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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