Salt and pepper squid with aioli 14

Blue swimmer crab & cabbage slaw slider 13

Cured trout with dill, crème fraiche, toast & Yarra Valley salmon roe 25 or white sturgeon Caviar 35

Or golden sturgeon caviar 45


Oysters & Starters

Oysters freshly shucked & served with eschalot & aged red wine vinegar 4.5 each

Ceviche with citrus, avocado, pickled turnip, coriander, chilli 21

Sashimi – Yellow fin tuna, Scarlet prawn, Harvey bay scallop with soy, sesame & citrus 26

King prawn cocktail with Yarra Valley salmon roe 24

Moreton bay bug tail with mango, macadamia, holy basil & nam jim 32

Grilled spatchcock chicken with charred corn salsa, miso eggplant, chilli & lemon 28/36

Main plates

Fish burger – house-made milk bun, battered fish, herb salad, tomato & aioli with chips (lunch only) 25

Fish & chips – beer battered, herb salad, chips & aioli 30

Grilled market seafood with sauce romesco, herb salad & lemon (market price)

Fish curry of coconut, fresh turmeric, kaffir lime & lotus root 34

Grilled live Western Australian Marron served with green spring vegetables and lemon, garlic butter 44

South Australian Snapper fillet in Chermoula with preserved lemon, fresh coriander, house made couscous 36

Slow-roast pork ribs in honey & ale with slow roast pumpkin & pickles 34



Chips with herb salt 9

Beer battered onion rings 9

House green salad with lemon and mustard dressing 9

Roast carrots with chamomile & honey, kale, pumpkin seeds, almond cream 19



Strawberry sundae – House-made Turkish delight ice cream, meringue, macadamia & strawberries 15

Chocolate & vanilla ice cream bar, butterscotch sauce 15

Sponge & cream layer cake of the day 13