The Summer Menu is Here

With each new season, comes a new menu at Sails.

Executive Chef Paul Leete selects produce that flourishes in each season of the year and summer is the time for blackberries, blueberries, raspberries, pine-apple, lychees, dragonfruit which all take pride of place on the dessert menu. Take a look at these fabulous offerings and if you are willing to take a chance and find something that will change your taste buds forever consider trying the TROPICAL FRUIT or the PANNACOTTA (pictured below). Both will tantalize you with a fresh combination of flavors that you never thought possible from any kinds of fruit. The buttermilk pannacotta is served with homemade rosella jelly, a selection of fresh summer berries and a florentine wafer.

summer pannacotta

The Good old favorite sill takes pride of place on the dessert menu because lets face it when you love chocolate nothing beats the soft centered chocolate pudding baked to order and served with a honeycomb chard and vanilla bean ice-cream.

dessert soft centred chocolate pudding

Dessert is often the first thing to be looked at on a menu, so that we connoisseurs can decide how much or how little we need to consume to leave room for the perfect ending.

The summer menu leaves lots of choices including entrees of house smoked mahi mahi served finely sliced with Witches Chase Goats Curd, fresh basil, watercress and a citrus dressing (pictured below). Photograph courtesy of Jessica Exley.

mackeral smoked

Executive Chef Paul Leete is most excited about the fresh produce that the region has to offer.

His personal picks from the menu this season begin with the a dish of Noosa Red tomatoes, a fabulous local cheese from the Cedar Street Cheesery fondly called ‘A love Supreme’. Trevor Hart handmakes all of his cheeses from Maleny buffalo milk and this particular cheese he has invented, he describes as a “soft creamy cheese made from buffalo milk that is very very fresh”. Served with fresh basil and chargrilled ciabatta.

entree heirloom tomato salad

As for main course, Paul recommends the wagyu beef. The Good Food Distributors in Australia state that the “Master Kobe Wagyu was initially bred specifically for the Japanese market, this product is of the absolute best quality. With marbling scores of 9+, which is very highly rated as tender melt in your mouth.  A little background – The term Wagyu refers to a breed of cattle genetically predisposed to intense marbling; a quality that delivers a true melt-in-the-mouth experience for diners. Wagyu beef is naturally enriched with omega-3 and omega-6 monounsaturated fats and contains a higher percentage of healthier monounsaturated fats than any other breed of cattle.

Whatever you choose from this season’s menu it will delight your palate and bring new flavor combination to the foreground that you may never have thought possible.Download a copy of the summer menu below