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Local, fresh, seasonal seafood 
To book, call: +617 5577 0029

Breakfast

Buffet Breakfast

Kick start your day with our decadent breakfast buffet experience
- 48

Sweet

French Toast - - 24
Dulce De Leche mascarpone, fresh strawberries, candied hazelnut
Pancakes - - 25
Canadian maple syrup, grilled bacon and praline
Cereal - - 10
Coco pops, All Bran, Just Right, Corn Flakes Choice of milk: full, skinny, soy
Bakery Basket - - 15
Fresh baked croissants, chocolate and fruit danish pastries, selection of freshly baked breads, preserves and butter

Savoury

Eggs on Sourdough - - 18
2 eggs your way with avocado, sunflower seeds, fresh coriander
Omelette with toasted Turkish Bread - - 18
3 egg omelette with your choice of filling: ham, tomato, cheese, chilli, baby spinach
Breakfast Curry (V) - - 21
Chickpea and green vegetable curry with poached eggs and Roti bread
2 Eggs cooked your way - - 22
Fried, poached, scrambled or boiled. Bacon, pork or chicken sausage, hash browns, mushrooms and grilled tomato

Sides

Avocado - - 5
Bacon - - 8
Strawberries - - 8
Roasted Potatoes - - 8
Smoked Salmon - - 8
Steamed Seasonal Greens - - 8
Chicken or Pork Sausages - - 8
Green Salad with Lemon Dressing - - 8
Thyme Roasted Mushrooms with Persian Feta - - 8

Kids Corner

Toasted Open English Muffin - - 16
Filled with grilled bacon, egg and hash brown
Fried, Poached, Scrambled or Boiled - - 18
Bacon, pork or chicken sausage, hash browns
Ham and Cheese Jaffle - - 16
Shaved ham with Swiss cheese
Pancakes - - 18
Callebaut chocolate sauce
Cereal - - 10
Coco Pops, All Bran, Just Right or Corn Flakes

Seafood Buffet Experience

Lunch

Friday - Sunday - - 89

Dinner

Sunday - Thursday - - 99
Friday - Saturday - - 110

A La Carte

To Start

Sweet Corn and Crab - - 18
Coriander cream, fried shallots
Sticky Pork Belly - - 22
Marinated Pork Belly, Vietnamese salad
Tuna Carpaccio - - 25
Tempura oysters, soy ginger dressing, rocket leaves
Teriyaki Eggplant (V, GF) - - 19
Asian slaw, steamed rice, shallots
Super Food Salad (V) - - 21
Quinoa, pearl barley, roasted pumpkin, kale, mixed nuts, Persian feta, maple mustard dressing
Caesar Salad - - 21
'Pilton Valley' baby gem lettuce, shaved parmesan, crispy bacon, dukkah spiced boiled egg + Chicken 24 + Prawn 26
Smoked Salmon - - 22
Rye bread, lemon and dil creme fraiche, capers
Ocean King Prawns 6|12 -
Queensland Ocean King Prawns, Marie Rose sauce, lemon 22|38
Oysters by the piece - - 4
Choose from Natural, Kilpatrick, Mornay

From the Sea

Barramundi Fillet - - 36
200 gram
Tasmanian Salmon Fillet - - 38
200gram
Moreton Bay Bug Tails - - 42
Six Ocean King Prawns - - 40
Grilled or poached

From the Land

Fresh Australian produce from land and sea. Your selected dish will be served with a choice of one sauce and side
Cape Grim Beef -
Rib Eye, 350gram
- 58.00
Tederloin, 200gram
- 55.00
Striploin, 300gram
- 50.00
Murray Darling Lamb Cutlets - - 38
200 gram

Sauces

Morel and Tarragon Cream -
Thyme Infused Red Wine Jus -
Sauce Bearnaise -
Herb Butter -
Three Pepper -

Sides

Smoked Paprika Dusted Fries - - 8
French Fries - - 8
Baked Potato with Sour Cream - - 8
Crispy Sweet Potato Fries - - 9
Potato Mash -
Natural - 8 Aged Cheddar - 9 Truffle Infused - 10
Garden Salad with Lemon Dressing - - 8
Heirloom Tomato Salad - - 9
Rocket and Parmesan Salad - - 9
Roasted Portobello Mushrooms - - 10
Steamed Seasonal Greens - - 10

Main Course

Chicken Tikka Masala - - 31
Marinated chicken thigh, basmati rice, pappadums, pickles
Braised Lamb Shank - - 35
Parmesan & herb polenta, gremolata
Chicken Breast (GF) - - 31
Honey pumpkin, buttered beans, grilled zucchini
Wok Fried Noodles (V) - - 28
Lo Mein noodles, bok choy, shitake mushrooms, vegetables
Beer Battered Fish & Chips - - 34
Flathead, chunky tartare, watercress salad
Butternut Squash Risotto (V) - - 27
Avocado, spinach, parmesan, pumpkin seeds
Olive Gnocchi (V) - - 27
House made olive gnocchi, mushrooms, toasted walnuts, mascarpone, sage

Sandwiches

Grand Beef Burger - - 28
200 gram "Lockyer Valley" beef burger, bacon,onion rings, lettuce, tomato, aged cheddar, house-made barbeque sauce
Grand Mirage Club Sandwhich - - 26
Bacon, fried egg, smoked turkey, lettuce, tomato, mayonnaise
Crispy Fried Chicken Burger - - 27
Fried chicken, spiced Gochujang mayonnaise, iceberg lettuce, cheddar
Avocado Club Sandwhich (V) - - 26
Roma tomatoes, mozzarella cheese, avocado, pesto, rocket

Something Sweet

Vanilla & Cinnamon Bread & Butter Pudding - - 18
Bailey's ice cream
Bittersweet Chocolate Tart - - 19
Blood Orange preserve, hazelnut praline, vanilla ice cream
Vanilla Creme Brulee - - 18
Almond sponge, blood orange marshmallow, hazelnut gelato
Apple and Blueberry Crumble - - 19
'Granite Belt' apple crumble, lemon cheesecake gelato, blueberry compote
Dark Chocolate Fondant - - 19
Chocolate crunch with white chocolate mint gelato
Fresh Seasonal Fruit (V) - - 17
Seasonal fruit served with honeyed yoghurt
group dining
The Chef Behind the food 
From humble beginnings in a small town in remote Northern Queensland, Christopher Dodds has travelled afar. After perfecting his craft, he moved to The Club in Malaysia to develop his skills and incorporate exotic foods into his repertoire. Continuing on to Abu Dhabi, Chris has the fortune to cook for Emirati Royalty amongst other renowned Chefs including Paco Roncero and Janice Wong. 

Having recently returned from the popular Renaissance Phuket Resort and Spa and with over 17 years experience, Chris is looking forward to bringing his global gastronomic knowledge and passion home and maintaining Terraces position as the Gold Coast's iconic seafood restaurant. 

"It's very exciting I can return to Australia and be a part of the journey that Terraces is undergoing. I look forward to combining international flavour with the multitude of seasonal and diverse local ingredients Australia has to offer."