Chilled andalusian gazpacho

Blue swimmer crab, avocado mousse

Citrus cured king salmon

White balsamic dressing, sourdough wafers & micro herbs

Chilli & tamarind tiger prawns

Spring onion & fresh lime

Kingfish carpaccio (g)

Shaved fennel, pomegranate, ruby grapefruit, salmon caviar

Atlantic salmon tartare

Cucumber, wasabi cream & enoki mushrooms

Sesame crusted tuna

Asian salad & nam jim dressing

Kinkawooka mussels (g)

Coconut broth, chilli & coriander

Seared sea scallops

Pork belly, cauliflower puree, oyster mushrooms & Madeira jus

Roasted barramundi (g)

(Cone Bay, WA) carrot puree, sweet corn, eschallot, tarragon salad & rocket pesto

Crisp skin atlantic salmon (g)

(Tasmania) celeriac puree, pencil leeks, chestnut, shemiji mushrooms & truffle dressing

Pan fried hiramasa kingfish (g)

(SA) Fragrant red curry, jasmine rice, cucumber pickle

Seared yellow fin tuna (g)

(SA) nicoise style salad, white anchovy, lemon & dill mayonnaise

Whole sand whiting 350g (g)

(South Coast) Grilled with herb butter & Sicilian olive cheeks garnished with a cucumber & roasted pinenut salad

Beer battered flathead fillets

With house made tartare sauce & chips

Tiger prawn chilli linguini

Confit garlic, cherry tomatoes & basil

Rib eye on the bone 400g (g)

Café de Paris butter, french fries & onion jam

Mixed marinated olives (g)

Caper berries

Roasted cashew nuts (g)

Cajun spiced

Roasted kipflers (g)

With garlic, thyme & lemon

Broccolini (g)

Bok choy & green beans toasted sesame

Wild mushrooms (g)

Tarragon & truffle oil

Cherry tomatoes salad (g)

Buffalo mozzarella, basil & balsamic

Wild rocket (g)

Pear, parmesan & white balsamic

Chips

Chilli & rosemary salt

Garlic bread

White chocolate mousse

Raspberry sorbet & chocolate shortbread

Chocolate macadamia tartlet

Salted vanilla caramel with honey parfait

Coconut panna cotta

Mango & coriander salsa, palm sugar caramel & mango sorbet

Trio of sorbet (g)

Please ask your waiter

Affogato

Vanilla bean ice cream, espresso & a shot of amaretto or Frangelico

Petit fours plate

Selection of three cheeses

Brique triple cream France, Erborinato “verde capra” goat’s blue cheese Italy, Gratin hard cheese Italy with guava paste & lavosh

Natural

1/2doz / 1doz; Red wine & eschalot vinaigrette (g)

Wakame

1/2doz / 1doz; Soy mirin dressing

Granita

1/2doz / 1doz; Fresh lime & tequila (g)

Cucumber & chive

1/2doz / 1doz; Champagne vinegar (g)

Flying fish

1/2doz / 1doz; Nam jim dressing (g)

Kilpatrick

1/2doz / 1doz; Grilled with smoked bacon & kilpatrick sauce (g)

Chevre

1/2doz / 1doz; Grilled with goat’s cheese & basil tapenade (g)

Farmed persé

2.5g / 15g; Spanish sturgeon caviar

Karat malossol Russian osetra

30g / 50g; French sturgeon caviar

Live marron

550g; Kangaroo Island

Live mud crab

1.2kg; Northern Queensland

Live rock lobster

1kg; (South Coast) Chilli & tamarind sauce with jasmine rice or garlic & herb butter (g) with fries

Chilled king prawns

300g; Cocktail sauce (g)

King prawns & oyster combo

Trio of dipping sauces (g)

Chilled blue swimmer crabs

2pcs; Cocktail sauce (g)

Chilled local rock lobster (g)

For 1 / For 2

Shellfish platter

For 1 / For 2; Blue swimmer crab, oysters, prawns, marinated mussels, NZ clams & blue claw yabbies (g)

Ultimate Oyster Bar Indulgence

Full chilled lobster with blue swimmer crab, oysters, prawns, marinated mussels, smoked salmon, NZ clams & blue claw yabbies (g)