| nibbles |
|
| marinated australian mixed olives
| 8
|
| salt and pepper squid, kochujang
| 12
|
| crisp fried wa whitebait with aioli
| 12
|
| fried chorizo with aioli
| 12
|
| entrees
|
|
| freshly shucked oysters
| 3.5 each
|
| -natural with shallot and champagne vinegar* or
-with miso, cucumber and salmon pearls* or
-steamed with ginger, spring onion, soy, finished with peanut oil and fried shallots
|
|
| crab, sweet corn and basil soup
kingfish and salmon sashimi, soy sesame dressing, wasabi*
| 18
18/27
|
| tempura zucchini flowers with goats cheese, tomato chutney, pinenuts and raisins (v)
| 18
|
| yamba prawn salad with asparagus, persian fetta, orange and beetroot, horseradish vinaigrette*, also available as a vegetarian salad (v)
| 20/17
|
| | whitewater thai fish cake with a salad of coconut, smoked trout, roast peanuts and herbs, red nam jim | 18
|
| | roast chinese duck with pancakes, shallot, cucumber and plum hoi sin sauce | 18/36 |
| fresh seafood platter for two;
1/2 lobster, blue swimmer crab, yamba prawns, yabbies, oysters natural, salt and pepper squid and sashimi served with condiments, chips and salad
| 150
|
|
  | mains
|
| potato tortellini filled with pumpkin on cauliflower puree, broccolini, sultana and pinenut buerre noisette (v)
squid ink linguini with balmain bugs, garlic, chilli, zucchini and flowers
| 28
32
| tempura flathead, hand cut chips, tartare sauce, avocado and grapefruit salad
| 26
| your choice of our fresh fish grilled, served with italian lemon olive, mixed leaf & herb salad* salmon, barramundi, kingfish, swordfish
| 30 | humpty doo barramundi, crushed peas, beetroot, mint and persian fetta*
tasmanian salmon, parmesan crumbed asparagus, caper and roast pepper salsa
| 32
32
| swordfish, yamba prawn, king scallops, caramelised fennel, potato puree with a curried mussel butter
| 35 | live lobster, see your waiter for serving suggestions
| mktp
| assiette of lamb, slow cooked rack, pastry wrapped loin, mint crumbed tongue, braised shank, olive potatoes and zucchini
roast chicken ballantine, filled with pencil leeks and garlic crumbs on roast pumpkin, toasted walnuts and grapes
slow roast coorong angus beef fillet, broccoli puree, potato gallette, caramelised veal sweetbread, pan juices
| 36
32
36
| from the chargrill
250gr grass fed sirloin, cape grim tasmania*
400gr 'grainge' black angus rib eye on the bone*
served with your choice of hand cut chips or roast garlic mash with red wine butter, bordelaise, bearnaise or condiments, mustard and horseradish
|
32
40
| | hand cut chips with our seasoning* | 8 | | potato and roast garlic mash* | 6 | | mixed leaf and herb salad with champagne vinaigrette* | 8 | | steamed green vegetables, lemon olive oil* | 10 | rocket, pear and pecorino salad*
chargrilled asparagus, goats curd and lemon oil*
| 12 12
|
If you have any food allergies please notify your waiter prices are inclusive of GST a 10% surcharge applies on sundays and public holidays.
items marked * are available gluten free, (v) indicates vegetarian
chef: Luke Cesare |