à la carte
Sydney Rock Oysters 6
Pacific Oysters 6
Black Pearl White Sturgeon Caviar 60 per 10g
Cirrus Seafood Plate / Hiramasa Kingfish and Murray Cod Fat Pate, Raw Blue Fin Tuna, Fried Tiger Prawn, Baby Snapper and Condiments 110
Yarra Valley Golden Trout Roe with Sour Cream, Chives and Blinis 45
Charcoal Grilled Bread with Whipped Ricotta, Crisp Shallot and Herb Oil 12
Butter Poached Flinders Island Squid with Geraldton Wax and Black Lime 28
Celeriac with Goats Curd, Pine Mushroom and Finger Lime 28
Comte Custard with Cauliflower and Hazelnut 28
Scallop and Corn Dumplings with Sweet Onion Milk and Buckwheat 32
Skull Island Prawns with Garlic and Parsley 36
Aquna Murray Cod with Miso and Sansho Pepper 48
Live Lobster with Salted Duck Yolk, Tarragon and Chilli MP
Fried Mooloolaba Swordfish with Black Olive, Oregano and Lemon Butter 48
Blue Eye Trevalla with Chardonnay Vinegar Egg Sauce and Baby Spinach 52
Bannockburn Chicken with Morels, Black Barley and Chervil 46
Whole Roast Duck Breast on the Crown, Masterstock and Pickled Blueberry 90
300g Jack’s Creek Black Angus Striploin with Beef Jus 52
500g Rangers Valley MBS 5 Black Market Rib Eye with Condiments 125
Fried Jerusalem Artichoke with Lime Leaf Aioli 16
Snake Beans and Chinese Broccoli with Garlic and Oyster Sauce 14
Cirrus Salad with Herbs and Mandarin Vinaigrette 1214
Chips and Chicken Salt 12
Click here for our list of live seafood pre-order options available
For groups of 8 or more there is a fixed 10% service charge (staff gratuity) on the final bill.
On Sunday’s, there is a 10% Sunday Surcharge.
*Please note this does not apply to groups of 8 or more who are already subject to the staff service charge.
All credit card payments incur a 1.5% surcharge
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