A La Carte 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

Zucchini Flower, ricotta, pecorino V

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

Vanella Burrata, spring greens, herb oil GF V

Vanella Ricotta Tortellini, kale pesto, parmesan V

Blue Swimmer Crab Fettucine, shellfish cream, bottarga

Bay Lobster Ravioli, sweet corn, fermented chilli

Southern Rock Lobster Spaghetti, 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

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

Shoestring Fries, seaweed salt DF V

Baby Cos Salad, lemon aspen vinaigrette GF DF V

Woodfired Greens, smoked macadamia, lemon myrtle GF DF V

Baby Carrots, whipped fetta, wild honey GF V

Vegan & Vegetarian menu available

Gluten Free (GF), Dairy Free (DF), Vegetarian (V)

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