Tian of tuna sashimi

Layered tuna sashimi with tobiko, shiso cress, white miso dressing and fish chips; NV Quartz Reef Pinot Chardonnay, Bendigo, Central Otago, NZ (bd)

Seared scallops

With buttery leeks, crispy Prosciutto, cauliflower puree, smoked tomato, Pot wine; 2011 Clare Wine Co. Watervale Riesling, Clare Valley, SA

Spanner crab chowder

Served with scallop, local spanner crab and prawn oil; 2011 Lenton Brae ‘Southside’ Chardonnay, Margaret River, WA

Bbq bangalow sweet pork and king prawns

Korean style BBQ pork belly with char grilled Brunswick Heads King prawns, green papaya salad and a mild chilli, lime dressing; 2011 Domaine Schlumberger Pinot Blanc (bd), Alsace, France

Moroccan tagine of fish

Coated in African spices (aromatic, not hot), cooked in terracotta with chermoula, sweet potato, fresh dates and preserved lemon; 2011 Quinta do Ameal Loureiro, D.O.C. Vinhos Verdes, Portugal OR 2011 Warramate Pinot Noir, Yarra Valley, Vic

Lemon myrtle native finger lime pannacotta

With ginger and finger lime syrup; 2009 Telmo Rodriguez MR Moscatel, D.O. Malaga, Spain

Heart breads char grilled bio-dynamic sourdough, hand made and wood fired in byron bay

With house made capsicum, tamarind and mild chilli jam

Oysters shucked to order

Natural with Romaté Sherry Vinaigrette OR Tempura with wasabi mayonnaise and pickled ginger

Spanner crab chowder

Served with scallop, spanner crab and prawn oil

Tian of tuna sashimi

Layered tuna sashimi with tobiko, shiso cress, white miso dressing and fish chips

Bbq bangalow sweet pork and king prawns

Korean style BBQ pork belly with char grilled Brunswick Heads king prawns, green papaya salad and a mild chilli lime dressing

Locally grown zucchini flowers

Stuffed with preserved lemon risotto served on a house made labna and a shaved fennel salad (vegetarian)

Snowys’ fish

With Riesling, lemon and parsley, green beans, cauliflower puree and local Dutch Cream potatoes

Moroccan tagine of fish

Coated in African spices (aromatic, not hot), cooked in terracotta with chermoula, sweet potato, fresh dates and preserved lemon

Cataplana of seafood (fins signature dish)

Portuguese style Bouillabaisse with local fish, prawn, cuttlefish, crab, octopus and mussels poached in a saffron, tomato and star anise flavoured broth. Served with sour dough

Chilli as anything

Mauritian style king prawn and fish sambal, lotus wrapped rice and green papaya salad

Lemon myrtle and tamarind vegetable curry (mild)

Local organic vegetables, dry roasted spices, cashew nut paste and fragrant jasmine rice (vegetarian)

On the side

Organic green salad, peas with Jamón, Paris mash, Sauteed farmers market greens, Chips with house made aioli, Steamed jasmine rice

pasture fed binna burra eye fillet

200g; 4 week aged angus cross limousin, northern rivers, nsw

Grain fed, oakleigh ranch full blood wagyu rump

220g; 9+ marble score (highest in australia), casino, nsw

Lamb tagine

Lamb rump coated in African spices (aromatic, not hot), cooked in terracotta with lamb jus, chermoula, sweet potato, fresh dates and preserved lemon; 9 month old lamb, pasture fed, new england, nsw

Flourless belgian chocolate torte

With salted caramel centre, house made honeycomb ice cream and a macadamia nut praline

Lemon myrtle and native finger lime pannacotta

With lemon myrtle crumb and finger lime caviar

Mango and young coconut bavarois

With fresh young coconut, kaffir lime and coconut foam, lemongrass and cardamom ice cream

Drunken ice cream

House made vanilla bean ice cream with a shot of Sanchez Romate 'Cream' sherry

Frangelico affogato

Frangelico liqueur with house made vanilla bean ice cream and espresso

Fins cheese plate

Selection of domestic and imported cheeses

Portuguese bacalhau balls and aioli

House marinated Summerland olives

Local tuna sashimi on daikon pickle

Soft corn taco with BBQ fresh fish, avocado, herbs, smoked tomato

Salt and pepper squid with house made smoked tomato and chilli jam

Marinated Italian white anchovies

Characuterie plate shaved fresh to order (local meats from Vecchiet, Lismore and Salumi, Billinudgel)

Char grilled chorizo

Peas and Jamón

Spicy tuna sashimi bowl, coconut rice, seaweed salad

Cheese board

A selection of local and international cheeses; With quince paste, fresh fruit and lavosh

Spring Bay black mussels in white wine

Gourmet burgers

Open eye fillet steak burger

Served with organic greens, caramalised onion, smoked tomato and chips

Fins classic fish burger

Local white fish of the day, house made tartare, tomato, local organic greens and chips