Rick Stein Port Stephens Menu Rick Stein Port Stephens Menu

Rick Stein Port Stephens Menu

Indulge in the freshest seafood of the region complemented with boutique wines that accentuate each perfectly prepared dish. 

Sample menu only.

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Indulge in the freshest seafood of the region complemented with boutique wines that accentuate each perfectly prepared dish.

TO START - SAMPLE MENU

  • Oysters on Ice $ 5 each

  • Add Charentaise Sausage $ 4.5 each

    A seemingly odd combination - freshly opened oysters with some hot, spicy sausages. The idea is that you eat an oyster, take a bite of the sausage, then a good gulp of cold white wine.

  • Seared Hervey Bay Scallop $ 6 each

    With coriander and hazelnut butter.

  • Nelson Bay King Prawns and Macleay School Prawns on Ice $ 30

  • Yamba Balmain Bug on Ice $ 9 each

ENTRÉES - SAMPLE MENU

  • Stockton Beach Pipis XO $ 32

    “One of my favourite Chinese seafood dishes, particularly when made with Australian pipis.”

  • Sashimi of Nelson Bay Yellowfin Tuna, Snapper, Kingfish and Tasmanian Salmon $ 33

    with Wakame, Pickled Ginger, Wasabi and Sashimi Dressing

  • Fish and Shellfish Soup with Rouille, Parmesan and Croûtons $ 19

    Flavoured with tomato, saffron, garlic, red peppers, fennel and a pinch of cayenne pepper.

  • Porcini Mushroom Ravioli $ 24

    With hazelnuts, sun-dried tomato and fennel seed

  • Warm Shellfish with Parsley, Chilli, Olive Oil, Garlic and Lemon Juice $ 39

    Crab, prawns, clams, oysters, mussels and scallops.

MAINS - SAMPLE MENU

  • Cioppino Fish Stew $ 50

    Mussels, prawns, flathead and ling in a spiced tomato broth. Served with char-grilled sourdough.

  • Grilled Bermagui Mirror Dory Fillet $ 44

    Served with mushrooms, confit onion and meurette sauce.

  • Singapore Chilli Nelson Bay Blue Swimmer Crab $ 56

    Stir-fried with garlic, ginger, chilli and coriander. Very much for those who love eating with their hands and getting gloriously messy.

  • Roasted Snapper On The Bone $ 42

    Served with orange, pine nuts and chilli.

  • 300g Southern Rangers Grass Fed Scotch Fillet $ 58

    Served with dauphinois, braised rainbow chard and Bordelaise.

  • Ranger’s Valley Black Angus Rump Cap $ 49

    with barbequed leeks, roasted garlic, tomato and almond dressing.

  • Singapore Chilli Blue Swimmer Crab $ 56

    Stir-fried with garlic, ginger, chilli and coriander. Very much for those who love eating with their hands and getting gloriously messy.

  • Roasted Free Range Kurobuta Pork Chop $ 46

    Served with roasted Brussel sprouts and Jerusalem artichoke puree.

SIDES

  • Steamed Chat Potatoes $ 12

  • Chargrilled Broccolini $ 12

  • Baby Cos, Fines Herbs and Chardonnay Vinaigrette $ 7

  • Shoestring Fries with Rosemary Salt $ 7

DESSERT - SAMPLE MENU

  • Warm Spiced Rum Baba $ 14

  • Seasonal Fruit Pavlova $ 14

  • Two Bobs Sourdough Bread And Butter Pudding $ 14

  • Mandarin And Almond Olive Oil Cake $ 14

  • Cheese Selection $ 29

  • 10% surcharge applies on Sundays and public holidays. 10% surcharge for Groups of 10 or more

Experience flavours inspired by the travels of Rick Stein in a selection of vegan dishes. Ask our sommelier for the perfect wine match.

AVAILABLE AS MAIN OR STARTER

  • Porchini Mushroom Ravioli $ 21/32

  • Pasta alla Norma, Eggplant, Fetta and Basil $ 21/32

  • Goan Coconut Pumpkin Curry $ 21/32

  • Season Vegetable Tempura $ 21/32

SIDES

  • Hand Cut Chips with Rosemary Salt $ 6

  • Dressed Radicchio and Rocket Salad with Raisin caper Dressing $ 6

  • Steamed Broccolini with Lemon and Olive Oil $ 6

DESSERT

  • Valrhona Chocolate Fondant $ 14

  • Classic Crème Brulee $ 14

  • Sago Pudding $ 14

  • 10% surcharge applies on Sundays and public holidays. 10% surcharge for Groups of 10 or more

#better at Bannisters