.00 | 38.50
whipped avocado, chermoula salad, caramelised yoghurt

pan-seared pâte de foie gras  34.00
toasted brioche, peach chutney, micro herbs, sticky port wine reduction

scallops with angel hair pasta  24.00 | 39.50
smoked yarra tomato beurre blanc, smoked tomato salsa

slow-braised short rib  24.00 | 40.00
smoked onion soubise, wild mushroom duxelle, pedro ximenez jus

moreton bay bug thai fish cakes  23.00 | 39.00
pickled cucumber, fried garlic, Vietnamese mint and toasted peanut salad
nam jim jaew bill per table please..
all prices are GST inclusive | public holidays do incur a 15% surcharge
regrettably we do not accept diners card  


twice-cooked duck leg confit  39.00
confit duck, sweet potato and sage boudin, truffled mash, braised red cabbage
crisp pancetta, minted broad bean jus

pan-roasted fillet of snapper  39.00
grilled eggplant, scorched yamba prawns, puttanesca, black garlic aioli, EVO

porcini and thyme gnocchi  23.00 | 37.50
wild mushrooms, celeriac purée, oven-roasted baby beetroot, fried sage
peas, truffled pecorino

slow-cooked lamb shoulder  39.00
balsamic glazed potatoes, olives, basil, spinach, fried capers
goats cheese curd

harissa brushed spatchcock  39.50
charred zucchini, preserved lemon and toasted dukkah cous cous
tahini labneh, pan juices

crispy skinned atlantic salmon fillet  39.00
spiced asian gazpacho, flaked spanner crab, avocado, fennel and watercress

greenstone beef eye fillet  42.00
confit garlic and thyme potato mille feuille, grilled field mushrooms, asparagus
buttered baby spinach, sticky shiraz jus


  • creamy potato and chive mash
  • beer battered chips, smoked sea salt, mayonnaise
  • asian greens, crispy shallots, shiso, vietnamese dressing
  • baked field mushrooms, garlic butter
  • grilled peach, witlof, byron bay mozzarella, hazelnut, basil, aged balsamic
  • shaved pear, walnut, grape, parmesan and rocket, balsamic glaze 

please note that all our dishes are cooked to order and your patience is
gratefully appreciated…

chef de cuisine | Daran Glasgow



candied ginger and treacle steamed pudding
spice soaked cherries, pistachio ice cream

chocolate mousse parfait
whisky jelly, lemon curd, honeycomb, honey ice cream

pandan leaf and coconut crème brûlée
spiced poached lychees, sesame seed brittle, palm sugar and lemongrass ice cream

vanilla and lemon cheesecake
cinnamon apricots, buttermilk crumbs, meringue shards, apricot sorbet

please ask for today’s selection

trio of house made ice cream or sorbets
please ask about chef’s daily selection

chill gourmand dessert assiette
a trio of petit tastes from the dessert list; please ask about our daily selection



1 CHEESE 9.50 | 2 CHEESES 17.00 | 3 CHEESES 25.00

bleu d’auvergne AOC| auvergne, south-central france
sometimes attributed as cow’s milk version of Roquefort, this cheese is aged for minimum 4 weeks by which time it showcases its assertive flavours and smooth texture; the rind is moist and sticky unveiling a soft paste with a grassy, herbaceous, and (with age) spicy, salty, pungent taste

fromager d’affinois | rhône-alpes, france
this cheese may remind you of a triple-crème but the texture is achieved by 'ultra filtration,' which breaks down the fat molecules in the milk in order to further disperse them through the paste; the result is a thick, nearly whipped spread of tangy, milky goodness

woombye vintage cheddar | sunshine coast, qld
a local artisan cows milk cheese made just how cheddar should taste; sharp and tangy and with just the right amount of crumble

il forteto cacio de bosca stagionato DOP | tuscany, italy
a hard-cooked aged pecorino made with the addition of fresh black truffle; this provides a freshness which challenges the additional aging of the cheese to impart a firm texture without being dry and truly encapsulates the real essence of truffle
cheeses accompanied by shaved green apple, quince paste, fig and walnut roulade
falwasser biscuits, poppy seed lavosh and candied walnuts


coffee by vittoria ‘cinque stelle’

teas by tea drop
cleopatra’s champagne, english breakfast, honeydew green lavender grey, lemongrass, malabar chai, peppermint leaves