Our Menu

Balanced, fresh, honest and tasty

The Vaquero menu changes frequently to make best use of farm fresh and seasonal produce.

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Vaquero sourdough EST 2016, black garlic & mushroom parfait

$ 9

Marinated Mt Zero olives (DF, V, GF)

$ 10

Spiced confit potatoes, yoghurt, coriander, house smoked bottarga (GF, VO)

$ 12

Woombye avocado, pickled shallot, lime, coriander, fried pork skin (GF, DF)

$ 15

Fried sheep brains with roasted green chilli sauce (DF)

$ 15

Smoked oysters, ocean trout & habanero watermelon salad (DF)

$ 20

Charred broccoli with sesame sauce (DF, V, GF)

$ 10

Wild kangaroo & smoked cheddar party pie, tomato sauce

$ 15

Raw meat flat taco, picked jalapeño & cucumbers, smoked yogurt & egg yolk (GF)

$ 18

Wood fired octopus, smoked almond harissa, picked white garlic (GF)

$ 24

House charcuterie, sourdough & pickles - up to 2

$ 25

House charcuterie, sourdough & pickles - up to 4

$ 50

House charcuterie, sourdough & pickles - up to 8

$ 75

Brisbane Valley quail, roasted pear, pain d'épices & morcilla

$ 26

Qld Hinterland venison, wood fired eggplant, toasted sesame satay sauce & black lime (GF)

$ 35

Local Swiss brown mushroom & ricotta retool, celeriac, pine nuts & sage (V)

$ 26

Vaughn Shultes suckling pig, kimchi (DF)

$ POA

Wood fired fish & prawn, potato and leek sauce, roasted seaweed (GF)

$ 35

Fried & spiced organic chicken leg, sweet corn custard & jalapeño

$ 28

Aged beef, mustard & miso crust, potato & onion bhaji, red wine sauce

$ POA

Desserts and Cheese

Selection of house made petit fours

$ 12

Pear sorbet, salted almond, semicolon & amaretto jelly

$ 10

Peanut butter parfait, salted peanut brittle & strawberry jelly (GF)

$ 10

Chocolate topless tart, ANZAC biscuit & ume furikake

$ 15

Passionfruit & pineapple, toasted coconut, meringue (GF)

$ 15

Cheese board with seasonal accompaniments - for one

$ 12

Cheese board with seasonal accompaniments - for two

$ 22

Cheese board with seasonal accompaniments - for three

$ 31