We have launched our new menu at Gabbinbar Homestead, developed by our Head Chef, Bernhard Kohlhuber. The menu is an inspirational modern Australian menu with subtle European influences. We have put a contemporary twist on wholesome home style cooking, the portions are generous, packed full of flavour and finished with an abundance fresh vegetables. Taking advantage of the fresh produce available on our region’s doorstep we always try to source produce locally from the Darling Downs and Lockyer Valley, where possible.
There is a wide selection of canapés and what we call ‘Crowd Pleasers’ which are a more substantial dish designed to be eaten cocktail style. We have over 20 different canapés which you can choose from or make a statement with one of our signature ‘Antipasto Banquets’. Served on a long slab of timber, our ‘Antipasto Banquet’ includes a mix of Australian and international cheeses, seasonal fruits, figs, pistachios, assorted fresh breads, deli meats and so much more.
When you move onto main course you can choose from our classic alternate drop selection, a gourmet country roast or from our signature DUO options. The DUO’s are a fabulous option to alternate drop where your guests will experience two smaller sized mains on one plate. Here is just a little taste of one of our DUO’s; pasture eye fillet mignon 150g, oven baked Storm Bay salmon and Mooloolaba prawn served with noisette mash, asparagus, sauce béarnaise and jus. For dessert, we have put a modern twist on your classic favourites such as, lavender and honey crème brûlée, honeycomb and burnt fig ice cream.
Our passion is for every wedding to be individual and unique. That is why our chefs prepare a complimentary course from our pantry. This small course is seasonal, handcrafted and inspired by our region’s incredible local produce.
Head Chef, Bernhard has recently joined the Gabbinbar Homestead team and brings over 25 years’ experience. Bernhard grew up in an Austrian village learning to cook in his family’s 4th generation guest house. Since then he has travelled around the world working as a chef in Spain, Germany, Nepal and now Australia. Welcome Bernhard!