Welcome to Lily’s on the Lagoon

For over 18 years we have been preparing and serving modern Australian
Pacific inspired innovative food, infusing fresh local ingredients with the highest
cooking standards to produce an outstanding culinary experience. It’s our
pleasure to welcome and host you this evening.

On behalf of our Executive Chef Matthew Lonne and Sous Chef Ben Zeme, as
well as the front of house team led by our remarkable Restaurant Manager
Suzanne Baseley, we wish you the very warmest of welcomes.

Please take the time to explore our menu and extensive wine list. Our service
staff would be delighted to discuss any questions or dietary requirements with
you.
Entrée

Maple Braised Buffalo Tortellini 24.0

with veal consommé, baby cress and merlot foam

Lily’s Signature Tastings Plate 36.0

Chef de cuisine’s selection of four seasonal tastings

Baked Quail Breast 24.0

with potato crackling, green pea puree, fried winter vegetables and
truffle jus

Braised and Salted Pork Belly 25.0

with panco crumbed organic duck egg and hollandaise sauce

Salad of Shredded Local Lobster 25.0

with pickled ginger, candied chilli, Asian leaves and
coriander mirin dressing

Caramalised Hervey Bay Scallops 26.0

with black pudding, buttered carrot puree, herb foam and pork jus

Sesame and Palm Sugar Cured Venison Carpaccio 22.0

with fried onion, honey roasted beetroot, baby rocket and
Persian fetta remoulade

Trio of European Mushroom Ravioli 24.0

with Swiss brown, confit garlic, salted rosemary infused oil, porcini,
roasted pine nuts, truffle cream, pine mushroom and roasted vine tomato puree
Mains

Slow Roasted Wagyu Beef Tenderloin 46.0

with confit rabbit and thyme parcel, roasted beetroot puree and
pinot jus

Lily’s Signature Whole Salt and Pepper Fish 48.0

with bitter-sweet tamarind sauce, steamed coconut rice and
wok-fried vegetables

Pancetta Wrapped Veal Tournedos 38.0

with ricotta stilton gnocchi and port cherry compote

Roasted Lamb Rump 35.0

with molasses crust, stewed winter vegetable pie and rosemary jus

Char-grilled Barkers Creek Pork Cutlet 34.0

with garlic kipflers, sweet butter glazed baby apples,
peach puree and jus

Wok-fried Chilli and Ginger Sand Crab 39.0

with white wine tomato broth, grilled sour dough,
fried onion and fresh herbs

Baked King Fish 34.0

with wasabi peanut crust, coconut rice cake, steamed bok choy
and creamy satay

Tempura Battered Confit of Duck 32.0

with green chilli and ginger soy and sweet coconut arancini

Honey Roasted Pumpkin and Goat’s Cheese Cannelloni 30.0

with roasted trussed tomato, confit garlic and rich red wine reduction

Sides 8.0
Steamed Asian greens
Roquette, pear and parmesan salad
Green garden salad
Sautéed green beans with buttered almonds
Chips
Desserts

Honey, Canadian Whiskey and Drumbuie Crème Brulee 14.0

Moroccan Date Tart 15.0

with chai anglaise, pistachio ice cream and spun sugar

Mascarpone and Hazelnut Brittle Crepe 15.0

with warm mixed berry brittle

Selection of Fine Australian, Regional and International Cheeses 22.0

with sticky fig compote, seeded lavosh and pistachio praline

Pastry Chef’s Selection of Four Petite Desserts 24.0

Strawberry Souffle 16.0

with aged balsamic ice cream

Tea & Coffee

Espresso, Short Black 4.0

Flat White, Macchiato, Latte, Long Black, Cappuccina, Chai Latte 4.0
English Breakfast, Green, Chamomile, Earl Grey, Lemon,
Peppermint 4.0
Hot Chocolate 4.0
Mocha, Affogato 4.5

Dessert Wine Bottle Glass

2006 Noble One Botrytis Semillon 49.5 12.0

2006 Bimbadgen Estate Botrytis Semillon 39.5 9.5
2004 Gramps Late Harvest Botrytis Semillon 35.0 8.0

Fortified Wine

Seppelt DP30 Oloroso 75.0 7.5

Galway Pipe 95.0 9.5
Penfold's Grandfather 135.0 13.5

Liqueur Coffee 9.5

Irish – Whiskey, Jamaican – Tia Maria, Mexican – Kahlúa,

Roman – Galliano, French – Cointreau, Liqueur Affogato

Cognacs & Calvados

Remy Martin VSOP 11.0

Courvoisier VSOP 12.0
Hennessey XO 19.0
Berneroy No. 5 Calvados 19.0
Kids Menu 22.5

Choice of

Lamb chops
Battered Barramundi
Crispy Chicken Strips
Petit Steak Medallions

Served with your choice of

Fries & salad

Potato mash & vegetables

Following with dessert

Ice-cream Sundae
With chocolate or strawberry sauce, chocolate sprinkles and nuts

Includes a choice of beverage

Juice
Soft drink

Children aged 5 – 12