Groove N Space

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A La Carte
Entree
Main
Signature
Dessert

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May we extend a very warm welcome to The Terrace Seafood Restaurant... here in Maleny. Our endeavour is to make you feel special and to showcase a wonderful culinary journey....put together by owner/chef Christopher Wright and his team.Chris heads his menu as "Global Renaissance".... which is his title for a rebirth of old classical cooking in a modern way, taking in cuisine styles from other parts of the world and Australia.... and the variety of different presentations of certain dishes and service at your table.Global... "concerning all parts of the world"Renaissance.. "revival of classical art"Our waitstaff will guide you through the menu if you need. Maybe you would like to have the Seafood Experience or The Terrace Platters or just choose dishes as you wish... in any case... sit back, relax, enjoy and be pampered

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Entree
ENTREESThe bread 11 terrace’s own mixed sour dough bread with evoo, white balsamic, oregano and semi sundried tomato butter The Tasting platter (Global) (MINIMUM 2 PEOPLE) 17pp ~ duck and pear spring rolls, eye fillet and soba noodle salad with wasabi dressing selection of antipasto, sour dough & walnut bread, duo of dips House shucked Tasmanian pacific oysters (gfo) (6) (9) natural – eshallot vinegar, lemon and rye bread 20 29 kilpatrick – bacon and bourbon sauce 22 29 moreton bay bug - mango and coriander salsa 22 29 sample plate – 2 of each from above plus 2 oyster shooters 32 The Chowder 19 our famous creamy chowder with a king prawn, dill cream in a freshly bakeThe Crab 21 Fresh crab meat & paw paw salad, accompanied by roasted peanuts & pickled gingerThe Prawns Mooloolaba prawns served with chard corn & avocado salad, 21 grilled flat bread & South American chimichurri dipping sauce (gfo) The Beef 19 eye fillet & boerworst ragout topped with congo potato filo crust, white truffle creamThe Asparagus (GF) 20 strawberry glazed on roasted vegetables, goats cheese polenta finished with aromatic oils

Main
MAINSThe Barramundi 40 Barramundi fillet on macadamia and mango rice, moreton bay bug topped with Thai fish cake accompanied by green chilli jam, cucumber and coconut pickle The Tagine’sSeafood tagine 45 Salmon, moreton bay bug, prawns, scallops and green lip mussels tossed with roasted garlic and tomato served on Moroccan risotto with spinach and Provencale vegetablesChicken & Duck tagine 39 Roulade of Chicken, duck breast tossed with roasted garlic and tomato served on Moroccan risotto with spinach and Provencale vegetables The Vegetarian 34 An array of vegetable delicacies created from our menu including north African risotto, corn polenta & ratatouille The eye fillet (GF option) 39 200g Gippsland chateau briand with horseradish puree, baby vegetables, bacon and mushroom sauce The granite grill (sizzling granite rock) 50 “ for you to enjoy cooking at your table” Moreton bay bug, prawn, scallops, barramundi, salmon and green lip mussels.Accompanied by roasted root vegetables and polenta salad Fresh fish of the day 36 Simply prepared- crispy skin on fillet with lime hollandaise and avocado salad
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Signature
SIGNATURE PLATTERSThe Seafood Platters Single 75 Double 150 A combination of cold and hot seafood platters- A Taste of our Famous Seafood ChowderCold Platter- Local sand crab, moreton bay bugs, pacific oysters, Mooloolaba prawnsGreen mussels, smoked salmon, fresh fruitPalette CleanserHot Platter- Grilled pearl perch, tempura whiting, coconut prawns, salt and pepperCalamari, grilled scallops, garden & noodle salad The Terrace Experience (min. 2 person) per person 60 Tasting Plate- Duck and pear spring rolls, eye fillet and soba noodle salad withwasabi dressing, selection of antipasto, sour dough & walnut bread, duo of dipsSteam Boat- Duck, pork fillet, prawns, salmon and exotic mushrooms in anaromatic broth with wild ricePalette cleanserMixed platter of Eye fillet and Chicken Roulade with horseradish mash, petite vegetables The Seafood Experience (min. 2 persons) per person 65 Fresh Oysters- Topped with moreton bay bug, mango and coriander salsaserved with sour dough breadSeafood Tagine -Salmon, moreton bay bug, prawns, scallops and green lip musselstossed with roasted garlic and tomato served on Moroccan risotto with spinach andProvencale vegetablesPalette CleanserGranite Grill- “for you to enjoy cooking at your table”Moreton bay bug, prawn, scallops, barramundi, salmon and green lip mussels.Accompanied by roasted root vegetables and polenta salad

Dessert
DESSERTSLime Brulee Tart 16Rose water and cranberry gel, almond ice cream & red currant compote Chocolate Mousse 16Cone of callebaut chocolate mousse with chocolatecaramel sauce & macerated raspberries. Bombe Alaska 16Lychee and cardamom icecream on a gingernutBase topped with soft meringue, strawberry & melon salsa Pudding 16 Orange and almond steamed pudding, poached figs whisky caramel sauce (gf)Coffee Collection 16 Mocha Panacotta, pistachio nut ice cream, espresso coffee The Platter (min. 2 people) per serve 15 Petite versions of all of the above The Cheese 20Local and imported cheeses complimented with fruitsand breads
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FUNCTIONS

Functions
Entree
main
dessert
Christmas Parties
pricing

Functions

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Come & celebrate that special occasion at The Terrace of Maleny Restaurant & let us do all the hard work for you....

Choose from one of our A la carte options or maybe even indulge in one of our Terrace Banquets......

Either way we will accommodate to your budget....

Our restaurant seats a maximum of 70 guests allowing you a seperate area for cocktails, or mingling by our fireplace........

Entree

Entrees our famous creamy chowderwith a king prawn and dill cream in a fresh baked cob loafroasted garlic prawns flambéed with brandy, sherry, cream, on an asparagus, smoked tomato and preserved lemon risottomacadamia crusted chicken with glazed sultana and avocado salad, guava reduction and white truffle dressingstrawberry glazed asparagus on roasted vegetables and polenta finished with aromatic oils

main

MainsAvocado and semi sundried tomato wrapped chicken breast served on crispy polenta with capsicum and rockmelon coulisLamb cutlet with chard corn, rockmelon & capsicum coulis, accompanied by lamb & chorizo cassoulet finished with apricot chutney maple and pink grapefruit marinated salmon, cooked on cedar with Israeli cous cous, and an avocado pecan nut pesto 200g gippsland eye fillet chateau briand with a peppered potato puree, petite vegetables and a bacon and mushroom sauce

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DessertLime Brulee Tart rose water and cranberry gel, almond ice cream & red currant compote Trio cone of callebaut chocolate mousse with chocolatecaramel sauce & macerated raspberries. Bombe alaska of Lychee and cardamom icecream on a gingernut base topped with soft meringue, strawberry & melon salsa

Christmas Parties
Christmas Celebrations At The Terrace of MalenySET MENUSMid week Sunday- Thursday$45 Per Person- Bread, Main and Dessert Sweet potato crusted Chicken with Avocado salad and capsicum and rock melon coulisORSalt and pepper barramundi with mandarin and potato salad with white truffle dressingMini traditional Pudding with Brandy Anglaise & Berry compoteFriday Night$50per person Antipasto, Main, DessertBread & Antipasto PlateAvocado and semi sundried tomato wrapped chicken breast served on crispy polenta with capsicum and rockmelon coulisOrNT Barramundi fillet on macadamia & mango rice, moretonbay bug with thai fish cakeMini traditional Pudding with Brandy Anglaise & Berry compoteOrBombe Alaska Lychee & Cardamom ice cream and melon salsaSaturday Night$65 Per person Banquet- Bread & Antipasto Plate Chilled Seafood-(Oysters, Prawns, Bugs, Crab, Mussels, Smoked Salmon) Eye fillet and Chicken Breast with petite vegetables and Chateau Briand SauceDuo Of Dessert (Mini Traditional Pudding with Brandy Anglaise & Berry Compote, Bombe Alaska Lychee & Cardamom Ice cream and Melon Salsa)

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PricingBread + entrees + mains 55ppBread + mains + desserts 55ppBread + entrees + mains + desserts 70ppTerrace platters 70ppSeafood experience 75ppPrices indicate an alternate drop menu – pre-choose two of the listed items for each course. To discuss different dining options and packages please call our restaurant manager Craig/ Chrissy – 07 5494 3700.Beverage packagesWe offer a per head price for basic and premium packages depending on your budgetStandardHouse red/white wine, light beer, premium beer, soft drink,juice (3 hours) 30ppPremiumHouse red/white wine, basic spirits, light beer, premium 40ppbeer, soft drink,juice (3 hours)

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WINE

BeerLow Alcohol & Mid-Strength- Hahn Premium Light, Cascade Premium Light, XXXX Gold,Carlton Mid Strength 5.0 RegularCoopers Pale Ale, Barefoot Radler, Victoria Bitter,Carlton,Pure Blonde (Low Carb) 6.0Premium (Australian)Crown Lager, James Squire Amber Ale, James Boag Premium, 7.0Blue Tongue Pilsner Premium (Imported)Corona (Mexico), Peroni Nastro Azzurro (Italy), Becks (Germany), 8.0Heineken (Holland),Tsing Tao Lager (China), Kronenbourg 1664 (France), Pilsner Urquell (Czech Republic)Guinness( Ireland) 9.50 Aperitifs, Spirits & LiquorsCampari,Pimms,Cinzano,Pernod 6.0 Classic Champagne Cocktail (with bitters &brandy) 10.5 Basic Spirits 6.50 Liqueurs and top shelf spirits 7.5Cognac, Glenfiddich 12yo Scotch, Chivas Regal 12yo Scotch 9.5Glenlivet 15yo Scotch 10.5Soft Drink/Juice/Bottled Water, Coke, Diet Coke, Lemonade, Lemon Squash 3.5Lemon, Lime & Bitters 3.9Ginger Beer 4.9Sparkling Apple Ale 4.9San Pellegrino Panna Still Min. Water 500ml/1000ml 5 / 9San Pellegrino Sparkling Min. Water 500ml/1000ml 5 / 9Juice – Orange, Pineapple, Tomato, Apple 4.5Wine by the glass (we serve 150ml)Please note; 150ml of wine is equivalent to approx. 1.5 standard drinksWhite2009 Drift Sauvignon Blanc Marlborough, NZ 72009 D’arenburg ‘Stump Jumper’ Riesling McLarenVale,SA 7.52009 Yealands Way Pinot Gris Marlborough, NZ 82008 Salitage Unwooded Chardonnay Pemberton, WA 92009 Bird in Hand Semillon Sauvignon Blanc Adelaide Hills, SA 9 The Cellar Premium 08 Balgownie Black Label Chardonnay Yarra Valley, VIC 12 SparklingPepperton Estatate ‘Goodwyn’ Brut Multi Regional,SA 8FrizzanteGrant Burge Moscato Barossa Valley, SA 9Red2008 Red Bucket Shiraz Cabernet Adelaide Hills, SA 72009 Driftwood Merlot Rose Margaret River, WA 82009 Bird in Hand Merlot Cabernet Adelaide Hills, SA 92005 Catalina Ridge Shiraz Coonawarra, SA 92008 Nova Vita Pinot Noir Adelaide Hills, SA 10The Premium Cellar 2008 Balgownie Estate Cabernet Sauvignon Yarra Valley, VIC 14House Wine Pepperton Estate ‘Goodwyn’ - Multi Regional SA Glass Bottle Semillon Sauvignon Blanc 6.50 28Chardonnay 6.50 28RedShiraz 6.50 28
COTTAGES ABOUT US

About Us
Our Charity
CKF- Training Cafe Cambodia

About Us
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SPECIALIZING IN SEAFOOD AND SPECIAL OCCASIONS* A La Carte * Fine Dining *Banquets*Seafood experience * Weddings*Functions *Christmas PartiesNEW TAPAS & COCKTAILS LOUNGEOPEN 6 DAYS A WEEK CLOSED -WEDNESDAYLunch from 12 noon Dinner from 6pmEmail- info_terraceofmaleny.com.au PH: (07) 54 943 700Cnr of Maleny- Landsborough Road & Mountain View Road

CONTACT US

Our Charity

PLANT IT FORWARD The community of Soksan Village is one of the poorest in the Kompong Thom province with 100% of the people falling under the poverty line. Many of the families in this community live 10 - 20 people per small hut with limited food and limited income generation opportunities. The Terrace of Maleny Resturant in partnership with The Cambodian Kids Foundation decided that they would start a new project "Plant it Forward" with the foundation of the project being the building of communal gardens and chicken huts. The gardens would be used as an education tool for the students at the Saing Sy Centre, with the children then learning the basics of growing vegetable gardens, harvesting and taking care of the crops and the chickens. The children will then be encouraged to ask their parents to come and apply for a Plant it Forward grant where they will be given a plot of garden and use of tools and fertiliser. They will also be supplied with seeds and education forums about growing and harvesting vegetables.These gardens will become a source of income and food for these families. The families are encouraged to grow the vegetables and feed their families, with the rest of the vegetables they are encouraged to sell them at the market or around the surrounding villages. The income should be enough to replenish their seeds in order for the family to start planting again the remaining income will go straight to the family.Since starting Plant it Forward in Juy 2010 The Terrace of Maleny has contributed approximately four thousand dollars in gratuity, and held a successful charity dinner raising twelve thousand dollars.These funds have, & countinued to support two gardners that have established both wet and dry season garden bed and a covered well in every families home. In this time we have also established a plant nursery were we also farm catfish.Hopefully in early to mid 2012, we are looking to open a training restaurant in Kompong ThomAs this project progresses we will have more information.For any further information please click on the link below or contact Chris Wright or Chrissy Bailey at The Terrace of Maleny......

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CKF- Training Cafe Cambodia PROPOSALMISSION STATEMENT To set a bench mark in hospitality training and work ethic in CambodiaHi my Name is Chris Wright, I have been a chef for 21years, together with my business partner Craig Mitchell we run The Terrace of Maleny here on the Sunshine Coast, QLD, Australia.I appreciate you taking time out today to consider helping us help the future of CambodiaWHO ARE WE??? Five years ago my sister Donna Cooper started the charity Cambodian Kids Foundation (CKF). Over time they have started many programs to assist the future of Cambodia. This includes a school of 600, Medical centre, CKF women empowerment program, University Scholarship program and many more… Please see website- www.cambodiankidsfoundation.com Here at The Terrace of Maleny 18 months ago we started the program “Plant it forward” working with our main village of 45 houses, they now have wet and dry season garden beds and all have covered wells.We have also given out six major grants for growing food to market.We are looking to start our new project with “Plant it forward” The Cambodian Kids Training Restaurant which will be situated 7km away from our main village in Kaom Pong Thum.In a country that is becoming more of a tourist destination hospitality and training is an integral part of Cambodia’s future and very much needed.THE CAFÉ (CKC) and FACILITESOur Café will include the following: *4 Level building*The café will seat 35 inside, 25 al frescos*Lounges inside and also on Mezzanine level* Full Cocktail/ frappe Bar* Satellite ( Movable kitchen) Kitchen in restaurant * Street Vendor * Upstairs staffing accommodation and training levelsThe hours of operation will be:Breakfast- 8am-12pmLunch- 12-6pmDinner- 6-9pmStreet Vendor- 12pm-12am* In addition the kitchen will bake bread through the night THE MENU HIGHLIGHTSThe menu will be global cuisine- European, Fusion and Khmer *Load potatoes with dipping sauces (lord of the fries)*Fantastic smoothies*Fresh bread products including ( Burgers, antipasto, Foccacias)* Selection of 12 dish all day menu *Selection of 8 main meals*selection of 6 homemade desserts TARGET MARKET*Back packers and other tourist*NGO’s (????)*Business Travelers*Ex pat’s*Traveling Families*Local Business peopleTHE STUDENTSWhen fully operational we hope to have 15 students at a time these maybe teenagers coming out of high school, and or adult students from our main village or the surrounding 20 communities that CKF assist.THE TRAININGBACK OF HOUSE TRAINING*Work ethic workshop*Respect for co working, trainer and customers*Personal Health and Hygiene*Cleanliness and Hygiene of kitchen*HACCP*Knowledge of equipment*Ingredient identification and season availability *Organization of mise en place*Basic Fruit and vegetable preparation*Rice and starch cookery*Bread making *Soup and Sauces*Advanced Fruit and Vegetable preparation*Desserts and cakes *Khmer cookery *Presentation and plate up *Sequence of Serve Training*International cookery*Plate and menu designFRONT OF HOUSE TRAINING*Work ethic workshop*Respect for co working, trainer and customers*Personal Health and Hygiene*Communication workshop (Customers, phone manner, complaints)*Cleanliness and Hygiene of Front of House areas*HACCP*Knowledge of equipment*Professionalism and customer rapport*Personal Presentation *Sequence of serve*Table setting*Docket writing *Food and drink Presentation*Coffee making*Beverage training*POS training*Knowledge of local and surrounding areasKEY PEOPLEIn Australia- Chris Wright- QueenslandChrissy Bailey- QueenslandIan Cooper- MelbourneShaun and Peter (Hesketh House) Melbourne Sam Cooper-Melbourne Rylee Hick- MelbourneCraig Mitchell- QueenslandCAMBODIANDonna cooper Tevin KhengPut SetJack CooperMr. TolSocheatBUDGET REQUIREMENTS (First draft)*Licensing and leasing*Restaurant fit out*Restaurant furnishing*Restaurant equipment*Kitchen equipment*Upstairs Furnishing (At this early stage*Soft Furnishings of quoting with over *Uniforms estimation $35,000 *Administration seems the target) *Marketing*Opening stock*Water purification*Opening cash flowFUNDRAISINGHOW THE TERRACE IS INVOLVEDSince “Plant it forward” Begun the Terrace has raised almost $20,000 through charity dinners and donating 10% of staff tips, and other events such as Food and Beverage Cup being held at The Real Food Festival MalenyHOW YOU CAN GET INVOLVEDIf you believe in our project and what we are doing the best involvement besides money for us is Word of Mouth or fundraising ideas*10% tips*% of a dish on your menu* Fundraiser dinner party i.e., progressive dinner*Trivia Night*Come to our major yearly fundraiser _ The Terrace*Charity garage sale*Clothes swap*Poker NightAny many more…….. Please don’t hesitate to call us with any further ideas BENEFITS TO YOU AND OR YOUR BUSINESS*The Satisfaction of knowing you have helped cultivate an industry (hospitality) in a country where it is most needed* Building your team and relationships within your organization or group of friends * To be part of the logistics of a project such as thisACCOUNTIBILITY*Monthly updates for key sponsors* Monthly Facebook reports* Skype calls of restaurant progression* Involvement mentioned on both CKF and facebook websites*All major sponsors will always be welcome to stay and visit the restaurant on us FOCVTP (Vegetable Trade Program)This allows our vegetable growers to swap their produce for cooked meals from restaurant, and wholesale food products.For further information on this program please see Chris or chrissy

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