Finally feeling a bit of winter’s chill? Head to The Jetty Oxford for a creative take on winter warmers.
Jason Coats, the creative force behind The Jetty Oxford, has turned winter on its tail with a menu designed to celebrate the season’s fresh produce.
Take yourself on a hedonistic breakfast journey with a Bangalow pork hot dog accompanied by bacon, charred onions, poached eggs, tomato relish and slaw or buttermilk pancakes and caramelised banana with toasted hazelnuts and roasted coconut ice cream;
From the larger plates dinner offering, the mud crab lasagne with saffron and prawn bisque is a gentle reminder of the significance seafood holds in our Aussie lifestyle or try the Mooloolaba banana prawns and chilli grazing plate. The organic beef cheek ragout with pappardelle, peas and gremolata is the perfect winter plate but then how do you go past the wagyu beef burger with swiss cheese, charred onions, maple bacon, house pickles and The Jetty’s signature smoky BBQ sauce, with a side of chips? Anyone for seconds?
Under duress, Jason revealed some of his kitchen secrets, but you have to promise not to tell.
What’s the secret with your maple bacon?
We buy top quality double smoked bacon and finish it with a light brush of pure maple syrup. It’s no big secret, just the best bacon and maple syrup we can get.
Is there a dish you never take off the menu?
That would have to be our crispy baby squid. It’s been there from the start and will be there till the end!
What’s great about Mooloolaba banana prawns?
We choose Mooloolaba prawns for many reasons. They are a king prawn which is a lot more versatile than say a tiger prawn. They also grill and sauté very well, keeping texture and a classic prawn flavour which is what the dish calls for, where as a tiger will become soft and floury but is a great chilled prawn. Also being a local and well managed fishery, we are happy to give our support.
What’s the story behind apple crumble recipe?
The crumble came about through trying to give our customers an interesting gluten free dessert option without taking the “dessert” out of it. It took some thought and patient chefs, but it has become a great little dish. We even have the ever growing coeliac army’s tick of approval.