BLUME LATE AUTUMN

Beets baked in clay, jersey cultured cream, fennel pollen (avruga caviar)

Mooloolaba yellowfin tuna, horseradish and smoked soy ponzu

Pyengana cheddar cake, celery relish, aged beef

Bluming sprout, Davidson plum, sunflower tahini

Full blood wagyu skewer, chestnut miso, black garlic

Rainbow trout, green tomato, and pearl beurre Blanc

BBQ Jurassic Quail, Matt’s mushrooms, exotic pepper

Local carrots, ‘nduja, puffed grains

Fig leaf ice cream, speculoos, honeycomb, ginger

Standard menu

$115pp

Extended menu

$165pp

FOUR COURSE FRIDAYS

1/2 dozen oysters with house condiments

$34

Blume bread & butter

Sweet corn fritter, cultured cream, bottarga

Berkshire pork neck, smoked kohlrabi, exotic pepper

Hasselback sweet potato, cashew cheese, tamari

Towri sheep’s yoghurt ganache, honeycomb, rhubarb

$75pp

Available for lunch and dinner on Fridays only

Wine List

Chef’s Notes

Menu is subject to change depending on what is available at the time.

Please feel free to bring your family, we provide a small offering menu for children.

We do cater for vegetarians, pescatarians, and those with gluten intolerances, however, 48hrs notice is required.
We are unable to cater for dairy free and vegan diets.