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

Yellowfin tuna tartare, brioche, tabasco, chive 18

Sydney rock oysters, finger lime mignonette (gf,df) 6ea  

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

Stracciatella, melon, fennel, soft herbs (gf, v) 26 
add white anchovies 10 

Daily sashimi, soy, ginger, wasabi 28/48

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

Crispy calamari, aioli, gum smoked salt (df) 22

Moreton bay bug, nduja butter, basil (gf) 24ea 

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

Fish tacos, red cabbage, jalapeño, pineapple relish 26 (2 pc)






Fish and chips, tartare, lemon (df)  32


NBF fish curry, kaffir lime, galangal, potato, king brown mushroom, coriander
(gf,df) 38
** make it vegan 32

King prawn mafaldine pasta, wakame, chilli, pangrattato (df)  38

Spanner crab risotto, pumpkin, burnt sage, pepitas, rocket pesto (gf,df,vg) 38
make it vegan 30 


All served with lemon + a choice of sauce

Barramundi fillet - QLD  34

Whole rainbow trout - Snowy mountains, NSW  38

Snapper fillet - NSW  42

Tiger prawn - Skull island, NT  16ea

NBF market list steak  MP

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





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

Fried brussel sprouts, shallot, lime (gf, df, vg)  15

Chips, malt salt, aioli (df)  12


Chocolate mousse, marmalade ice-cream (gf,v)  18

NBF sundae  16


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.