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/Summer

The Menu

    • Entrèes

    • Raw wild caught scampi

      $36

      salt & pepper

    • Lightly sealed local squid

      $21.5

      burrata, Millen Farm snow peas

    • Selection of bread

      $20

      mixed italian olives, Stanthorpe aged balsamic, Toscana Grampians organic EVOO

    • Canadian scallops

      $23

      italian truffle butter, breadcrumbs

    • Freshly Shucked Coffin Bay Oysters

      lemon, mignonette

      1/2 doz. $22

      1 doz. $40

    • Reef & Beef

      $48

      Black Onyx steak tartare,

      Ossetra sturgeon caviar

    • Duck leg confit

      $22.5

      spicy salad, grilled spring onions, mango

    • Crunchy filo lasagna

      $18.5

      goat cheese mousse, capsicum relish, cos lettuce pesto

    • The King

      $22

      2 month old prosciutto di Parma, organic melons, rosemary flat bread

    • Mains

    • 24 hour Pork Collar

      $35

      organic turnip and corn, apple and fennel salad

    • N.Z. Monkfish

      $36

      pancetta, radishes and sprouts, potatoes and broth

    • “Ravioli del plin”

      $22 / $32

      filled with ricotta and truffle, organic zucchini purée

    • Durum wheat guitar spaghetti

      $19 / $26

      cauliflower, mediterranean anchovy

    • Sides

    • Grilled Broccolini

      $12

      lemon emulsion & mint 

    • Local Farmer’s salad

      $9.5

      house balsamic dressing

    • Organic golden nugget pumpkin

      $10.5

      honey, yogurt & cumin seeds

    • Beer battered chips

      $9.50

      house BBQ sauce

    • Mixed tomato salad 

      $11

       ricotta, kalamata & basil 

    • Aussie Classic

    • Angus Rib Eye

      $46

      150 day grain-fed, Yarranbrook

      Served with house red wine jus and seasonal root vegetable purée

    • Wagyu Rump Cap

      $49

      MB5+ Ranger Valley

      Served with house red wine jus and seasonal root vegetable purée

    • Black Onyx Petit Tender

      $42

      MB3+ Ranger Valley

      Served with house red wine jus and seasonal root vegetable purée

    • N.Z. Salmon

      $35

      seasonal root vegetable purée, lemon dressing

    • Black Onyx Bavette

      $38

      MB3+ Ranger Valley flap steak

      Served with house red wine jus and seasonal root vegetable purée

    • 1kg Fiorentina

      $84

      MSA T-bone

      Served with house red wine jus and seasonal root vegetable purée

    • Dessert

    • Samford honey “bavarese”

      $14

      mousse medley of teas

    • limoncello Semifrozen

      $14

      expression of berries

    • Chocolate tart brûlée

      $14.5

      Swiss meringue, orange

    • Assorted sorbets and icecreams

      $13.50
    • Classic Affogato

      $8.5

      espresso, vanilla ice cream   

    • Cheese

    • Our Selection

      Marinated goat Feta
      100% goat milk - Local from Karen

      Brie Mon Sire
      28 days matured - France

      Pecorino Sardo
      100% sheep milk, 5 months matured - Sardinia

      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

      Taleggio DOP
      semi-soft matured and aromatic - Italy

      The Outlaw
      luscious rich hickory woodsmoked flavour - Stanthorpe

      Camel Feta
      100% camel milk - Local from Karen

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

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 Luxury”
9-10 dishes in 6 courses $109 pp

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

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

With matching wines:
x 5 glasses $49
x 3 glasses $28

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

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

As our Chef serves crafted dishes, prepared on order, our full a la carte service is for tables of a maximum of 7 guests.

For tables of 8-14 guests, we need a different approach to ensure you have a wonderful experience.
We are happy to help you discover your best option, and look forward to designing something perfect for your group.

(For groups of 15 guests and more, we would ask for 10 minutes of your time to discuss & customise our approach for such a function)

Please select from the following options to allow us to be well prepared for your visit:
OUR FAMOUS DEGUSTATION EXPERIENCE, “Leave it to Chef” which carries our strong recommendation, is available in 3 levels of sophistication.

Allow Chef Rino to spoil you with a meandering multi-course journey through his current Menu.

“Leave it to Chef” Standard:

6-7 dishes in 4 courses. $60

“Leave it to Chef” Classic:

8-9 Dishes in 5 courses. $79 (Our most popular option)

“Leave it to Chef” Luxury

9-10 Dishes in 6 courses $109

Full a la carte Menu available if pre-ordered 1 week in advance.

Please supply each Diner’s name and their order for each course no later than 1
week before the day of the reservation.

Choose you Main at the Table: $65 for 3 courses ($55 with no dessert)

4 set Entrees:
The King: 2 month old prosciutto di Parma, organic melons, rosemary flat bread
Lightly sealed local squid: burrata, Millen Farm snow peas
Canadian scallops: Italian truffle butter, breadcrumbs
Selection of bread: mixed Italian olives, Stanthorpe aged balsamic, Toscana Grampians organic EVOO
Choose your Main at the table:
N.Z. Monkfish: pancetta, radishes and sprouts, potatoes and broth
24 hour Pork Collar: organic turnip and corn, apple and fennel salad
“Ravioli del plin”: filled with ricotta and truffle, organic zucchini purée
Set Dessert

Alternate Drop Mains: $69 for 3 courses, ($60 without Dessert)

4 set Entrees:
The King: 2 month old prosciutto di Parma, organic melons, rosemary flat bread
Lightly sealed local squid: burrata, Millen Farm snow peas
Canadian scallops: Italian truffle butter, breadcrumbs
Selection of bread: mixed Italian olives, Stanthorpe aged balsamic, Toscana Grampians organic EVOO
Your choice of 2 of the following, pre-ordered, served as Alternate drop:
N.Z. Monkfish: pancetta, radishes and sprouts, potatoes and broth
24 hour Pork Collar: organic turnip and corn, apple and fennel salad
“Ravioli del plin”: filled with ricotta and truffle, organic zucchini purée
N.Z. Salmon: seasonal root vegetable purée, lemon dressing
Angus Rib Eye: 150 day grain-fed, Yarranbrook, served with house red wine jus and seasonal root vegetable purée
A variety of sides, chips & salads.
Set Dessert

Of course, we can cater for dietary requirements such as Gluten Free/Vegetarian/Vegan, and make necessary omissions for Diners with specific allergies.
Simply let us know when confirming your reservation.

Our Team

Our Team

in the kitchen

Rino-Avellini

Head Chef

rino Avellini

Andrea Leone

sous chef

Andrea Leone

Luca Marra

Restaurant Manager/Sommelier

Luca Marra

 

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