What goes in a new menu?

Regatta Hotel recently released new menus for our Street Café and Boatshed, specially designed to suit the cooler weather, while still keeping the old favourites. The new menus were created by the Regatta’s Executive Chef, Daniel Fleming, and Sprit Hotel’s National Food Manager, Gary Johnson.

To create the new menus the pair had to consider the availability of seasonal produce, loyalty to Queensland based suppliers and, of course, taste.

Daniel recommends the Hervey Bay Scallops entrée as an absolute must on the Boatshed’s new menu, and the Regatta burger on the Street Café’s new menu.

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Hervey Bay Scallops with cauliflower cream and aged sweet vinegar salsa. Our Executive Chef’s “must-try” on the new Boatshed menu

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A winter dessert classic now available at the Boatshed: warm apple crumble with French pear puree and rhubarb gelato

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Street Café seared salmon fillet with orange, almond and coriander cous cous and citrus and dill crème fraiche

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Toasted breakfast wrap filled with bacon, avocado, spinach leaves and tomato from the Street Café breakfast menu.