
The things we do best
Honeysuckle is a name to reference ‘Buderim’ that is believed to be derived from a local Kabi Kabi Aboriginal word.
A cosy restaurant, on the top of Ballinger Road, Buderim, to showcase owner chef Seung Joo Kim and his team’s passion for Modern Asian food combining the flavour of East Asia and Modern Australia.
The menu has been designed to be shared for a banquet style dining experience and offers two ways.
The lunch menu has been designed to be shared among friends with our carefully curated Luncha snack list to enhance the new style of Yumcha (飲茶) experience.
The dinner menu offers a polished modern standard take on classic dishes using locally sourced ingredients with experienced technique.
All of the beautiful fine dinnerware in Honeysuckle restaurant are designed and handcrafted by Peri Ceramics.
lunch
Menu
GF : Gluten Free V: Vegetarian GF*: Gluten Free as request V*: Vegetarian as request DF:Dairy Free DF*: Dairy Free as request
Please inform us of any dietary requirements or allergies.
lunch menu
Luncha Yumcha
Wagyu beef Gyoza | Soy apple vinegar DF 9
Fried Mapo tofu GF/V*/DF 12
Grilled market fish | Citrus salad GF/DF 12
Duck Spring roll | Tamarind chutney V*/DF 10
Pork Katsu V*/DF 12
Red Chicken 10
Mooloolaba prawn milk bun V* 12
Hervey Bay scallop GF 12
Try All Luncha Yumcha with $29 BANQUET || Entire Table ||
Sides
Green papaya | Fennel salad GF/V*/DF 12
Wok tossed greens | Honeysuckle oyster sauce GF/V*/DF 9
Prawn & vegetable fried rice GF/V*/DF 12
To Finish
Crem brûlée | Berries | Coconut foam | Native lime | Cacao toffee GF/V 10
Chocolate fudge leamington | Chilli raspberry jam | Coconut sorbet | Caramel granola V 12
Chinese five spice Panna cotta | Poached pear | Gingerbread | Gula Melaka GF* 9
Dinner menu
Entree
Hiramasa Kingfish | Green apple | Horseradish | Creme fraiche | Wasabi ponzu GF/DF* 18
Hervey bay Scallop| Pickled daikon | Sweet corn | Black bean | Sweet potato GF/DF 16
Tamarind glazed lamb belly| Miso eggplant | Thai herb cucumber salad GF*/DF 18
KFC [:Korean Fried Chicken] | Nori butter | Kimchi | Ranch sauce 18
Main
Jeyuk spicy BBQ Pork | Asian greens | Radicchio | Fennel | Goma dressing DF 32
Satae-jjim [: Soy braised beef shin ] | Charred carrot | Macadamia GF/DF 34
Market Fish 34
Red duck curry | Snake bean | Lychee | Cashews | Thai basil GF/DF 32
Sides
Steamed jasmine rice GF/V/DF 4
Green papaya | Fennel salad GF/V*/DF 12
Wok tossed greens | Honeysuckle oyster sauce GF/V*/DF 9
Prawn & vegetable fried rice GF/V*/DF 12
To Finish
Crem brûlée | Berries | Coconut foam | Native lime | Cacao toffee GF/V 10
Chocolate fudge leamington | Chilli raspberry jam | Coconut sorbet | Caramel granola V 12
Chinese five spice Panna cotta | Poached pear | Gingerbread | Gula Melaka GF* 9
$49 Dinner BANQuET
Hiramasa Kingfish | Green apple | Horseradish | Creme fraiche | Wasabi ponzu
Hervey bay Scallop| Pickled daikon | Sweet corn | Black bean | Sweet potato
Tamarind glazed lamb belly| Miso eggplant | Thai herb cucumber salad
Red duck curry | Snake bean | Lychee | Cashews | Thai basil
Satae-jjim [: Soy braised beef shin ] | Charred carrot | Macadamia
Steamed jasmine rice
Green papaya | Fennel salad
Chinese five spice Panna cotta | Poached pear | Gingerbread | Gula Melaka
VEGETARIAN MENU
Entree
Fried tofu | Sweet corn | Pickled Fennel | Cucumber | Black bean vinaigrette GF/DF 16
Mee Grob | Caramelised eggplant | Crispy noodle | Garlic shoot | Asian herbs GF/DF 16
Main
Braised mushrooms | Mushroom broth | Rice cake | Asian greens | bean curd GF/DF 29
Red curry | Sweet potato | cashews | Lychees | snake beans | Green papaya GF/DF 29
Sides
Steamed jasmine rice GF/DF 4
Wok tossed greens | Sesame oriental dressing GF/DF 9
Vegetarian fried rice GF/DF 12
To Finish
Crem brûlée | Berries | Coconut foam | Native lime | Cacao toffee GF 10
Chocolate fudge leamington | Chilli raspberry jam | Coconut sorbet | Caramel granola 12
wines
sparkling
Kreglinger Brut | NV | Piper Brook | TAS 68
Azahara Brut | NV | Murray Darling | VIC 11
Mojo Prosecco | 2020 | SA 10/48
Rose
Cake Wines Rose | 2019 | Adelaide Hills | SA 9 /43
Turon Wines Rose | 2019 | Adelaide Hills | SA 12/55
White wine
La La Land Pinot Gris | 2019 | Murray Darling | NSW 10/48
Tainui Sauvignon Blanc | 2019 | Marlborough | NZ 9/43
Morilla Sauvignon Blanc | 2019 | Tasmania | TAS 11/51
Gilbert Orange wine | 2020 | Adelaide Hills | SA 67
RockBare Riesling | 2019 | Clare Valley | WA 12/53
Willow Bridege Chardonnay | 2020 | Ferguson Valley | WA 11/47
Silkman Chardonnay | 2018 | Hunter Valley | NSW 13/64
Red wine
Storm bay Pinot Noir | 2019 | Coal River | TAS 11/49
Alejandro Tempranillo | 2018 | Riverland | SA 10/48
Plantagenet Cabernet Merlot | 2017 | Great Southern | WA 9/47
First Creek Shiraz | 2018 | Hunter Valley | NSW 10/49
Konpira Maru Malbec | 2017 | Kilmore | VIC 90
beer
Terella Brewing Session Ale 8.5
Heineken Mid Strength 7
Heads of Noosa Japanese Lager 10
Lapoleone Pear Cider 10
Heads of Noosa Bock Lager 10
Little Creatures Pale Ale 9
Terella Brewing Mango XPA 12
Terella Brewing Hazy IPA 12
White Rabbit Dark Ale 11
Non-Alcoholic Beverage
Sparkling Water Badoit 7
Ginger Beer 5
Dry Ginger Ale 5
Lemonade 5
Soda / Tonic water 5
Coke / Zero 5
Green / Black Tea 5
Ice Bubble Tea 7
COCKTAILS
Spiced Mango Mellini | House spiced mango, mango nectar, Azahara Brut 12
Pampelle Spritz | Pampelle, Mojo Prosecco, Soda 16
Aperol Spritz | Aperol, Mojo Prosecco, orange twist 16
Gin & Soda | Four Pillars, St Germain, fresh cucumber, mint 16
Mandarin Mojito | White Rum, mint, mandarin, lime, orgeat syrup 16
Grapefruit Gin Sour | Botanic Australia Gin, grapefruit, cardamom syrup, walnut bitters 18
Lychee Green Tea Martini | Cape Grim vodka, lychee juice, green tea syrup 18
Old Fashioned | Woodford Reserve, raw sugar, chocolate bitters 22
Espresso Martini | Macadamia liquer, Licor 43, Mozart chocolate, Cold drip coffee 22
Spirits
Capi Soda mixer + $2
Gin
Aviation 12
Four Pillars 10
Botanic Australis 10
Hendricks 12
Bourbon
Woodford Reserve 10
Rum
Appleton Estate 12
Whiskey
Monkey Shoulder 9
Kamitaka 15
Shinobu 10yr Mizunara 18
Liqueurs
Brookie’s Mac. 8
Licor 43 8
Mozart Chocolate 8
Parasio 8
Aperol 8
Pampelle 8
Dinner take away
5:00 - 8:00
Bites
Duck spring roll | Tamarind chutney V*/DF 10
Entree
Tamarind glazed lamb belly| Miso eggplant | Thai herb cucumber salad GF*/DF 18
KFC[:Korean Fried Chicken] | Nori butter | Kimchi | Ranch sauce 18
Fried tofu | Sweet corn | Pickled Fennel | Cucumber | Black bean vinaigrette GF/V/DF 16
Main
Jeyuk spicy BBQ Pork | Asian greens | Radicchio | Fennel | Goma dressing DF 32
Satae-jjim [: Soy braised beef shin ] | Charred carrot | Macadamia GF/DF 34
Red duck curry | Snake bean | Lychee | Cashews | Thai basil GF/DF 32
Braised mushrooms | Mushroom broth | Rice cake | Asian greens | bean curd GF/V/DF 29
Red Curry | Sweet potato | Cashews | Lychees | Snake bean | Green papaya GF/V/DF 29
Sides
Steamed jasmine rice GF/V/DF 4
Green papaya | Fennel salad GF/V*/DF 12
Wok tossed greens | Honeysuckle oyster sauce GF/V*/DF 9
Prawn & vegetable fried rice GF/V*/DF 12