Hinterland gastro pub The Imperial Hotel in Eumundi recently launched their summer menu – featuring some seriously ‘to die for’ dishes. We think you may need to make several trips to try the wealth of offerings … and wash it down a top notch Eumundi Brewery beer, brewed on site at the hotel.

Head chef Cale Dempsey continues to feature fresh, seasonal produce with his twist on classic pub favourites and a fabulous selection of modern dishes.

New additions to the starters and share plates include delicious chickpea and ricotta corn fritters with smoked paprika tzatziki and pistachios; balsamic fig and haloumi bruscetta; fennel and potato rosti with smoked salmon; prawn and pork cakes on a jalapeno avocado cream cheese with mango salsa; and Seared Scallops with pomegranate, rocket and ruby red grapefruit.

There will be sighs of relief to hear that the ever-popular flash fried calamari with aioli and also the American-style chicken wings with blue cheese sauce are still on the menu!

There’s a fine selection of burger options (including Wagyu beef, cajun chicken and bacon, and yellow-fin seared tuna), a knock-out philly cheese BBQ steak sandwich; as well as two new taco options: roasted dukkah cauliflower tacos with avocado jalapeno cream cheese topped with rocket, caramelised onion and grilled haloumi, or pulled pork tacos on a chipotle cashew cream cheese with rocket, red cabbage and shredded pear topped with zesty sour cream.

Additions to the ‘Garden Delights’ offerings include a pear and pomegranate salad; a roasted pumpkin salad with toasted sage croutons; and a heavenly mango and papaya salad.

New main creations that have us drooling are the tandoori chicken breast with mango relish on turmeric toasted coconut rice, served with chilli, coriander, shallots then topped with parsnip curry crisps; the prosciutto and chorizo pappardelle with sautéed leeks and rocket in a white wine garlic cream sauce finished with an egg and topped with shaved parmesan and sage; and the Rump of Lamb on chat potatoes, green beans, balsamic figs, cherry tomatoes, olives, baby spinach and finished with a bravas sauce topped with toasted almond and mint.

There’s also a delicious selection of gourmet pizzas, with a wealth of new combinations. We couldn’t go past the Wild Mushroom and Prosciutto – with roast peppers, baby spinach, caramelised onion and mozzarella. Sooooo good!

Another fine addition to the menu is a cheese board featuring locally sourced camembert, blue and cheddar with olives, roast peppers, hummus and crackers.

Open seven days a week for lunch and dinner (and all day dining on weekends).

The Imperial Hotel’s courtesy bus operates Friday and Saturday nights from 5pm and Sunday from 12pm – 4pm travelling to Eumundi, Belli Park, Cooroy, Doonan, Eerwah Vale, North Arm and Verrierdale. Phone 0467 414 171 to book.