House-baked pear and rosemary bread, Australian cold-pressed extra virgin olive oil

Oysters, freshly shucked, served with either

Au Natural with lime /gf

Breaded and fried, lime and herb mayonaise /gf

Ricotta croquette, fennel and pear compote, portabello mousse, and olive oil spheres /gf/v

Seared scallop, braised shallot and bell peppers, avruga caviar and a buerre blanc /gf

Emu and raisin roulade, lentil cassoulet, and a redcurrent glaze /gf

Charred seafood medley, corn vichyssoise, croutons and baby herbs /gf

Octopus meat braised in olive oil, squid ink gnocchi, sweet banana chilli, and a chorizo foam

Pan-fried bug tails, French beans, artichoke hearts, potato aioli, and soft poached eggs /gf

Entree quartet

Oyster au natural with limes; Seared scallop, braised shallot and bell peppers, avruga caviar and a buerre blanc; Ricotta croquette, fennel and pear compote, portabello mousse, and olive oil spheres; Octopus meat braised in olive oil, squid ink gnocchi, sweet banana chilli, and a chorizo foam

Pearl barley and mascarpone in bean curd skin, Napoli puree, candied tomatoes, and basil essence /v

Lobster medallions and salmon fettucine, basil and almond pesto, potato and white wine

Market fresh fish with seasonal produce /gf

Chicken breast, black cabbage, pinenuts, and a speck, chanterelle and legume fricassee /gf

Pork with brioche stuffing, lamb cutlet, herb dumplings, choucroute, and poached apple

Confit duck leg, sweet potato mousseline, citrus peel and pan juice /gf

Crabmeat and scampi risotto, asparagus, parmesan, and vanilla oil /gf

Angus eye fillet, blue cheese stuffed squash, heirloom tomatoes, turned potatoes /gf

Aqua Linea’s signature paella for 2

Saffron rice, chorizo, Morton Bay bugs, Qld scallops, banana prawns, Tasmanian mussels, fresh fish, and burnt lemon. Please allow 30 minutes for preparation /gf

Rocket, spice pears, shaved parmesan, and basil oil /gf

Green beans with herb and garlic butter/gf

Crisp baby potatoes and seasalt /gf

Steamed cauliflower, bacon and a bechamel

Banana Tarte tatin, toffee shards, butterscotch sauce and vanilla bean ice cream

Mille feuille of seared kiwifruit and white chocolate chantilly cream, macadamia praline dust and a melon coulis

Warm dark chocolate and ginger ravioli, red chilli and kaffir lime syrup and sugared violets

House made petit fours for 2

Selection of imported and local boutique cheeses, poached fruit and lavosh

1 cheese / 2 cheese / 3 cheese

House baked bread and dips

Oysters, freshly shucked, served with either

Natural with a gin and tonic jelly, and wasabi pearls /gf / Baked with a tomato fondue and pork crackling /gf

Crisp chats potato, seasalt and herbs

Vegetarian spring rolls, house made sweet chilli sauce

Mixed olives and crispy proscuitto, toasted bread

Salt and pepper squid, salted grapes and cucumber, baby herbs

Zucchini and sweet corn fritters, smoked salmon, rocket and whipped fetta

King fish pastrami, shallot and green peppercorns

Prawn chorizo, French bean and potato, shallot and seeded mustard /gf

Crisp pork belly, pork and mushroom croquette, bacon caramel

Chefs selection grazing Plate for 4 persons

Selection of Australian and French cheeses

1 cheese / 2 cheese / 3 cheese

Spaghetti and lamb bolognaise

Grilled chicken skewers, salad, crisp chats

Pan-fried fish with green beans and fries