à la carte

Raw Seafood Plate 80
Baby Snapper ~ Bonito ~ Kingfish Belly ~ Scampi~ Condiments

Sydney Rock Oysters 5

Royal Miyagi Pacific Oysters 6.5

10g Black Pearl White Sturgeon Caviar 60

Raw Hiramasa Kingfish with Miso, Grape and Betel Leaf 32

Goulburn River Charred Rainbow Trout with Pink Lady Apple, Roe and Ginger 32

Flinders Island Scallop with Yuzu Kosho and Daikon 24

Charcoal Grilled Bread with Whipped Ricotta, Crisp Shallot and Herb Oil 12

Swordfish with Avocado, Lemon and Tatsoi 24

Heirloom Tomatoes with Nectarine, Basil and Toasted Vanilla 24

Beetroot with Charred Eggplant and Shishito Peppers 24

Comte Custard with Coppertree Farm Butter, Mushroom and Curry Leaf 28

Scallop and Corn Dumplings with Sweet Onion Milk and Buckwheat 32

Local Lobster with Tamarind and Vanilla Butter MP

Aquna Murray Cod with Miso and Pepperberry 48

Butterflied Baby Snapper with Lemon and Olive Oil 48

BBQ Hapuka with Chardonnay Vinegar Egg Sauce and Baby Spinach 45

Yabbies, Pipi’s, Mussels and Tiger Prawns in Brandy Bisque with Chives 110

Cornfed Chicken with Tangerine, Almond Milk and Black Lime 44

300g Rangers Valley Black Tyde Striploin with Beef Jus 58

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