Celebrating the abundance of the Scenic Rim

Mason Winery – Restaurant on Tamborine Mountain

Our aim is to give our guests a total food and wine experience. Our head chef has an emphasis on freshness and uses predominantly local or homemade ingredients. This is shown in our menu which celebrates the abundance of local producers in the Scenic Rim.

Our team here at Mason Winery Restaurant have a commitment to local produce and we celebrate seasons, this means our menu changes with the season and highlights only the freshest ingredients. We source the majority of our produce within a 40 km radius. We are sure you will taste the difference!

Our Chef

We grow all of our grapes in the Granite Belt which is located 3.5 hours South West of Tamborine Mountain on the border of Queensland and New South Wales.

Our property has a total of 40 acres where we produce varieties such as Verdelho, Merlot, Cabernet, Sauvignon blanc, Viognier, Chardonnay and Petit Verdot. Sadly, over recent years we have endured drought, bush fires and hailstorms, which has led to a reduced production.

In order to compensate for this shortage, we occasionally buy grapes to ensure we have enough wines for everyone to enjoy.

Come visit

Visit us at 32 Hartley Rd North Tamborine, Tamborine Mountain, Queensland or you can phone us on 07 5545 2000.

Our Menu

Entrée

House-made focaccia bread (V) (VGO) (DF)

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Antipasto platter with a selection of meat and cheese, house-made bread and olives (minimum 2 people) (GF) (DFO) (VGO)

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Salad of heritage tomatoes, whipped goat cheese and basil (V) (GF) (VGO)

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Chicken liver pâté with red onion jam, cornichons and toast (GFO)

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House-made Duck Springs rolls with chilli and lime dipping sauce (DF)

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Grilled Mooloolaba prawns with basil oil and lime (GF) (DF)

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Grilled Queensland Scallops Served with sweet corn puree and bacon crumb

Mains

Confit Boonah duck with quince and rosemary glaze, roasted potatoes and wild rocket (GF) (DF)

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Free Range chicken supreme with ratatouille and pesto and white wine sauce (GF) (DFO)

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Hand made potato gnocchi with porcini mushroom and white wine sauce (V) (VGO) (DFO)

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Tasmanian Salmon served with Tamborine avocado salsa and warm asian leaves (DF) (GF)

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Boonah Beef fillet with wilted greens, fondant potatoes and Shiraz Jus (DF) (GF)

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Twice cooked crispy Kalbar pork belly with chilli caramel and Asian apple slaw (GF) (DF)

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Market Fish with seasonal greens, and a dill butter (DFO) (GFO)

Sides

Rocket and pear salad with Grana Padana parmesan cheese (V) (DFO) (GF)

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Duck fat roasted potatoes with house-made aioli (GF) (V)

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Seasonal steamed green vegetables with basil oil and lemon (V) (DF) (GF) (VG)

Desserts

Creme Brûlée with fresh berries (V) (GFO)

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Fig and Date pudding with butterscotch sauce, creme anglaise and fig and almond ice cream (V)

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Botrytis poached pears with dark chocolate sorbet and Belgium (GF) (V) (DFO) (VGO)

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Almond Meringue with apricots and mascarpone (V) (GF)

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Cheese platter with selection of farmhouse cheeses (Minimum 2 people) (GFO) (V)