Immerse yourself in a premium dining experience.
View our seasonal menu.
Set Menus.
Set menus only available for groups of 10 or more.
set menu 1
$
95
/guest
Amuse-Bouche Chef's selection of a tantalizing bite.
Appetizers Seared Scallop Salad: Perfectly seared scallops on mixed greens with citrus vinaigrette.
Soup Lobster Bisque: Velvety lobster soup with brandy and chive oil.
Palate Cleanser Sorbet Trio: Refreshing lemon, raspberry, and mango sorbets.
Main Courses Grilled Filet Mignon: Prime beef filet with truffle mashed potatoes, asparagus, and red wine reduction.
Desserts Chocolate Decadence: Flourless chocolate cake with raspberry coulis and gold leaf.
Coffee and Petit Fours Freshly Brewed Coffee or Tea: Served with handmade chocolates and pastries.
set menu 2
$
150
/guest
Amuse-Bouche Chef's Surprise Bite: A tantalizing and unexpected start.
Appetizers Diver Scallop & Caviar Duo: Seared diver scallops with Beluga caviar, citrus vinaigrette, and delicate greens.
Soup Lobster Bisque Royale: Velvety lobster bisque with Armagnac, a lobster medallion, and white truffle oil.
Palate Cleanser Champagne Granite: Refreshing intermezzo with Champagne and elderflower essence.
Main Courses Wagyu Filet Mignon: Grilled Wagyu filet with black truffle risotto, wild mushrooms, and red wine reduction.
Desserts Valrhona Chocolate Symphony: Opulent Valrhona chocolate creation with gold leaf and raspberry coulis.
Coffee and Petit Fours Artisanal Coffee Service: Rare coffee beans served with an assortment of petit fours, including handcrafted chocolates and macarons.
À La Carte.
Zolia presents a seasonal, cross-cultural menu, offering a unique and special dining experience that falls between fine and casual dining.
Appetizers
Duck Confit Spring Rolls with Sweet Chili Dipping Sauce
24
Charred Octopus with Romesco Sauce and Smoked Paprika
28
Truffle-Infused Cauliflower Soup with Chive Oil
20
Foie Gras Mousse with Port Wine Reduction and Brioche
32
Oysters Rockefeller with Spinach and Pernod Cream
26
Mains
Pan-Roasted Rack of Lamb with Rosemary Demi-Glace
58
Grilled Chilean Sea Bass with Mango Salsa and Citrus Beurre Blanc
52
Veal Osso Buco with Saffron Risotto
55
Black Truffle Risotto with Parmesan Crisps
48
Braised Short Rib with Red Wine Reduction and Garlic Mashed Potatoes
54
Sides
Truffle Parmesan Pomme Puree
16
Grilled Asparagus with Lemon Zest and Toasted Almonds
20
Caramelized Brussels Sprouts with Pancetta and Balsamic Reduction
18
Lobster Mac and Cheese with Gruyere and White Truffle Oil
28
Hasselback Potatoes with Herbed Butter
22
Desserts
Chocolate Molten Lava Cake with Raspberry Coulis
18
Matcha Green Tea Tiramisu with Espresso Reduction
16
Vanilla Bean Panna Cotta with Mixed Berry Compote
14
Lemon Meringue Tart with Blueberry Compote
20
Pistachio and Raspberry Semifreddo with Pistachio Brittle
22
Immerse yourself in a premium dining experience.
20 Zolia Street, Brisbane City, QLD 4000
Zolia Restaurant & Bar © 2023.