MENU – LUNCH & DINNER

OYSTERS (6/12)
Natural21/37
Kilpatrick25/43
Mornay25/43
Crumbed, fresh Chilean salsa, persimmon aioli25/43
Shooters10.00 each

STEAMED MUSSELS (1/4kg / 1/2kg)
Coconut, ginger, lime, palm sugar, green chillies 17/32
Chardonnay cream, shallots and garlic 18/33
Chilli, garlic, fresh herbs and tomato Napoli 19/34

PRAWNS
Manuka and bush chilli glaze, pear and fennel slaw(3)25 (6)37 GF
Lemon grass and ginger fried, Thai pumpkin veloute(3)25 (6)37 GF
Fresh off the trawler, Autumn salad and aioli dipper (4)23 (6)31 (8)40 GF

SARDINES
Italiana – Garlic, chilli, fresh herbs, spaghettini and olive oil (3)18 (6)28 (9)36 GF
Milanesa Chilena – Crumbed, fresh tomato salsa, grilled mozzarella(3)18 (6)28 (9)36 GF
SEE style – Prosciutto, olive and caper remoulade, saffron sabayon (3)18 (6)28 (9)36 GF

EMPANADAS
Traditional Chilean style with mixed seafood (3) 15
Tasmanian scallops, mozzarella, Dijon crème(3) 18
Lamb, rosemary and parsnip with house jus (3) 15

ENTRÉE
SEE style seafood chowder – local seafood cooked in fresh herbs, Sauvignon Blanc, Chilean spices and a fish crème 28
Mooloolaba spanner crab lasagne with a fish béchamel, steamed mussel concasse and flamed mozzarella 29 GF
Chef’s signature super tender Crispy Calamari with house aioli23 GF
White bait crepe filled with Tasmanian scallops and Woombye Brie topped with saffron cream and chive oil27
Sesame and chilli crusted fish wings with honey and ginger glaze 18 GF
Pulled duck and camembert cigars served with kumera veloute, caramelized shallots and Beaujolais jus 26 GF
Steamed Moreton Bay bug tails with a bok choy and cilantro flan, served on a house bisque 31 GF

MAIN COURSE
Grilled wild caught Barramundi, with a warm Tuscan vegetable and wild rice salad and a honey mustard dressing 39 GF
Chilli, coconut and lime poached Snapper served with Asian greens, sambal, steamed rice and yoghurt chiller 37 GF
Charred Eye Fillet with a Chilean style potato and bacon gratin, served with a chunky mushroom sauce 43 GF
Baked whole Lemon Sole served with garlic chats, seasonal greens, with a chervil and kale cream 38 GF
Crispy duck leg with a truffle and walnut mash, steamed greens, drizzled with date and Pinot jus 36 GF
Grilled Huon Salmon served with a pumpkin, chervil and fetta risotto, buttered snow peas, and a pear and rocket pesto 39 GF
WA Rock Lobster (800 gms) Mornay, Garlic & herb butter, or just grilled with your choice of: chips & salad or vegetables 150

Seafood Platter for Two – indulge yourself in a prime selection of hot and cold local seafood’s served with chips, salad and fruits (GF available)135
Queensland barbeque seafood plate; Mooloolaba king prawns, Moreton Bay bugs, local squid and Barramundi – Served with Chilean sides45 or 80 for 2 GF

Please ask our friendly wait staff for our daily vegetarian option

BREADS
Garlic and Herb Bread 8
Baked Ciabatta Roll with Chilean salsa and herb butter 8
Spiced Pumpkin loaf with roasted coconut butter8 GF

SIDES
Steamed vegetables8 GF
Rustic chips with house aioli8
Roast pumpkin, rocket, caramelized walnuts and goats cheese salad8

Please note Menu is subject to changes due to produce availability

MenuBand