DINE-IN FOOD MENU

Our chefs have created a menu that's a celebration of all things seafood. There are plenty of options for all kinds of diners from those who want to share a couple of snacks and small plates over bottle of wine, to the hungrier folk who will settle in for a three course feast. Your much-loved favourite dishes are back on our a la carte menu, available for 2 - 4 people.

SNACKS

sonoma sourdough, cultured butter, smoked salt (v) 9

mt zero olives, black garlic, rosemary (vgn,df,gf) 9

sydney rock oysters, pepperberry mignonette (df,gf) 5 each

heirloom tomatoes, olive, verjuice, basil (vgn,df,gf) 20

daily sashimi, wasabi, soy, ginger (gf,df) 24/40

tuna tartare, xo, cucumber, shiso, prawn cracker (gf,df) 26

fried calamari, saltbush, pepperberry, lemon myrtle mayo (df) 22

fish tacos, cabbage, radish, jalapeno (df) 24

MAINS

beer battered fish and chips, yoghurt tartare, lemon 32

butternut gnocchi, yellow squash, oyster mushroom, pine nut (vgn,df) 34

strozzapreti, spanner crab, pea, asparagus, chilli (df) 42 

turmeric fish curry, mint, lime, basmati rice (gf) (df)  38

blue eye trevalla, corn, wild rice, spring onion, lemon (gf) 42

riverine scotch fillet, charred baby gem, anchovy butter (gf) 44

SIDES

market greens, miso, black sesame, lemon (gf,df,vgn) 12 

butter lettuce, lemon vinaigrette, herbs (gf,df,vgn) 12

chips, malt salt, aioli (df,gf) 10

DESSERTS

burnt blood orange pavlova, coconut, puffed rice (vgn,df,gf) 16

white chocolate, yuzu, strawberry, black sesame (gf,v) 18

NOTHIN' BUT FUN SHARE MENU 

tuna tartare, xo, cucumber, shiso, prawn cracker (gf,df)

heirloom tomatoes, olive, verjuice, basil (vgn,df,gf)

fish taco, cabbage, radish, jalapeno (df nf)

blue eye trevalla, corn, wild rice, spring onion, lemon (gf)

turmeric fish curry, mint, lime, basmati rice (gf,df)

butter lettuce, lemon vinaigrette, herbs (gf,df,vgn)

chips, aioli (gf df nf)

burnt blood orange pavlova, coconut, puffed rice (vgn,df,gf) 
 

For 8+ people

70 per person

We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our chefs will do their best to accommodate you.

(gf) gluten free (v) vegan (vg) vegetarian (df) dairy free (nf) nut free

Please note a 10% surcharge is applicable on Sundays and Public Holidays.