FOOD

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

SNACKS

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

SMALL PLATES

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

SALAD

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

LARGE

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

SIDES

mixed leaves, pear, parmesan, verjuice gf v 12

chips, aioli gf df v 10

green beans, miso butter, fried shallot gf v 14

DESSERT

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.