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 | gf - gluten free | gf* - can be made gluten free | df - dairy free  

SNACKS

 

 

oysters, mountain pepper mignonette – 5ea

gf df

 

iggy’s sourdough bread & butter - 9

v

 

alto olives, black garlic - 9

v gf df

 

pickled wa sardine, onion jam, fennel, toast - 18

df

 

crumbed whiting sanga - 16

 

 

 

SMALL PLATES

 

 

daily sashimi, seaweed salad, daikon, ginger, wasabi, soy

23 (6pc) / 40 (12pc)

gf df

 

tiger prawns (250g) cocktail sauce - 38

gf df

 

yellowfin tuna tartare, ponzu, sesame, prawn crackers - 26

gf df

 

beetroot cured petuna ocean trout, blood orange, dill - 26

gf

 

burrata, capsicum, parsley, toast - 22

gf* v

 

grilled broccolini, fried egg, parmesan, bottarga, bronze fennel - 22

gf

 

fish tacos, cali mayo, cabbage, mango hot sauce - 24 (2pc)

 

crispy calamari, salt bush, smoked salt, pepper berry mayo - 20

gf*

 

grilled ½ shell tassie scallops, kombu butter - 34 (5pc)

gf*

 

 

 

SALAD

 

 

summer vegetables, peach, goats curd, hazelnut - 26

v gf

 

heirloom tomatoes, olives, basil, green tomato vinaigrette - 22

add burrata - 10

v gf df

LARGE 

 

 

spring pea gnocchi, kumquat, borlotti beans, sugar snaps - 30

v df

 

spanner crab strozzapreti, cherry tomato, garlic, chilli – 42

df

 

king salmon filo, apple, fennel slaw – 42

 

turmeric fish curry, zucchini, mint, lime, basmati rice - 38

gf df

 

beer battered flathead, chips, yoghurt & dill tartare – 32

bushfire relief dish

100% of proceeds from this dish will be donated to the rural fire service. 

 

riverina scotch fillet 300g, salsa verde, upland cress, fresh horseradish – 42

gf df

 

 

 

SHARED

 

 

spring bay mussels (1kg), coconut water, tamarind, chili, lemongrass, toast – 52

gf df

 

 

 

SIDES

 

 

butter lettuce, herbs - 10

gf df

 

mixed green vegetables, olive oil, black pepper - 14

gf df

 

chips, aioli - 10

v gf

 

 

 

DESSERTS

 

 

caramelised pineapple pavlova, coconut, cashew - 16

df gf vg*

 

chocolate parfait, peanut, raspberry, salted caramel - 18

 

 

 

SELECTION OF AUSTRALIAN CHEESE

 


cheese plate, crisp fruit bread (1pc) - 14 (3 pc) – 38

 

holy goat skyla, vic- malfroy’s post brew honey

goat’s cheese, mild, soft

 

milawa blue, vic – fresh grapes

cow’s milk, sweet, delicate

 

bruny island george, tas – green tomato chutney

cow’s milk, semi hard, bitty

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.

 

 

 


NOTHIN' BUT FUN