Kingston House

The Head Chef Michael Hehir has worked both internationally and nationally. He has used this vast experience and knowledge to create an innovative menu of modern Australian cuisine which is updated seasonally. Incorporating world flavours with Spanish, French, Italian, Indian and Asian influences Michael selects only the finest local produce including prawns and scallops from Fraser Island. Select from our exclusive wine and cocktail list. A la carte \| Canapes A la carte TO SHARE Kingston Plate Tasty selection of food changing every day. Mezze plate Crusty bread, Middle Eastern inspired flavoured olives, dips, dukka, oil and house made Labna. Vegetarian Tasting Plate Tasting plate changing every day. ENTREES Soup of the Day Wild mushroom risotto with roasted roma tomato & pesto. Spinach & basil infused pasta with smoked paprika pork belly, calamari & garlic with just a hint of chilli. Twice baked goat’s cheese soufflé with beetroot relish & crisp salad. Crabmeat, crispy pancetta & artichoke salad with capers & olive tapenade dressing. MAINS Grilled Mt Barker pork cutlet with chat potatoes, horseradish cream & an eggplant cigar. Slow braised osso bucco with house made gnocchi & steamed beans. Confit leg of local organic Kilkivan duck with sweet potato, steamed greens & rich coverture chocolate infused jus. Fish of the day… market price. Steak of the night... with roasted field mushroom, roma tomato & pumpkin triangle finished with a cabernet jus. Curry of the evening served with rice & condiments. As spicy as us you like. Fraser Island Prawns in a garlic cream sauce with risoni. Organic Kilkivan chicken breast with roasted home grown pumpkin & butter bean salad. ON THE SIDE Crispy potatoes with garlic and thyme. Classic green salad with Parmesan shards, avocado and red onion. Steamed greens. CHEESE PLATE DESSERTS Selection from the daily board. One bill per table. 4% Surcharge for Amex and Diners cards. 15% Surcharge for Public holidays. Back to top Canapes Tarts Goats cheese, glazed beetroot and roasted walnut Roasted pumpkin, feta and sage Bacon, roasted tomato and parmesan Artichoke heart, pesto and roast capsicum Braised leek, parmesan and lemon thyme Caramelised pumpkin, parmesan and onion jam Wild mushroom, pine-nut and goats cheese Sundried tomato and spinach Indian lamb curry shepherds pie Smoked salmon, dill, rocket and caper Turmeric tomato, Persian feta and fresh basil Oysters Gazpacho shots with salsa Bloody mary shots with celery leaves Natural with citrus wedges Pancetta shards and balsamic dressing Fresh ginger, soy and shallots Chilli, lemon, lime and coriander in asian spoons Prawns Wasabi tempura with soy dipping sauce Chilled Fraser Island prawns with dill aioli Proscuitto wrapped Fraser Island prawns with salsa verde dipping sauce Crispy kaitifi pastry wrapped prawns with a lemon dipping sauce BBQ King prawns with a kaffir lime and chilli glaze Skewers Tandoori chicken ‘lollipops’ with raita dipping sauce Spanish style chicken with a smoked paprika yoghurt dipping sauce Greek lamb with rosemary, garlic and lemon North African spiced swordfish with a harissa dipping sauce Spiced lamb kofta with a smoky eggplant dipping sauce Japanese sake and sesame seed chicken with nori and a pickled ginger aioli Southern fried chicken skewers Falafel skewers with a kasundi dipping sauce Tofu, pumpkin and sesame seed skewers Yakitori beef, spring onion and sugar snap skewers with a sweet soy dipping sauce Asian Rice paper rolls;Prawn, herbed Vietnamese salad and vermicelli noodle Chilli coconut chicken, avocado, Vietnamese salad and vermicelli noodle Char Siu pork, pickled vegetables and Vietnamese salad Vegetarian Nori rolls; Teriyaki chicken, pickled ginger and avocado Tofu, spinach and sesame seed Smoked salmon, cucumber and avocado Coconut and coriander crepes filled with Peking duck, pickled vegetables and snowpea shoots Logs of panko crumbed sushi rice with sashimi salmon, black sesame and wasabi aioli Thai curry fish cakes with green beans, vermicelli noodles and a lime, chilli dipping sauce Bowl Dishes Wild mushroom risotto with parmesan shards Maple marinated quail with chilli gnocchi Chicken and avocado involtinis Confit duck with truffle mash and jus Dukkah crusted tuna with sautéed spinach and sesame seeds Sri Lankan fish curry with rice, herbed bean shoot salad and pappadum San Choi Bow – Chicken, pork or seafood available Back to top