TO START...
Selection of oysters MP
Taramasalata, pita bread, salmon roe 15
Tiger prawn tostada, green goddess, espelette 12ea
Baked ‘Abrolhos Island’, scallop, XO butter 14ea
Zucchini flower, prawn, almond 12ea
Kingfish ceviche taco, avocado, coriander 15ea
NBF gurnard taco, jalapeño, grilled corn, cabbage 15ea
— Make it vegan 12ea
Market crudo, mandarin, kaffir lime, cucumber 28
Daily caught sashimi 28/50
Raw & cured seafood salad 35
Crispy calamari, aioli, lime 24
½ kg mussel, herb butter, green olives 28
THEN...
Fish & chips, tartare, lemon 36
200g barramundi fillet, raised gem lettuce, chervil 45
NBF grilled market fish MP
Blue Swimmer crab mafaldine, cherry tomato, garlic, basil 44
NBF grilled fish burger 26
300g ‘O’Connor’ grassfed Porterhouse, Café de Paris 62
Roast cauliflower, curry, chutney, charred lime 32
SIDES...
Chips, aioli 13
Mixed leaves, marigold vinaigrette 12
Roast carrots, capers 14
Steamed spring greens, orange 14
AFTER...
Strawberry & rhubarb pavlova, black pepper 18
Dark chocolate & raspberry tart 18
Seasonal fruit & sorbet 15