FOOD MENU

Snacks 


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


Taramasalata, espelette pepper, chickpea lavosh (df)  14 


Sydney rock oysters, Ponzu (gf, df)  6ea 


Port lincoln sardines, green tomato, capers, sourdough (df)  20 


Buffalo mozzarella, nectarine, fennel, witlof, buffalo mozzarella (gf, v)  26 


Tuna tartare, cucumber, dashi, potato crisps (df)  26


Kingfish ceviche, green chilli, coconut, baby cos (gf, df)  26


Daily sashimi, soy, ginger, wasabi (gf, df)  26/42


Crispy calamari, aioli (df)  22


Charred baby octopus, cherry tomato, bagna cauda (gf, df)  26


Fish taco, white cabbage, mango relish, jalapeno, radish (2pcs)(df)  26

 

 

 

Mains 


Fish and chips, dill tartare, lemon (df)  32


NBF fish curry, lemongrass, kaffir lime, thai basil, steamed rice 38
** Make it vegan  32


King prawn mafaldine pasta, tomato, chilli, garlic (df)  38


Roasted cauliflower, spring peas, macadamia, horseradish (gf, df, vg)  26
 
 

Grill

All served with lemon + a choice of sauce


Barramundi fillet - Cone bay, WA  34


Whole rainbow trout - Snowy mountains, NSW  38


Pink snapper fillet - Port lincoln, SA  42


Tiger prawn - Skull island, NT  16ea


NBF market list steak  MP


Choice of: Salsa verde, dill tartare, salsa rossa, lemon & caper butter 

 

 

Sides

 

Grilled zucchini, mint, preserved lemon, pinenuts (gf, df, vg) 14 


Baby cos, lemon vinaigrette, soft herbs (gf, df, vg)  12


Sweetcorn, sugar snaps, sherry vinegar (gf, df, vg)  14


Green beans, pickled chilli, garlic (gf, df, vg)  12


Chips, malt salt, aioli (df)  12


 
Sweets


Chocolate mousse, marmalade ice-cream  18


Spicy margarita watermelon (adults only) (gf, df)  16