FOOD

 

 

 

Chef Jesse McTavish has 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.

SNACKS

 

 

Oysters — 5ea
seaweed, mountain pepper 
mignonette 

Iggy's bread — 6
lemon myrtle butter


Alto olives — 9
black garlic


Yamba prawn sandwich — 16ea
beach mustard mayo, pickles


Soft shell crab slider — 16ea
sriracha mayo, lettuce


Ora King salmon wings — 5ea
mango sauce, lime

 

 

 

 

SMALL 

 

 

Daily sashimi — 19 (6pc) / 36 (12pc)
seaweed salad, daikon, ginger, wasabi, soy


Hiramasa kingfish ceviche — 26

coconut, coconut milk, avocado, cucumber


Yellowfin tuna tartare — 26
chili plum dressing, jicama, nashi, betel leaf


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


Fish tacos — 24 (2pc)

red cabbage, Cali mayo, mango hot sauce, lime 


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


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

 

 

 

 

SEASONAL SALADS

 

 

Roasted pumpkin — 22

quinoa, pomegranate, mint, dukkah, buffalo fetta 


Gin & tonic Ora King Salmon — 26

cucumber, daikon, lime mayonnaise


 

LARGE 

 

 

Squid-ink linguini — 42

QLD prawns, bisque, zucchini, nasturtium


Mussels (1kg) — 44
green curry paste, lemon myrtle, lime, charred bread

 

Autumn mushroom risotto — 36
pecorino

 

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

 

Whole baked John Dory (400g) — 42

tomato basil confit, soft herbs, lemon 

 

 

 

SHARED

 

 

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

 

 

MUSSEL POTS 

 

Blue Mussels, Spring Bay Tasmania, served with Iggy's sourdough

1/2kg - 26 | 1kg - 44 

 

Choose your sauce:

 

Tomato, fennel, basil, oregano


Thai green curry with lemon myrtle


Wine, cream, saffron, dill
 

 

SIDES

 

 

Cos lettuce — 14
cucumber, fennel, dill, buttermilk dressing

Grilled broccolini — 14
gremolata

Chips — 10
malt vinegar salt, aioli

 

 

 

DESSERTS

 

 

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.

 

 

 


NOTHIN' BUT FUN