à la carte
Sydney Rock Oysters, Wagonga 6
Black Pearl White Sturgeon Caviar, ITA 60 per 10g
Hand Harvested Trout Roe with Blinis and Condiments 45
Charcoal Grilled Bread with Whipped Orange and Black Pepper Ricotta 12
Big Eye Tuna with Grapes, Miso and Finger Lime 32
Fried Celeriac with Goats Curd, Curry Leaf and Pink Pepper 28
Comte Custard with Cauliflower and Hazelnut 28
Hand Picked Mud Crab with Roasted Potato and Persimmon 56
Butter Poached Qld Squid with Geraldton Wax and Black Lime 28
Steamed Aquna Murray Cod with Large Leaf Rocket and Pedro Ximenez 28
Live Local Lobsters with Salted Duck Yolk, Chilli and Tarragon 260 per kg
Seafood Bowl of Clarence River Prawns, Kinkawoonka Mussels, Fremantle Octopus and Blue Swimmer Crab with Garlic and Parsley Butter, Fried Steam Buns 140
Fried Mooloolaba Swordfish with Black Olive, Oregano and Lemon Butter 48
Hapuka with Sweet Onion Milk and Pickled Shimeji Mushroom 52
Black Barley, Shiitake Mushroom, Jerusalem Artichoke and Chervil 36
Butterflied Rainbow Trout with Prawn XO Sauce 54
BBQ Whole Coral Trout with First Press Olive Oil and Lemon 160 per kilo
Bannockburn Chicken with Chardonnay Vinegar Egg Sauce and Chives 46
Lamb Loin with Pumpkin Seed, Sichaun, Prune and Brown Butter 48
Smoked and Glazed Duck Crown with Spices and Lemon Myrtle Masterstock 110
500g Rangers Valley Black Tyde Rib Eye 90
Fioretto with Garlic and Oyster Sauce 14
Cirrus Salad with Herbs and Mandarin Vinaigrette 12
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
now