Quartz Harbour
Supper

Menu — Dinner Before the Cards

A short, changing menu built weekly around what growers up the Mary Valley bring into Gympie, served from six until half past nine.

Tonight's Plates

What's Coming Out of the Kitchen

Chips stacked in neat towers on a card table, marking points only, not cash, before a hand of euchre.

Starters lean on what's ready that week — Mary Valley ginger, pumpkin, macadamias — and the mains follow the same rule, with river fish standing in for anything trucked from further off.

Portions are built for an evening that might run past midnight, so nothing sits too heavy before a long night of cards.

Tea, coffee, lemonade and sparkling water are poured all evening from the corner urn, in the dining room and out on the felt alike.

Starters

Mary Valley ginger pumpkin soup, macadamia and herb damper.

Mains

River barramundi, Darling Downs beef pie, mud crab when it's running.

Sweets

Lamington stack, pavlova nests, macadamia shortbread.

Booking Supper

How a Dinner Table Works Here

  1. Ring ahead or use the contact page to hold a supper table; the card room runs on a different list entirely.
  2. The last order from the kitchen is 9:30 pm; walk-ins after that are seated only if the felt has spare tables.
  3. Booking a dinner table doesn't carry over to the felt; if cards are wanted as well, that goes on its own list.
  4. Supper is paid at the table before you leave the dining room; there is no running tab through to the card room.