Local mussels tossed in white wine, garlic and vegetable broth, served with warm bread

Toasted vienna bread topped with smoked salmon, prawns, avocado and lettuce

Wrap filled with chicken strips, sun dried tomatoes, avocado and cheese served with wedges

Fish chowder

Creamy shellfish, ocean fish fillets and vegetables served with warm bread

Oysters

Natural and kilpatrick

Fish and chips with tartare sauce and lemon

Grilled fish of the day with lemon butter sauce, potatoes and salad

Fisherman’s basket

Prawns, scallops, calamari and fish fillet with chips and salad

Grilled fish burger

Ocean fish fillets in a toasted bun, with tomato, lettuce, tartare sauce and wedges

Smoked salmon salad

Smoked salmon, mixed lettuce, avocado, spanish onions, capers and croutons with a honey mustard dressing

Portuguese style seafood soup

Shellfish and ocean fish poached in shellfish stock with tomatoes, vegetables, garlic and mild chilli, served with grilled pide bread

Hot turkish bread with three dips

Duck springs rolls with rice pilaf and sweet chilli dip

Tender calamari in cajun spices with a salad of baby spinach, almonds and raisins

Toasted bruchetta topped with Tasmanian smoked salmon, cucumber relish, capers and spanish onions

Fresh local scallops with pan tossed vegetables, buttered rice and sweet soy/ginger dressing

Grilled fillet of Atlantic salmon on baby spinach leaves, with chat potatoes and citrus hollandaise

Oysters – natural

Oysters with salmon caviar and crème fraiche

Oysters – kilpatrick

Oysters with salmon caviar and crème fraiche

Ferryman’s seafood platter

A selection of local fish and various shellfish, some steamed, others fried or grilled served with chips, salad, cocktail sauce and lemon

Fish and chips served with tartare sauce and lemon

Crab stuffed fillet of atlantic salmon, slow-baked with creamy garlic dressing and rocket/tomato/potato salad

Bouillabaisse

Assorted fish fillets and shellfish in a broth of tomato, saffron, herbs and garlic with steamed potatoes

Bbq’d beef rib-eye steak with Dijon hollandaise sauce, skewer-roasted vegetables and potatoes

Cajun-spiced fillets o free-range chicken served on a Caesar salad

Lamb loin pepper stead, grilled with whisky-cream sauce, potatoes and salad

Crispy style sweet roast pork ribs with crispy noodles and spiced apple dipping sauce

Tender calamari in smokey paprika crust with green-olive tapenade dip

Toasted Bruschetta topped with basil pesto, goat cheese, kalamata olives and cherry tomatoes

Fresh sardine fillets in sesame spices with sushi rice and wasabi mayonnaise dip

Half avocado filled with local prawns and garlic aioli, served on a light salad with oven-baked croutons

Thai prawn/fish cakes with asian vegetable salad and sweet chilli/lime dipping sauce

Calamari strips fried in a coat of moroccan spices with hommus dip and crispy flatbread

Grilled fillet of blue eye on a sweet potato/leek mash with lemon/caper/butter sauce

Pan tossed local scallops with vegetables, lemon rice and ginger/soy/lime dressing

Asparagus feta and basil salad with corn/zucchini fritters and pita bread

Macadamia crumbed local scallops with watermelon, feta and basil salad

Pan fried fillet of gemfish with avocado/tomato salsa, steamed potatoes and garden salad

Crispy skinned whole barramundi with buttered rice, sweet soy/ginger/lime dressing