OYSTERS EACH 4 | 1/2 DOZ 20 | DOZ 40 G/F
Natural | House cocktail sauce, lemon & lime

Mornay | Béchamel, Grana & Tasty

Kilpatrick | Smoked Bacon, Worcestershire sauce

Ocean | Wakame, lime

Thai | Chilli, lime, Palm Sugar & Toasted Coconut

KING PRAWN 1/2 DOZ 30 | DOZ 55 G/F
Served with an assortment of dipping sauces and fresh lemon

Duo of dips, grilled Olive Bread, Pear and Balsamic reduction, evo, marinated Olives (v) 16

Gazpacho, Avocado, Pickled Crab, Key Lime and Avocado Oil (v, without crab) 23
Pan seared Scallops, Pork Belly, Celeriac Puree, Honey Truffle Dressing 23

Smoked Trout Pate, Lovash 22

Cured Atlantic Salmon, Apple Cider, Pickled Shimeji, Mushroom Cream 24

Japanese Soft Shell Crab, Panko Crumbs, wasabi aioli, cucumber & daikon salad 23

Mussel Pot, Portarlington Mussels, smoked Tomato, Chilli & Fennel broth 19

Lobster | with your choice of natural, mornay or garlic butter (gf) POA

Pan-fried Whiting Fillets with a roquette, pear and parmesan salad, vegetable chips and 44
shellfish tartare (gf) Add Nori Beer Batter 2

Oven Baked Salmon Fillet, Avocado Mousse, Snowpea Tendril and Citrus Salad (gf) 38

Grilled Dory, Clams, Beans, Tomato, Confit Garlic, Beurre Blanc Sauce (gf) 43

From the Chefs Garden, Celeriac Puree, Quinoa, Roasted Root Vegetables, Greens (gf,v) 30

Confit Chicken Breast, Cheese Soufflé, Corn Puree, Greens 39

Pan Fried Snapper Fillet, Zucchini noodles, fresh Lime (gf) 42

Prawn and Lobster Ravioli, Cherry Tomatoes, Capers, Butter Saffron Sauce with Chervil 38

Linguine, Wild Rocket, Tomato Medley, Smoked Tomato, Chilli and Fennel sauce (v) 28

Salt and Pepper fried whole Baby Barramundi, Asian Slaw, Nam Jhim dressing (gf) 42

Grilled Eye Fillet, preserved Lemon roasted Potatoes, Morton Bay Bugs, Citrus Jus (gf) 49

8 Hour slow cooked Lamb Rump, Almond Faro, Heirloom Carrots, Olive Glaze (gf) 49

Whole Canadian Lobster, King Prawns, Natural Oysters, Mussel Pot, Blue Swimmer Crabs, Morton Bay Bugs,
Smoked Salmon, Prawn Skewers, Scallop Brochette (wrapped in Prosciutto),
Grilled Salmon and Snapper Fillets served with a Garden Salad and an assortment of condiments. (gf)

Cauliflower, Almonds, currants, Goats curd 14
Pan Fried Greens 13
Roquette, Pear and Parmesan Salad 13
Vegetable Chips 13
Beer Battered Fries 13