Restaurant

Pause Samford

Restaurant

Pause_Samford

Samford, on the green edge of our city, calls you to experience the most exciting Restaurant option the North of Brisbane has seen for many years.

Fresh delicious food, with simple crafted Mediterranean flavours and high quality ingredients promise something to explore.

It’s designed to have you dwell, to take your time.

Our expert Italian Chefs and high-touch service team hope to provide you with a few hours of deeply satisfying “time out” from the pervasive busy-ness of City rhythm.

Come for just a cocktail and an aperitivo on our Sunset Deck, or come for a full experience “Leave it to Chef” degustation.

Bring friends, relax and enjoy our generous wish for you to leave content.

A Pause.

 

 

 

Menu

Spring

The Menu

    • Untouched by fire

    • Freshly Shucked Coffin Bay Oysters

      lemon, mignonette

      1/2 doz. $20

      1 doz. $38

    • Scallops tartare

      $25

      radish, beetroot and lime

    • Beef “haché”

      $25.50

      roasted red capsicum, soft cheese mousse, local quail egg

    • S.A. scampi carpaccio

      $28

      crunchy salad & white asparagus

    • Entrèes

    • House made tofu tortellini

      $22

      warm smoky broth, Millen Farm asian greens

    • Mediterranean flavoured cous-cous

      $21

      eggplant and gazpacho

    • Selection of bread

      $19

      assorted French style baguette, mixed Italian olives, Stanthorpe balsamic, organic EVO

    • 18 month Prosciutto di Parma

      $22

      variety of seasoned melons, house focaccia

    • Prosecco batter King prawn cutlet

      $23.50

      black garlic mayo

    • Mains

    • Open lasagna

      $32

      rocket, basil and pine nut pesto, buffalo mozzarella

    • Home made egg spaghetti

      $35

      zucchini, gourmet mushrooms and clams

    • Polletto alla cacciatora

      $38

      spatchcock, capsicum and tomato, kipfler and olives

    • Duck breast 64°

      $40

      French lentils, kumquat and eschallottes

    • Tassie ocean trout

      $39

      confit carrot puree, roasted fennel and salmoriglio

    • Aussie Classic

      • Eye Fillet 100% natural grass fed $42
      • Rib Eye 120 days grain fed Black Angus $43
      • Wild Barramundi fillet $36
      • Tomahawk Angus Cape Byron 1.25kg+ to share $90

      house made red wine jus and selection of roasted garden vegetables

       

       

       

       

    • Sides

    • Steamed mixed greens

      $10.50

      lemon dressing

    • Local Farmer’s salad

      $11

      pineapple and macadamia

    • Roast pumpkin

      $10.50

      greek yoghurt and sesame

    • Beer battered chips

      $9.50

      our house BBQ sauce

    • Dessert

    • Creme brûlée

      $14

      vanilla, coffee, liquorice

    • Apple crumble

      $14

      cinnamon and ginger anglaise, coconut ice-cream

    • Italian style donuts

      $13.50

      muscat custard and chocolate

    • Cheese

      Fresh goat cheese
      98% of goat milk - Spain

      Brie Mon Sire
      28 days matured - France

      Chilli pecorino
      semi-matured from Italian heritage factory in Melbourne

      Truffle Manchego
      98% sheep milk cured with truffle - Spain

      Vintage Cheddar black wax
      12 months matured English style with 100% Aussie ingredients

      Brass Monkey Blue
      soft creamy and salty blue vein - Stanthorpe

      Bufalo Ubriaco
      80% buffalo milk encased in Nebbiolo grape skins

      Goat Grana
      matured grana from goat milk - Italy

      Apple Smoke
      smoked, washed, cured cheese delicate sweet  and smoky - Stanthorpe

      Choice of 2, $17 - Choice of 3, $23 - Choice of 4, $27
      Additional cheeses $5

    • Assorted sorbets and icecreams

      $13.50
    • Classic Affogato

      $17

      short black and choice of Kahlua, Frangelico or Baileys

Leave it to Chef

Pause is very proud to showcase the talents of our Chef Rino and his team by suggesting you simply close the menu and “Leave it to Chef”.
It’s what we do best.

“Leave it to Chef Dinner Luxury”
9-10 dishes in 6 courses $96 pp

“Leave it to Chef Dinner Classic”
8-9 dishes in 5 courses $79

“Leave it to Chef Dinner Vegetarian”
8-9 dishes in 5 courses $79

“Leave it to Chef Lunch”
6-7 dishes in 4 courses $60

With matching wines:
x 5 glasses $43
x 3 glasses $28

Simply close the menu now and allow Chef to surprise you…

Leave it to Chef
Leave it to Chef

At Pause, we love tables who are celebrating, whether it be a Birthday, an Anniversary, or a new pair of shoes!

We are a boutique restaurant with a huge kitchen and dozens of staff.  Our small handful of Chefs hand-craft wonders from a modest facility, and as such we need to plan carefully to ensure your experience is deeply memorable.

 For that reason, on Friday and Saturday nights (when we are most often at capacity) we cannot offer an “a la carte” service for tables of 10 or more while guaranteeing you and our other guests a great experience…

Yet, with a little care and planning, our Group Menus are a far better option…something shared, something to explore with friends, multiple dishes parading across your table providing a truly Pause-worthy experience.

We offer the following as suggestions yet we would love to speak with you to fine tune something that you and your guests will remember…whether it’s for 10 or 100…

(Please remember, these menus are suggestions beyond our “Leave it to Chef” degustation options which are offered for any number of guests).

RUMP CAP to share

1 course: Selection of Pause entrees to share
  • Selection of bread
  • 18 Month prosciutto di Parma with seasoned melon
  • Mediterranean style cous cous
  • Prosecco battered prawn cutlets, black garlic aioli
2 course: Black Angus Rump Cap Roasts
  • 300 to 350 gram roast rump cap per person (vegetarian option available)
  • Selection of sides
  • Selection of house sauces
3 course
  • Pause dessert (to be discussed)
Price $60 per person

BEST SELLERS OF THE PAUSE SPRING MENÙ 

1 course: Selection of Pause entrees to share
  • selection of bread
  • 18 Month prosciutto di Parma with seasoned melon
  • Mediterranean style cous cous
  • -Prosecco battered Prawn cutlets, black garlic aioli
2 course: Choice of
  • Tassie Ocean Trout; confit carrot puree, roasted fennel & salmoriglio
  • Rib eye (120 day grain fed Black Angus), roast vegetables, red wine jus
  • Vegetarian option available
3 course
  • Pause dessert (to be discussed)
Price $68 per person

PAUSE “REEF AND BEEF” 

1 course: Shared entrees of a selection of seafoods:
  • Ocean Trout tartare
  • Freshly Shucked Coffin Bay Oysters
  • Mooloolaba prawns
  • Moreton bay bugs
  • Sand crabs (in season)
  • Japanese sashimi grade scallops
2 course:
  • Spaghetti Mare e Monti, guitar spaghetti, mixed seafood, mixed mushrooms and green peas
3 course: Eye fillet
  • Tara Valley 100% natural grass fed Eye Fillet (approx 200gr), roast vegetables, aglio olio e peperoncino dressed with prawn cutlets
4 course
  • Pause dessert (to be discussed)
Price $85 per person
Our Team

Our Team

in the kitchen

Rino-Avellini

Head Chef

rino Avellini

Andrea Leone

sous chef

Andrea Leone

 

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