Snacks
Selection of oysters MP
Tiger prawn tostada, green goddess, espelette 12ea
Baked ‘Abrolhos Island’ scallop, XO butter 12ea
‘Australian Bay lobster’ slider 25
NBF fish taco, jalapeño, tomatillo 15 Make it vegan 12
Taramasalata, pita bread, salmon roe 15
‘Ora King’ salmon tartare, crème fraîche, dill, rye 28
Daily caught sashimi, pickled ginger, soy, wakame 28/50
Yellowfin tuna crudo, yuzu, radish 28
½ kg mussel pot, tomato, chilli, fries 28
Crispy ‘Hawkesbury River’ calamari, aioli, lime 24
Mains
Fish & chips, tartare, lemon 36
200g barramundi fillet, braised gem lettuce, chervil 45
NBF grilled market fish MP
Blue Swimmer crab linguine, cherry tomato, garlic, basil 44
NBF fish & prawn pie 48 (designed to share)
300g ‘O’Connor’ grass fed Porterhouse, Café de Paris 62
Roast cauliflower, curry, chutney, charred lime 32
Sides
Chips, aioli 13
Mixed farm leaves, preserved lemon vinaigrette 12
Roast carrots, capers 14
Charred broccolini, anchovies, pangrattato 14
Sweets
Pink Lady apple crumble, vanilla ice cream 18 (vgn)
Warm chocolate brownie, pistachio ice cream 18