Our chefs have created a 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.


v – vegetarian  |  vg – vegan  |  gf – gluten free  |  df – dairy free




mt zero olives, black garlic gf df vg 9


iggy’s sourdough bread & butter v 9


oyster, mountain pepper mignonette df gf 5


nbf slider, fermented chilli mayo, pickle, lettuce (2pc) 20






sashimi, wasabi, pickled ginger, radish, tamari gf df 23/40


hiramasa kingfish crudo, cherry tomato, cucumber, croutons gf* df 24


grilled broccolini, fried egg, parmesan, bottarga gf 22


fish tacos, white cabbage, radish, jalapeño, coriander df 24


fried calamari, saltbush, pepperberry mayo gf* df 20







heritage tomato, olive, basil, green tomato vinaigrette gf df vg 22




ricotta gnocchi, oyster mushroom, snow pea, butternut v 32


harissa charred salmon, green bean, pearl couscous, preserved lemon, tahini df 42

substitute harissa charred eggplant vg 32


linguine, spanner crab, cherry tomato, garlic, chilli df 42


beer battered flathead, chips, yoghurt dill tartare 32


market fish fillet with chefs garnish or plain with lemon and aioli 42






mixed leaves, pear, parmesan, verjuice gf v 12


chips, aioli gf df v 10


green beans, miso butter, fried shallot gf v 14






caramelised pineapple pavlova, coconut, cashew df gf vg 16

10% surcharge added to food and beverage prices on public holidays.


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.


All seafood is sustainably caught and line caught when possible, please ask staff for more information about sustainability and producers.