MENU – LUNCH & DINNER

OYSTERS (6/12)
Natural23/39 GF
Kilpatrick26/45 GF
Mornay25/43 GF
Crumbed, with a Nam Jim aioli, wakame salad26/45 GF
Shooters11.00 each GF

1/2 SHELLED TASMANIAN SCALLOPS
Baked Tasmanian scallops, champagne cream, flamed mozzarella 17/31 GF
Hervey Bay scallops, baked nashi hollandaise, wakame and sesame salad 17/31 GF
Fumet poached Tasmanian scallop, fresh pebre and potato croutons 19/32 GF

LARGE KING PRAWNS
Barbeque, chorizo and olive salad, maple, chilli glaze (3)27 (6)39
Pan fried, rice noodle, fresh sambal, green papaya (3)27 (6)37 GF
Fresh off the trawler, salsa Americana (4)23 (6)31 (8)40 GF

ENTRÉE
Tempura Port Lincoln sardines, Wasabi aioli, Asian slaw 21 GF
Chilean style chilli crab cooked in a tomato and chilli broth served with corn bread and herb butter 25/40 GF
Chef’s signature super tender Crispy Calamari with house aioli 23 GF
Tasmanian salmon ceviche with fresh bocconcini, pumpkin brioche and a rocket and fennel pesto 19 GF
Confit duck leg with a kumera veloute, black cherry glaze and a Thai pork belly floss 22 GF
Porcini mushroom, caraway and 24 month aged cheddar arancini with caramelized onion and spinach pesto 18 GF
Crispy soft shell crab served with a Japanese cabbage salad, Okonomi and Suke sauce 24 GF

PASTA AND RISOTTO
Fettuccini Marinara Fresh seafood cooked with a rich tomato sugo, and a chardonnay cream 21/37
Vongole Italiana Al dente spaghetti tossed with vongole clams, white anchovies, Fresh herbs, tomato, garlic and chilli 19/33
Australian seafood tossed with saffron rice, grilled chicken, Spanish chorizo, fresh herbs and salsa 37 GF
Risotto Naturalista Fromage Seasonal roasted vegetables tossed with pecorino, Persian fetta, mozzarella, wilted spinach and house pesto 32 GF

MAIN COURSE
Grilled wild caught Barramundi, served with crispy smashed potatoes, steamed broccolini, honey carrots, salsa aurura 39 GF
Baked whole Lemon Sole served with garlic chats, seasonal greens, and chervil and spinach cream 39 GF
Charred Eye Fillet with Chilean style gratin, steamed green and pepper sauce 43 GF
Roasted lamb rack with Greek style charred vegetable and olive medley, local fetta and a spiced hummus cream 39 GF
Grilled Tasmanian Salmon with betroot risotto, carrot frittata and Chilean aioli 39 GF
USA Florida Crayfish (450 grqms) Mornay, Garlic & herb butter, or just grilled with your choice of: chips & salad or vegetables 75 GF

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
Corn and basil bread and chipotle 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