[table
BRUNY ISLAND OYSTERS

Served Natural on Ice with Shallot Cabernet Vinegar GF 19/38
Grilled Kilpatrick with Crème Fraiche, Coriander and a touch of Chilli GF 19/38

ENTREES
Seafood Chowder with Bacon, Celery, Potato and Croutons GF 16
Smoked Salmon Bruschetta with Tuscan Panzanella and Horseradish Cream GF/V 12
Yellow Fin Tuna Sashimi. Soba Noodles, Avocado, Soy, Rice Vinegar and Wasabi GF 19
Butter Poached Scallops with Mushrooms, Bonito, Lemon, Garlic and Chives GF 19
Chilli Salt Calamari, Thai Paw Paw Salad with Lime and Palm Sugar Dressing GF/V 18
Slow Cooked Octopus, Sichuan Pickled Cucumber with Ginger Citrus Soy Glaze GF 18
Split Grilled Tiger Prawns with Chilli, Garlic, Oregano and a Citrus Butter GF 22
Grilled Asparagus with Serrano Ham, Truffle Butter, Parmesan and a Poached Egg GF/V 18
Steamed Mussels in Pear Cider with Shallots, Parsley and Crème Fraiche GF 18

MAINS
Blue Eye Baked in Puff Pastry with Prawn and Scallop Mousse. Tomato Hollandaise 36
Mixed Grill of Fresh Fish with Gremolata Crust, Paris Mash and Lemon Caper Butter GF 35
Fresh Crumbed Fish, Fried Pinkeye Potatoes, Smoked Paprika and Pickled Onion Tartare 29
Seafood & Spanner Crab Spaghettini, Lemon, Chilli, Garlic, Tomato and Pangrattato V 34
Blue Eye, Prawns & Mussels Simmered in a Spicy Spanish and Chorizo Sauce GF 36
Confit Roast Duck with Apple Balsamic, Mango and Sauteed Potato Galette GF 32
Black Angus Eye Fillet with Roasted Shallots and Café de Paris Butter GF 36
Crayfish Fresh from the Tank. Pot Roasted with Lemon Butter. Side of Sauces GF Market

SIDES
Garlic Bread or Plain Bread with Olive Oil and Balsamic. Richmond Bakery. V 4
Mixed Lettuce, Tomato, Radish and Fetta with Balsamic Dressing GF/V 7
Steamed Mixed Greens with Lemon, Garlic and Onions GF/V 8