SAMPLE SEASONAL MENU
To Start
BEETROOTS $29
Spiced vinegar, goat's curd, sunflower seeds, green cardamom purée
ROCKY POINT COBIA SASHIMI $29
Herb ceviche, crème acidulée, seaweed, finger lime – QLD
CHAMPAGNE LOBSTER $52
Cauliflower, beurre blanc, wasabi, pak choi – QLD
CHICKEN LIVER PÂTÉ $25
Lilly Pilly gin, pickled peppers, toasted brioche
WILD VENISON & GIN BOTANICAL SALAMI $29
From Saison, Brisbane – QLD
EMU TARTARE $29
Focaccia, Dijon mustard, muntries and native wattleseeds – Coleyville, QLD
Mains
RAVIOLI $42
Buffalo and cow’s milk ricotta, spinach, butter, sage
TAGLIOLINI $45
Slow-cooked pork and beef ragù, Grana Padano
POTATO GNOCCHI $52
Mussels, raw ama ebi prawn, crustacean bisque, tarragon, samphire
BLUE GROUPER $58
Rocky Point, Chardonnay sauce, purple potato – QLD
WHITE PYRENEES LAMB RUMP $55
Charred leek, herb salad, sumac, coffee jus – VIC
From The Grill
EYE FILLET 250g $68
Great Southern Pinnacle • Grass-fed • MB2+ • Southern Australia
SIRLOIN 250g $58
Black Angus Ebony by Kilcoy • Grain-fed 150+ days • MB2+ • Western Downs, QLD
FLAT IRON 250g $45
Stockyard Gold Angus • Grain-fed 200+ days • MB3+ • Kerwee, QLD
TRI TIP 150g $69
Carrara Wagyu F1 • Grain-fed 350+ days • MB7–8+ • Western Downs, QLD
SCOTCH FILLET 300g $120
Stockyard Kiwami Wagyu • Grain-fed 400+ days • MB9+ • Kerwee, QLD
From The Garden
SALAD $15
Mixed leaves, herbs, tomatoes, avocado, citrus dressing
GREENS $15
Smoked shoyu, golden sesame
PUMPKIN $15
Roasted pumpkin, goat's curd, pumpkin oil, sage, walnuts
SHOESTRING FRIES $10
Lime aioli
SWEETS
HERB SORBET $12
Celery and vodka consommé, tonka bean
AFFOGATO $12
Vanilla ice cream, espresso, Mr Black coffee liqueur
BATICA SIGNATURE CAKE $18
Served warm, Marsala zabaglione, amaretti
COCOA $18
Hazelnut, milk ice cream
CHEESES OF THE DAY $12
Served with crackers, quince paste and muscatel
SEASONAL SET MENU
$115 per person
The Batica Feast
Beetroot, spiced vinegar, goat's curd, sunflower seeds & green cardamom purée
Buffalo & cow ricotta ravioli, spinach, butter, sage & dried yeast
Potato gnocchi with mussels, ama ebi prawn, crustacean bisque, tarragon & samphire
Carrara Wagyu × Angus F1 tri-tip (MB7–8+) from Western Downs, Queensland
Australian cheese with lavosh, quince paste & muscatel
Batica's warm signature cake with Marsala zabaione & amaretti
Upgrades available
$125 per person
The Batica Banquet
Beetroot, spiced vinegar, goat's curd, sunflower seeds & green cardamom purée
Free-range pork collar, barbecue jus, sweet potato crisps & lemon myrtle
Wild venison & gin botanical salami from Saison, Brisbane
Buffalo & cow ricotta ravioli, spinach, butter, sage
Tagliolini with pork & beef ragù, Grana Padano
Stockyard Gold Angus flat iron (MB3+) with sides and sauces
Australian cheese with lavosh, quince paste & muscatel
Batica's warm signature cake with Marsala zabaione & amaretti
$165 per person
The Batica Signature Experience
Beetroot, spiced vinegar, goat's curd, sunflower seeds & green cardamom purée
Rocky Point cobia sashimi with herb ceviche, crema ácida, seaweed & finger lime
Buffalo & cow ricotta ravioli, spinach, butter, sage & dried yeast
Potato gnocchi with mussels, ama ebi prawn, crustacean bisque, tarragon & samphire
White Pyrenees lamb rump with burnt leek, herb salad, sumac & coffee jus
Herb sorbet
Australian cheese with lavosh, quince paste & muscatel
Batica's warm signature cake
FESTIVE MENU
$125 per person
Sourdough
Native wattle seed butter
Beetroots
Spiced vinegar, goat's curd, sunflower seeds, green cardamom purée
Wild Venison & Gin Botanical
House-cured venison
Prawn Cocktail
Marie Rose sauce
Ravioli
Ricotta & spinach, Grana Padano, dried yeast
Roast Turkey Roulade
Cranberry sauce
Sirloin
Red wine jus
Seasonal Greens
Smoked shoyu, sesame seeds
Roasted Root Vegetables
Parsnip, turnip, beetroot, carrot & fresh herbs
Pavlova
Seasonal berries & panettone ice cream