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