FOOD MENU

Snacks 

 

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)

 

 

 

 

Mains 


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 

Grill

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 

 

 

Sides

 

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


 
Sweets


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.