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nibbles
spice roast almonds and macadamias (v)
marinated australian mixed olives *(v)
|
6
8
|
|
entrees
freshly shucked oysters |
4 ea
|
|
|
- natural with red onion and rice wine vinegar* or steamed and finished with balsamic onion crème fraiche* or grilled with pistachio and lime*
|
|
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| seared scallops, ocean trout brandade, crispy shallot, bacon and rosemary vingerette* |
19
|
|
| w.a. sand whiting fillets, crab and celeriac remoulade, pistou* |
20
|
|
|
salt and pepper squid, chilli, aoili, lemon
|
18 |
|
|
snapper boudin blanc, zuccini flower, saffron potato, fresh peas, arneis emulsion
|
20
|
|
| boston bay black mussels, steamed with bagna cauda, lemon and parsely, chargrilled foccacia |
18/28 |
|
| jerusalem artichoke tatin, woodside goats curd, thyme flower honey(v) |
19 |
|
| roast chinese duck with pancakes, shallot, cucumber, plum hoi sin sauce |
19 |
|
|
salads
|
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|
rocket, nashi pear, persian fetta and walnut salad*(v)
|
15
|
|
|
caesar salad, bagel croutons, pickled anchovies, crisp pancetta*
with chicken
|
16
19
|
|
| sides |
|
|
|
triple cooked hand cut chips
olive oil mash*
mixed leaf and herb salad champagne vinaigrette*
broccolni with toasted almond butter*
|
10
10
10
10
|
|
|
|
light meals
bbq spiced lamb shoulder on house made flat bread with hummus, parsley and tomato salad, herb yoghurt
|
23
|
|
wagyu beef burger with swiss cheese, onion jam, pickle and hand cut chips
|
22
|
|
grilled chicken panini, with avocado, tomato, iceburg lettuce, aioli and hand cut chips
|
19
|
| mains |
|
|
zucchini and ricotta cannelloni, organic raisin butter, crushed pine nuts(v)
|
25 |
| lightly battered flathead, hand cut chips, tartare sauce, avocado, pink grapefruit salad |
25 |
|
snapper fillet, heirloom baby vegetables, cuttlefish nage*
|
32
|
| seared blue mackerel, tomato fregola, smoked basil mayonnaise |
30 |
|
pan roast ocean trout, cauliflower orzo, crisp whitebait and parsley salad
|
32
|
|
twice cooked baby chicken, bread dumplings, poached baby gems, porcini salt
|
34 |
| confit of lamb shoulder ragout, green olive pappardelle, jumbo chilli flakes |
24 |
| from the producer |
|
|
350gr bryon bay pork cutlet with apple sauce
|
34
|
250gr grass fed sirloin, cape grim tasmania*
|
34
|
| served with hand cut chips, watercress salad, and your choice of jus gras or béarnaise |
|
| |
|
|
If you have any food allergies please notify your waiter prices are inclusive of GST.
*indicates available gluten free, (v) indicates vegetarian
Chef:
Steven Ashley
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