Dinner Menu
| 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 |
