entrees
freshly shucked oysters |
3.5 each |
|
| - natural with eschalot and champagne vinegar* |
|
|
| - steamed with ginger, spring onion, soy, finished with peanut oil and fried shallots |
|
|
| - with miso, cucumber and salmon pearls* |
|
|
crab, basil and sweet corn soup
|
17 |
|
tempura zucchini flowers with goats cheese on tomato chutney, raisins and pinenuts*(v)
|
16 |
|
yamba prawn salad with asparagus, beetroot, persian fetta and orange, horseradish vinaigrette* also available as vegetarian salad (v)
|
20/16
|
|
salt and pepper squid, korean chilli s
|
17 |
|
| kingfish and salmon sashimi, soy sesame dressing, wasabi* |
18
|
|
thai fish cake with smoked trout, coconut, cucumber and herb salad, roast peanuts, red nam jim
|
18 |
|
roast duck with pancakes, cucumber, spring onion and plum hois sin sauce
|
18/36 |
|
| sides |
|
|
shoestring chips*
potato and roast garlic mash
mixed leaf and herb salad with champagne vinaigrette*
|
6
6
8
|
|
steamed green vegetables, lemon olive oil*
chargrilled asparagus, goats curd and lemon oil |
10
12
|
|
rocket pear and pecorino salad*
|
12
|
|
  |
small meals
caesar salad, bagel croutons, pickled anchovies, crisp pancetta*
with lightly peppered chicken
|
17/19
|
bbq spiced lamb on house made flat bread with humus, parsley and tomato salad with minted lubna
|
20 |
beef burger with swiss chees, onion jam, pickle and hand cut chips*
|
19 |
| pastas |
|
orecchiette pasta with broccolini, chilli, garlic crumbs, pinenuts and pecorino (v)
|
20 |
squid ink linguini with balmain bugs, cherry tomato, zucchini and flowers
|
28 |
| mains |
|
| tempura flathead, hand cut chips, tartare sauce, avocado and grapefruit salad |
24 |
fresh fish grilled with italian lemon olive oil, mixed leaf and herb salad*
salmon, barramundi, swordfish, kingfish |
28
|
| tasmanian salmon, parmesan crumbed asparagus, caper and roast pepper salsa* |
30 |
| swordfish, yamba prawn, caramelised fennel, potato puree, curried mussel butter* |
30 |
| barramundi, crushed peas, beetroot, persian fetta and mint* |
30 |
| roast chicken filled with pencil leeks and garlic crumbs, on roast pumpkin, toasted walnuts and grapes |
30 |
250gr grass fed sirloin, cape grim tasmania*
served with your choice of hand cut chips or roast garlic mash with red wine butter, bordelaise, bearnaise or condiments; mustard and horseradish |
32 |
| fresh seafood platter for two; 1/2 lobster, blue swimmer crab, yabbies, yamba prawns, oysters natural, sashimi, salt and pepper squid, condiments, chips and mixed leaf salad |
150 |
|
|
If you have any food allergies please notify your waiter prices are inclusive of GST a 10% surcharge applies on sundays and public holidays.
*indicates available gluten free, (v) indicates vegetarian
|