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


Fresh 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 king 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

 

Whole baby snapper  69
papaya salad, lime 


Whole free-range roasted chicken  68
greens, jus gras

 

 

 

 

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