Our chefs have created an autumn 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 a bottle of wine, to the hungrier folk who will settle in for a three course feast.




Oysters  5ea
mountain pepper mignonette 

Iggy's bread  9
lemon myrtle butter

Alto olives  9
black garlic

Swordfish katsu sandwich  18

sriracha mayo, lettuce









Daily sashimi  21 (6pc) / 38 (12pc)
seaweed salad, daikon, ginger, wasabi, soy

Kingfish tuna tartare on betel leaf 26

chilli plum dressing, jicama, nashi

Yellowfin tuna tataki  26

Yuzo Kosho, orange and fennel dressing

Crispy zucchini flowers 18 (3pc)
spring peas, citrus goat curd

Fish tacos  24 (2pc)

red cabbage, Cali mayo, mango hot sauce, lime 

Crispy calamari 18
salt bush, smoked salt, pepper berry mayo

Grilled Tasmanian scallops 30 (5pc)
kombu butter, fried leek


Roasted pumpkin  22
quinoa, pomegranate, mint, dukkah, buffalo fetta







Fresh egg linguini 42

QLD prawns, chimichurri butter 


Beer battered Flathead  32
chips, lemon, tartare 

Turmeric fish curry  38
snake beans, lime, jasmine rice

Substitute fish for smoked eggplant - 26

Clare Valley grass-fed sirloin 42
wakame & mushroom mustard, charred onions, rocket





Barra-schnitty  52
apple & celery salad, tartare, lemon





Fish pot pie for two - 50

snapper, potato, leek, leaf and herb salad






Cos lettuce 14
cucumber, fennel, dill, buttermilk dressing

Grilled broccolini 14

Chips 10
malt vinegar salt, aioli







Dark chocolate mousse 16

chocolate brownie, sourdough ice cream

Apple, pear, fennel compote 16

almond crumble green apple & basil sorbet

Selection of Australian cheeses  12 (1pc) / 32 (3pc)
served with fennel & thyme lavosh, pinot paste, fruits

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