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?
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?
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?
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.
Renovations are expected to be finished by mid-November and ready for the busy festive season. We look forward to seeing you in The Yard for a cold beverage soon.
During renovations, trade throughout the venue will continue as normal.
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
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
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
As a locally owned and operated independent hotel group, we strive to support and encourage local independent businesses like ourselves wherever possible. With this season’s menu we acknowledge that the nights are getting a little longer and the kitchen team has identified some new and exciting products and techniques to share.
We have sourced the most succulent Mooloolaba prawns delivered direct to the Hotel from the trawler. Their beautiful sweet flavour is evident when added to Coral Coast barramundi, wrapped in paper and cooked in its own juices 'en papillote'.
Our grain fed beef cheeks are sourced from the Darling Downs, braised gently until tender enough to eat with a spoon. Our salads are made using the finest local product with herbs, micro leaves and shoots from The Green Shed in Palmwoods, fetta from Kenilworth and our Tasmanian Atlantic salmon is smoked in house. Local company, Suncoast Fresh supply us daily with the finest fruit and vegetables collected from a network of farms in South-east Queensland.
Great care and attention has been placed on sourcing the highest quality of beef available for your enjoyment. We have selected trusted high end Australian brands with a focus on their flavour, tenderness and texture with a mixture of grass and grain fed product to suit all preferences.
Our premium selection showcases Queensland's favourite steak, the Rib, from two world class beef producers. Exclusive in this region to the Sunshine Coast Hotel group, the Thousand Guineas rib fillet is a 180 day grain fed Australian shorthorn beef which is renowned for its open texture and buttery flavour.
The Cape Grim rib eye on the bone is a traditional British breed sourced from northern Tasmania. This tender cut is cooked on the bone with a consistent marble of fat and has a rich full flavour reflecting the 100% grass diet.
Our wine list continues to evolve and this season, we have introduced a delicious tempranillo called Calo from Rioja, Spain. Calo is the gypsy language of northern Spain and this wine is very expressive with full bodied blackcurrant and cherry cola flavours balanced by a mild, smooth finish. It’s yummy and pairs really well with mild spice dishes and also our pizza.
We have also added a new moscato to this season’s wine list. This wine is produced by Holm Oak Vineyards, a five star rated winery in Northern Tasmania which was established in 1983. Holm Oak is one of the few smaller family owned wineries who grow, make and bottle their own wines on site. The TBR Duffy Moscato is a refreshing wine with more complexity than you would expect from this varietal. The wine also has added spice flavours as a result of the extra skin contact.
We are very pleased to be the first venue in Queensland to feature the release of the Leeuwin Estate Prelude Cabernet Sauvignon from Margaret River. Leeuwin Estate is the benchmark of Margaret River chardonnay and cabernet and we now have both of the Prelude Vineyards varietals on our list.
This latest red is a cracking example of Margaret River cabernet and this premier 2013 vintage has all the Leeuwin trademarks of elegance and class. Enjoy a bottle with one of our premium selection steaks – you won’t be disappointed!
Contact us on 5413 2200 to make a booking.
It's not quite the silly season just yet, but it is Winter and that's a good enough reason to Celebrate Christmas in July.
Celebrate your Christmas in July function at Parklands Tavern and enjoy a traditional Christmas lunch or dinner.
Join us for Lunch or Dinner and choose from either a 3 Course Set Menu (choose 1 main & 1 sweet) for $38 or a 3 Course Alternate Serve (2 mains or 2 sweets). All bookings receive free Bon-Bons.
Download a copy of our Christmas in July Menu, call 1300 490 408 or email email@example.com
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.
Thanks to everyone who purchased a Schooner of Stone & Wood Pacific Ale over the Easter Long Weekend. You helped us raise a total of $2,504.70 which was donated to the Scenic Rim Council Flood Relief.
Our thanks to Stone & Wood Brewing for donating the three kegs.