Fifty Nine Restaurant

Fifty Nine Restaurant & Bar

Beautifully fresh, beautifully presented, reasonably priced food provides Fifty-Nine Restaurant with a hole in one.

Sourcing the best seasonal produce from local farms and producers, Executive Chef, Matt Dye has created an inspired menu of modern Australian, pan Asian and European dishes for all-day dining.

Choose between the cool air conditioned contemporary surroundings indoors for a serene dining atmosphere or opt for an al fresco ambience on terrace. Either way, a beautiful outlook awaits diners - tropical gardens, undulating fairways and waterways for families with children, there is an uninterrupted view of Pelicans in Paradise adventure playground.

Free entry for Pelicans in Paradise adventure playground when kids eat in the restaurant.

Restaurants Open Hours

Breakfast :7am to 11am
Lunch: 11am to 5 pm
Dinner: 5 pm to 9 pm

Click on the below images to view our current and delicious menus.

Click here to download our current kids menu. The menu is subject to change.

For reservations please phone 4059 9910

If you wish to make a booking for groups over 12 guests please
email events@paradisepalms.com.au for the latest group menus,
which ensures speedy service for large bookings.

yummy

Download the Snack Menu | Back to Top

Breakfast Menu *The menu is subject to change.
Continental Selection
RAISIN TOAST
With butter and jams
CHOCOLATE CHIP MUFFIN
warm chocolate chip muffin
MUESLI
chefs special blend with yoghurt and honey
TROPICAL BREAKFAST PLATE
seasonal fresh fruit with yoghurt, honey and grilled banana bread

Hot Selection
BREAKFAST WRAP
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FLUFFY PANCAKES
with maple syrup, tropical fruit, ice cream and macadamias
MUSHROOM, SPINACH AND HALOUMI CROSTINI
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COUNTRY BREAKFAST
bacon, sausage, mushroom, tomato, hash browns, ciabatta toast and eggs
cooked to your liking
BACON AND EGGS
eggs cooked your way with bacon and ciabatta toast
OMLETTE AS YOU LIKE ........FOLDED OR FLAT
three egg omlette served with hot buttered ciabatta toast and your
choice of: ham, cheese, tomato, mushroom, capsicum or potato
OPEN CROISSANT
with baked ham, tomato, Swiss cheese and piri-piri aioli on the side
EGGS BENEDICT
poached eggs on Turkish bread with hollandaise sauce and your choice of: Ham,spinach,smoked salmon

Download the Breakfast Menu | Back to Top

Lunch*The menu is subject to change.
Starters and Salads
GARLIC BREAD (V)
Made with crunchy French bread
OYSTERS
Served in any combination in the following options:
Natural, Kilpatrick, Bloody Mary shooter, mango paw-paw salsa
CRISPY CRUMBED CAMEMBERT (V)
Tablelands camembert served on a beetroot, cherry tomato, and caper berry salad with cranberry dip
TRIO OF FRESH DIPS (V)
Selection of grilled breads served with chef’s fresh dips
COCONUT PRAWNS
5 prawns lightly battered with coconut, on paw-paw salad, mango chilli jam dip
BRUSCHETTA
Grilled ciabatta with tomato slices, basil, bocconcini and balsamic reduction
TABLELANDER SALAD (V, GF)
Mixed leaves, avocado, pine nuts, feta, tomato, mushroom, cucumber, roast garlic mustard vinaigrette
PARADISE SALAD (V, GF)
Rocket, gallazola cheese, pear slices, walnuts with lemon olive oil dressing
THAI SALAD (V, GF)
With fine cut carrot/cucumber/greens/glass noodles, Thai dressing and peanuts sprinkled

Main Meals
RISOTTO WITH PRAWNS, CHORIZO AND DRY FIG
Risotto, spinach, red onion, touch of chilli, prawns, chorizo and dry fig strips finished with balsamic reduction and Parmesan
PAPRIKA AND LEMON PEPPER CALAMARI SALAD
Fried with paprika and lemon pepper, grapefruit, orange and rocket salad, peri-peri aioli
FETTUCINI MARINARA
Prawns, mussels, calamari, spinach, red onion, green olives and creamy tomato sauce
SPANISH MACKEREL
Local Spanish mackerel in tempura batter with chips, salad, dill tartare sauce and lemon
BARRAMUNDI
Grilled and topped with mango/paw-paw salsa, Asian vegetable and noodle salad
Fifty Nine OPEN SANDWICH
All on grilled Pannini bun with lettuce, tomato and spicy fries or mixed salad
THAI RED ROASTED DUCK CURRY
Bamboo shoots, pineapple, tomato, basil, coconut milk, capsicum, roast duck,
authentic home made medium spicy sauce, steamed rice
HOME MADE POTATO GNOCCHI
Tossed In mixed mushrooms, spinach, light cream sauce, parmesan cheese

Pizza
RUSTICO
Tomato base | bocconcini | semi-dried tomatoes | prosciutto crudo I rocket
KURANDA VEGETARIAN (v)
Pesto tomato base | capsicum | eggplant | artichoke | Kalamata olives | Fetta cheese | thyme
CHILLI PRAWNS AND CALAMARI
Tomato base | capsicum | pir-piri spice | sundried tomatoes | garlic | red onion | prawns | Mozzarella
MEXICAN
Salsa base | ground beef | capsicum | red onion | jalapenos | mozzarella | kidney beans | sour cream
CLUBHOUSE
Barbeque sauce | bacon | pepperoni I chicken| ham | pineapple | onion | mushroom | mozzarella | Shallots

Desserts
STICKY DATE AND MACADAMIA PUDDING
Bundy rum fudge sauce and vanilla bean ice cream
FLOURLESS ORANGE CAKE (GF)
With almonds, orange syrup and double cream
TRIO OF GELATO
With biscotti and raspberry coulis
ICED COFFEE AND HONEYCOMB PARFAIT (GF on request)
With chilli chocolate macadamia cookie and cream
TROPICAL FRUIT PLATE (GF on request)
Sliced best fruit of the season with banana bread, natural yogurt and honey
BELGIAN CHOCOLATE CHEESECAKE
Rich and dark with Brandy, cream and berry coulis

Desserts to Share
CHOCOLATE LOVERS TASTING PLATE
Chilli chocolate cookie, Belgian chocolate cheesecake, chocolate strawberries, white chocolate and macadamia semifredo
GALLO TABLELANDS CHEESE PLATE (GF on request)
A selection of cheese from sourced from local suppliers in the Atherton Tablelands with quince paste

Download the Lunch Menu | Back to Top

Dinner *The menu is subject to change.
Entrée
OYSTERS
Served in any combination in the following options:
Natural, Kilpatrick, Bloody Russian shooter, Smoked Salmon Camembert and capers
CRISPY CRUMBED CAMEMBERT (V)
Tablelands camembert served on a beetroot, cherry tomato, and caper berry salad with chilli tomato jam
TRIO OF FRESH DIPS (V)
Selection of grilled breads served with chef’s fresh dips
SMOKED CROCODILE CROSTINI (GF on request)
Thin slices home smoked NQ crocodile, grilled ciabatta, avocado, cherry tomato,Rocket, mango dressing
GARLIC BREAD (V)
Made with crunchy French loaf
PIRI-PIRI CALAMARI (GF on request)
Crispy fried with Portuguese spices, spinach and lemon salad and Piri-Piri aioli
NIBBLE PLATE FOR TWO
Grilled bread and 2 dips, piri-piri calamari and marinated green and black olives

Main Course
GRILLED BARRAMUNDI (GF on request)
On steamed Kipflers, bok-choy, tempura prawns (2), mango paw-paw salsa
SPAGHETTINI WITH PRAWNS
Olive oil, chilli, spinach, chives, Kalamata and green olives, roast capsicum, artichokes, Parmesan
SPANISH MACKEREL
Tempura battered local Spanish mackerel with chips, salad and dill tartare sauce
PUMPKIN RAVIOLI (V)
Cream tomato sauce, pine nuts, basil, mixed mushrooms, eggplant and Parmesan
CHARRED BEEF TENDERLOIN (GF on request)
On crispy Kipflers and beans, topped with Shiitake mushroom, ginger, soy, mirin sauce
BEEF STRIPLOIN CRUSTED WITH CAJUN AND BLACK PEPPER (GF)
Twice baked chive, fetta and olive stuffed potato, broccolini and mustard jus
RISOTTO WITH CHINESE HONEY PORK (GF on request)
Shiitake, shallots, red onion, broccoli, red honey pork, Parmesan and sweet soy, crispy won-tons strips
CHICKEN BREAST ROASTED IN BUSH SPICES (GF)
Wild rice risotto, rocket, cherry tomatoes, parsley and chives jus
THAI RED ROASTED DUCK CURRY
Bamboo shoots, pineapple, tomato, basil, coconut milk, capsicum, roast duck,
authentic home made medium spicy sauce, steamed rice
LAMB SHANK SLOW BRAISED IN MOROCCAN SPICES (GF)
Rich tomato, paprika, cumin sauce, mashed potato, green beans

Salads
TABLELANDER SALAD (V, GF)
Mixed leaves, avocado, pine nuts, feta, tomato, mushroom, cucumber, roast garlic mustard vinaigrette
PARADISE SALAD (V, GF)
Rocket, gallazola cheese, pear slices, walnuts with lemon olive oil dressing
CAESAR SALAD
Crisp cos lettuce with shaved parmesan, croutons, prosciutto and poached egg

Sides
Mixed salad with lemon dressing or small bowl beer battered fries or steamed vegetables

Pizza
RUSTICO
Tomato base | bocconcini | semi-dried tomatoes | prosciutto crudo | rocket
KURANDA VEGETARIAN (v)
Pesto tomato base | capsicum | eggplant | artichoke | Kalamata olives | Fetta cheese | thyme
CHILLI PRAWNS
Tomato base | capsicum | pir-piri spice | sundried tomatoes | garlic | red onion | prawns | Mozzarella
MEXICAN
Salsa base | ground beef | capsicum | red onion | jalapenos | mozzarella | kidney beans | sour cream
CLUBHOUSE
Barbeque sauce | bacon | pepperoni | chicken| ham | pineapple | onion | mushroom | mozzarella |
Shallots

Desserts
STICKY DATE AND MACADAMIA PUDDING
Bundy rum fudge sauce and vanilla bean ice cream
FLOURLESS ORANGE CAKE (GF)
With almonds, orange syrup and double cream
TRIO OF GELATO
With biscotti and raspberry coulis
ICED COFFEE AND HONEYCOMB PARFAIT (GF on request)
With chilli chocolate macadamia cookie and cream
TROPICAL FRUIT PLATE (GF on request)
Sliced best fruit of the season with banana bread, natural yogurt and honey
BELGIAN CHOCOLATE CHEESECAKE
Rich and dark with Brandy, cream and berry coulis

Desserts to Share
CHOCOLATE LOVERS TASTING PLATE
Chilli chocolate cookie, Belgian chocolate cheesecake, chocolate strawberries, white chocolate and macadamia semifredo
GALLO TABLELANDS CHEESE PLATE (GF on request)
A selection of cheese from sourced from local suppliers in the Atherton Tablelands with quince paste

Download the Dinner Menu | Back to Top

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