Spring Menu

Salted Fish Croquette, blood lime mayo

Fried Akoya Pearl Oyster, sunrise lime mayo

Smoked Eel Doughnut, sea lettuce cream, brook trout roe

Venus Bay Prawn Toast, salted chilli, sesame

Sydney Rock Oysters, finger lime mignonette GF DF

Hiramasa Kingfish, whipped feta, smoked tomato GF

Yellowfin Tuna, salted mandarin, caper leaves GF

Beef Tartare, smoked egg yolk, nori crackers GF

Sashimi Selection, pickled kohlrabi, white soy DF

Two Spot Sand Crab Spaghetti, shellfish cream, bottarga

Bay Lobster Ravioli, sweet corn, fermented chilli

Southern Rock Lobster, marinated tomato, hand cut spaghetti

Spencer Gulf King Prawn, smoked tomato butter, salted blood lime GF

Port Lincoln Calamari, smoked fish nduja, burnt lemon GF

Clarence River Baby Octopus, kipfler potato, saltbush GF DF

Selection of chef’s favourite dishes served across two courses.

Spring Creek Barramundi, sugarloaf cabbage, lemon aspen GF

Condabilla Murray Cod, smoked macadamia, lemon myrtle GF

Snapper, butternut pumpkin, native curry DF

Little Joe’s MBS4+ Sirloin 300gm, bordelaise sauce GF

Shoestring Fries, seaweed salt DF

Baby Cos Salad, lemon aspen vinaigrette GF DF

Woodfired Greens, smoked macadamia, lemon myrtle GF

Baby Carrots, whipped fetta, wild honey GF

Vegan & Vegetarian menu available

Gluten Free (GF), Dairy Free (DF)

Subject to change due to availability of produce. Weekend & Public Holiday surcharge applies.