FOOD

 

 

 

Our chefs have created an autumn 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.

SNACKS

 

 

Oysters  5ea
mountain pepper mignonette 

Iggy's bread  9
lemon myrtle butter


Alto olives  9
black garlic


Swordfish katsu sandwich  18

sriracha mayo, lettuce

 

 

 

 

 

SMALL 

 

 

Daily sashimi  21 (6pc) / 38 (12pc)
seaweed salad, daikon, ginger, wasabi, soy


Kingfish tuna tartare on betel leaf 26

chilli plum dressing, jicama, nashi


Yellowfin tuna tataki  26

Yuzo Kosho, orange and fennel dressing


Crispy zucchini flowers 18 (3pc)
spring peas, citrus goat curd


Fish tacos  24 (2pc)

red cabbage, Cali mayo, mango hot sauce, lime 


Crispy calamari 18
salt bush, smoked salt, pepper berry mayo


Grilled Tasmanian scallops 30 (5pc)
kombu butter, fried leek

 

Roasted pumpkin  22
quinoa, pomegranate, mint, dukkah, buffalo fetta

 

 

 

LARGE 

 

 

Fresh egg linguini 42

QLD prawns, chimichurri butter 

 

Beer battered Flathead  32
chips, lemon, tartare 


Turmeric fish curry  38
snake beans, lime, jasmine rice

Substitute fish for smoked eggplant - 26


Clare Valley grass-fed sirloin 42
wakame & mushroom mustard, charred onions, rocket


 

SHARED

 

 

Barra-schnitty  52
apple & celery salad, tartare, lemon

 

 

FISH POT PIES  

 

Fish pot pie for two - 50

snapper, potato, leek, leaf and herb salad
 

 

 

SIDES

 

 

Cos lettuce 14
cucumber, fennel, dill, buttermilk dressing

Grilled broccolini 14
gremolata

Chips 10
malt vinegar salt, aioli

 

 

 

DESSERTS

 

 

Dark chocolate mousse 16

chocolate brownie, sourdough ice cream


Apple, pear, fennel compote 16

almond crumble green apple & basil sorbet


Selection of Australian cheeses  12 (1pc) / 32 (3pc)
served with fennel & thyme lavosh, pinot paste, fruits

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.

 

 

 


NOTHIN' BUT FUN