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The 4th Floor

A truly unforgettable dining experience awaits you at The 4th Floor. This award winning restaurant in the heart of the Sunshine Coast provides a relaxed fine dining experience, fabulous food and 2 levels of breathtaking views from point Cartwright to Noosa.

The 4th Floor embraces its coastal beach front location, with its interior of shades of ocean blues with warm sandy overtones.

The design of this expansive restaurant allows us to offer guests many dining options.

  • Our main dining room

  • Exclusive dining in our private dining room (complete with external balconies)

  • Dine in wine cellar (intimate dining for connoisseurs of wine & food)

  • Lounge Bar (relaxed dining experience)

With The 4th Floor setting a new standard of dining in Mooloolaba, prepare yourself to settle in for a long lunch or dinner as you soak up the surroundings and linger over the thoroughly impressive menu. You will experience Modern Australian Cuisine of the highest quality chosen for its seasonal freshness. An extensive carefully planned wine list complements the dining experience, with a wide selection of wines available by the glass. Don't forget this restaurant also has a reputation for its innovative cocktail list and wide selection of cleansing ales.

Experience our new winter menu. $25.00 two course lunch special.
Degustation menu available. Telephone 07 5445 6661 for bookings.
 



Chargilled Lamb Loin
with Pumpkin and
Bread Pudding and
Eschallot and Thyme Jus

Ingredients:
4 x 220g lamb back straps, silver skin removed
2 cups diced roast pumpkin
2 cups diced white bread (no crust)
2 eggs
1/2 cup cream
1 tablespoon chopped rosemary
1 cup eschallot and thyme jus

Pudding method:
Mix egg, cream and rosemary together. Season well. Place pumpkin and bread into a large mixing bowl, then pour egg cream mixture over and mix. Grease four moulds (4 cups will suffice) then place pudding mixture into moulds and bake at 165 degrees Celsius for 25-30 minutes. Rest.

Lamb method:
Lightly brush lamb wit soft butter and season.
Char-grill lamb so a trellis pattern is formed the top and bottom of the backstrap.

Assembly:
Spoon warm jus on to the base of the plate. Place pudding at the top of the plate. Slice lamb, then fan around pudding. Serve immediately.

The 4th Floor
On the Beachfront
Level 4, 77 The Esplanade Mooloolaba
Open 7 days lunch & dinner Ph: 5477 7844
www.4thfloor.com.au