An intimate restaurant in the heart of the Scenic Rim
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
Our Suppliers
The menu at Blume reflects our ethos of ‘time & place’ - seasonal fresh food made using local ingredients. We work with suppliers in the region to create food that showcases the best of the Scenic Rim.
