An intimate restaurant in the heart of the Scenic Rim
BLUME SPRING
Wild tomato consommé
Chickpea tartlet, pickled zucchini, Pyengana cheddar
Dutch cream potato doughnut, dill cultured cream, (Caviar)
Spanish mackerel, spring beurre blanc
Slipper lobster cavatelli
Margra lamb, seaweed mustard, nasturtium capers
with
Bluming sprout, rosella, sunflower tahini
Mascarpone ice cream, pistachio, strawberry, apple marigold
Cheese
$115pp
$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.
