O'Reilly's Canungra Valley Vineyards, 852 Lamington National Park Rd, Canungra, QLD 4275, Australia
Longest Lunch at O’Reilly’s
Kick off your shoes and sink your feet into the soft grass by Canungra Creek as you take your seat at O’Reilly’s Canungra Valley Vineyards’ famous ‘Longest Lunch’ table.
Experience a sumptuous menu crafted by a team of passionate chefs, featuring a starter, two share platter courses, and dessert, all made with fresh produce and ingredients sourced locally from the Scenic Rim.
This event includes a three-hour bottomless drinks package with a full selection of O’Reilly’s artisan wines, craft beer, soft drinks, and juice. Non-alcoholic sparkling wine and beer are also available.
Table Shared Platters Including a three-hour bottomless drink package
Starter
Seasonal Crudités with Beetroot & Carrot Top Pesto
A vibrant selection of heirloom vegetables, including sweet purple carrots, yellow tomatoes, and tender broccolini, all carefully prepared to showcase the season’s best. Roasted beetroot is paired with creamy blue cheese, while a zesty carrot top macadamia pesto, made with fresh rocket and citrus from our trees, adds a bright, peppery kick. A refreshing start that celebrates the natural flavours of the region. Valley Pride Produce, Tamborine Cheese, Harrys Paddock, Forgotten Sound Farm, Peak Patch
Entrées
Vietnamese-Style Slow-Cooked Pork Belly
Slow-cooked Tommerups pork belly, braised in a savoury caramel made with rendered pork fat, delivering a rich, melt-in-your-mouth texture. Finished with a sprinkle of Harry’s Paddock popcorn for an unexpected crunch. A perfect blend of sweet, savoury, and smoky notes. Rich, sweet, and unexpectedly playful.
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Roasted Pumpkin Wedge with Whipped Camel Feta
Roasted pumpkin wedges from Harry’s Paddock, topped with smooth, whipped camel feta for a creamy contrast. Served with a delicate tangle of microgreens, this herbed garnish adds a light, fresh finish to the dish. A refined, seasonal side that brings balance and flavour.Earthy meets creamy with a fragrant herbaceous lift.
Mains
Beef with Merlot Jus & Coffee Rub
Tender cuts of rib, topside, and brisket from Lady Brook Farm, rubbed with Tamborine Mountain coffee for a rich, aromatic crust. Paired with a silky red wine jus made by reducing master stock with Merlot, the jus enhances the beef’s natural umami, adding depth and balance to the dish. Aromatic, robust, and balanced with natural umami.
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Slow-Roasted Lamb Shoulder with Chambourcin& Bay Glaze
Shoulder lamb from Sweetwater Crays and Lady Brook Farm, slow-roasted to perfection with a Chambourcin wine and bay leaf glaze. The fat content of the shoulder ensures a melt-in-your-mouth texture, complemented by hints of rosemary, lemon, and garlic. A beautifully tender, flavour-packed main. Self-saucing, tender, and richly fragrant.
Sides
Tallow & Saltbush Roasted Potatoes
Mini jacket potatoes roasted in rich tallow and seasoned with native saltbush, delivering a crisp, golden exterior and a fluffy interior.
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Roasted Rainbow Carrots with Sheep Cheese Microblade
Sweet roasted rainbow carrots, drizzled with carrot roasting jus, topped with delicate white gold sheep cheese for a creamy, tangy finish.
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Smoked & Roasted Beetroot
Golden and purple beetroot, smoked and roasted to bring out their natural sweetness, offering a rich, earthy accompaniment to your meal. A perfect balance of smokiness and sweetness.
Dessert
Whole Lemon Meringue Tarts
A showstopper dessert of whole lemon meringue tarts, filled with creamy custard and curd made from our own lemons, finger limes, local eggs, and crème fraiche. Topped with high, fluffy meringue peaks, delicately torched for caramelisation.
Local cheeses and seasonal fruits
A carefully curated selection of Scenic Rim artisan cheeses and local fruits.
