In celebration of the 'Curated Plate, Food and Drink Festival' join us at Matso's Sunshine Coast as our head chef Ji Zheng Gu and head brewer Nick Ivey team up and show of their skills! We're brining you 5 courses with each dish featuring one of the signature Matso's brews, and a perfect pour to sip along side it. Both Ji and Nick will walk you through your lunch as you experience the flavours of the hinterland, in both every sip and bite.

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To Start: Matso's ginger beer cured king fish, melon, prosciutto, ginger and orange dressing, squid & prosciutto tuile paired with Matso's ginger beer

Second Course: Prawn rolls, Mooloolaba prawns, yandina pickled ginger, home made togarashi paired with Hit the Toad Australian lager

Third Course: Classic fish and chips, Matso's tropical pale battered local perch, hand cut chips, beetroot tartare paired with Matso's tropical pale

Fourth Course: Yanjala pork chop, pork rib wellington Matso's cider apple puree, pork froth paired with Matso's limited cider

To Finish: Mint and lime Maleny dairy panna cotta, berries, local sugar cane caramel paired with Matso's Mango Mojito