Just incase you needed any more persuasion on why you should take the weekend off cooking, check out the below dinner specials which our amazing chefs have put together for you to enjoy.  We'll even take care of the washing up!

Centrally located on the Sunshine Coast, we are fortunate to be surrounded by amazing local produce and suppliers.  As an independent family owned business, we endeavour to use the best produce and suppliers available locally.

We purchase our fruit and vegetables from Suncoast Fresh, who use a network of local farmers to grow their produce.  All of our meat is sourced from Global Viande who are also based on the Sunshine Coast and our dry goods are purchased from MOCO, a second generation family owned
and operated business. 

We are always looking for new and upcoming suppliers and we have developed a great connection over the last 12 months with another local family business called The Green Shed.  Proprietors Sharon and Marcus Koski have expanded their range of baby herbs and shoots to start to supply our
hotels with organically grown salad leaves and vegetables, picked to order and delivered the same morning to the Tavern.

Mooloolah River Fisheries deliver local oysters and Mooloolaba prawns along with a new addition to this menu, Huon Atlantic salmon which is farmed in the pristine waters off a remote hideaway bay in southern Tasmania.  This is a high quality sustainably grown fish which is renowned for its clean flavour and delicate texture.

To enhance your dining experience with us, we have added a quick food match guide to this season’s wine list to help you select the wine that best pairs with your choice of meal.  As they say, the best wine is the one that you like but there is no doubt that by matching a nice wine to your selected dish
you can enhance your dining experience and get the most out of both the dish and the wine.  

We hope you enjoy our Autumn menu.

​Congratulations to Madalene who was nominated Employee of the Month for January. 

Madelene has shown tremendous growth both professionally and personally to become a big asset to our Kitchen Team.  She asks the right questions and learns more and more every day.  Well done Maddie, keep up the great work!

How long have you worked at Parklands Tavern?
5 months

What's your current role in the Kitchen?
1st year Apprentice

What's something people probably don't know about you?
I represented Queensland for Olympic style weight lifting

What's your favourite dish at Parklands Tavern?
Frenchy Schnitzel

What's your biggest cooking achievement?
First time making pavlova

What's your favourite thing to do on your day off?
Go to the dog beach

What's your 'go to' ingredient when cooking at home?
Chilli

​Following the internal promotion of Rob Forsyth to General Manager of Brightwater Hotel, we would like to announce the appointment of Josh Christiansen to the position of General Manager, Parklands Tavern. ​
​
Josh has been with Sunshine Coast Hotels for the last 18 months working as General Manager at Bellvista Tavern.

Next time you're at Parklands Tavern, please introduce yourself to Josh and we wish him all the very best.

​You may have noticed on your last visit to Parklands Tavern that some temporary fencing has been installed at the far end of The Yard.  We are excited to announce that The Yard Bar and our new small function space, The Chook House, are now under construction! 
 
A new entry from the car park will shortly be installed with a large barn timber and iron sliding gate. 

The Yard Bar will serve three craft tap beers, as well as Pimms on tap, cider, wine and spirits. Adjoining the bar will be The Chook House, the perfect space for events up to 50 people.

​A small raised platform will be added for a live musician and we’ll be adding some great picnic tables for relaxed dining on the new faux grass.  The addition of giant connect four, more potted plants and colour and some quirky garden sculptures will all feature in this great new entertaining space.

It's almost that time of year when the race that stops a Nation sweeps through.

If you're looking for a Sunshine Coast venue for Melbourne Cup where you can enjoy a delicious menu, have a chance to win great prizes, have access to a full TAB service, sweepstakes and enjoy Live Music, then Parklands Tavern is your best bet!

You have a choice of either a full a la carte menu in the Hotel or gather a group of friends or work colleagues together and enjoy an alternate serve menu in The Birdcage for $45 per person.

On Arrival to Share
Lavosh, toasted sourdough, house made dips, marinated olives

Main 
Chargrilled Fillet Mignon, potato rosti, wilted greens, roast field mushroom, red wine jus

Pan Fried Fillet of Atlantic Salmon, roasted fennel, baby beets, horseradish cream

Breast of Chicken Roasted on the Bone, heirloom tomato salad, black olive tapenade, crisp pancetta 

To Finish
Dark Chocolate Tart, crème fraîche, honeycombe

Tarago Triple Cream Brie, home made lavosh, quince paste
​
Espresso Pannacotta, hazelnut brittle, vanilla cream


Bookings are essential so pop into Parklands Tavern or call 5413 2200

​Yesterday, Parklands Tavern signed a further two year major sponsorship agreement with the Sunshine Coast Turf Club.

The locally owned and operated Parklands Tavern has supported the Turf Club since opening in early 2015.

Here Sunshine Coast Turf Club CEO Mick Sullivan congratulates Scott Armstrong, owner of the Parklands Tavern, on signing the new two year deal.