The style of food is 'modern'Australian-- probably most influenced by the Mediterranean but occasionally some dishes that may be more Asian inspired. Premium quality produce that hasn't been overworked is the cornerstone, then sauces that enhance rather than overshadow. We are dedicated to using fresh local produce when possible and we are fortunate to be in this beautiful region with real sea and paddock accessibility. Our kitchen is passionate about creating dishes that reflect the region using classic technical skills. We want to have THE Noosa influence. Although relying heavily on local produce, we also, like at times, to add to those heavenly holiday extravagances---like caviar and truffles when available.

The dining experience at berardo's is meant to be a performance of many parts----great food, great service, great wine and great ambience. These parts should all culminate in a sense of 'theatre' and a great dining experience.
As part of our ongoing education for the staff,The Celebration of Australian Food and Wine Noosastyle was conceived. This enabled the kitchen to be exposed to the talents of some of Australia's best Chefs.
Each year, over twenty of Australia's leading Chefs participate in three separate degustation dinners at berardo's.This is a unique experience and great exposure which no doubt , has an influence on moulding the talents of our chefs.



The Degustation menu is seven courses especially selected by the Chef to demonstrate a range of special produce. It may be enjoyed with wines that have been specially chosen to compliment the dishes or you may select your own.

Degustation
$95 Food Only   $155 Food & Matching Wines
Amuse Bouche
Pacific Oyster, Sterling Caviar & Creme Fraiche
04 Yarrabank ‘Cuvee’, Yarra Valley VIC


First Course
Noosa Spanner Crab Raviolo, Local Tomato Consommé
07 Heathvale Riesling,, Eden Valley SA


Second Course
Hervey Bay Scallops, Cauliflower Puree, Salmon Pearls & Cured Duck
09 Carlei Estate Pinot Gris, Greater Port Phillip VIC


Third Course
‘Game Farm’ Quail, Raspberry Vinegar Gel, Gympie Goats Curd
08 JR Jones Pinot Noir, Mornington Peninsula VIC


Fourth Course
White Rivers Veal, Tomato Tartlet, Olive Dust
05 Mount Langi ‘Cliff Edge’ Shiraz, Grampians VIC


Fifth Course
Kytren Aged Chevre, Rainberries, Fruit & Macadamia Bread
07 Frogmore Creek Iced Riesling, Cambridge TAS


Sixth Course
Valrhona Chocolate Tart, Passionfruit Coulis
NV Stanton & Killeen ‘Classic’ Muscat, Rutherglen VIC


All Prices are GST Inclusive.







Entrees
Freshly Shucked Oysters   Verjuice Dressing & Lime 3.50 each
    With Crème Fraiche & Sterling Caviar 6.00 each
Fresh Asparagus Risotto Lemon Thyme, Marinated Fetta, Fat Hen Olive Oil 19/29
Prosciutto Wrapped ‘Rannoch Farm’ Quail Cuttaway Creek Raspberry Vinegar, Local Goats Curd 23
Grilled Mooloolaba Prawns Shaved Fennel, Pink Grapefruit, Queensland Avocado 24
Hervey Bay Scallops Cauliflower Puree, Truffle Tapenade, Cured Duck, Yarra Valley Salmon Pearls 24
Dakota Vale Duck Confit Terrine Fig Chutney, Local Leaves, Walnut & Orange Zest Brioche 22

Mains
Today’s Choice of Local Fish Green Mango Salad, Chilli & Cane Juice Dressing, Toasted Peanuts Market Price
Queensland Sea Farmed Barramundi Boston Bay Mussels, Chorizo, Spanish Zarzuela Broth 33
Bendele Farm Spatchcock Sweet Corn, Herb & Pinenut Couscous, Sweet Corn Puree 32

From the Grill
Marinated Black Angus 200g Eye Fillet, Red Wine Jus 39
150 Day Grain Fed Dry Aged Grainge Sirloin, Café de Paris Butter 39
Tajima Wagyu Sirloin Score 6+, Qld Peppercorn Jus Market Price

Grilled Dishes Accompanied by Duck Fat Roasted Potatoes & Italian Leaf Salad

Sides Dishes
Qld Heirloom Tomato Salad Cauliflower & Broccoli with Cheese Sauce 9
Roast Beetroot & Baby Carrots   Creamed Potatoes  
Cooroibah Oak Lettuce, Chardonnay Dressing, Organic Olives      

All prices are GST Inclusive.

Dessert & Cheese
New Season Mango Trifle Coconut Cream Tapioca, Coconut Ice Cream 16
Nougat Semifreddo Cherry Caramel, Candied Citron 15
Dragon Fruit Consommé Summer Berries, Lychees, Lime Sorbet 15
Valrhona Chocolate Tart Passionfruit Coulis, Yoghurt Ice Cream 18

Flights’ of Australian Cheeses 3 Cheeses 27
Served with Bread and Seasonal Accompaniments 4 Cheeses 33
Select From:
Gympie Tango (Local) – Half Goat’s, Half Sheep’s Soft Cheese
Yarra Valley Black Savourine (VIC) – Ashed, Semi Matured Goat’s Cheese
Pyengana Cheddar (Tas) – Full Flavoured Chedder
Kenilworth Cheddar (Local) - Rich, Nutty Flavour
Gallozola (Qld) – Creamy Pungent Blue Cheese
Woodside ‘Charleston’ (SA) – Soft, Creamy Brie
Kingaroy Bunya Black (Local) – Triple Cream Style, Vine Ashed
Galo Seven Sisters (Qld) – Cow’s Milk, Washed Rind, Semi Hard
Meridith Blue (Vic) - Earthy, Mild Blue Mould
Kytren Aged Chevre (WA) - Full flavoured Goats Cheese
Heide Farm Aged Gruyere(TAS) - Smooth, Intense, Nutty



All prices are GST Inclusive.

Executive Chef Shane Bailey.






T. 07 5447 5666 F. 07 5448 0707 E. info@berardos.com.au A. PO Box 1612, Noosa Heads Qld 4567
© Berardos 2003
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