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Rick Stein at Bannisters


Oysters freshly shucked, served with eschallot vinegar. 

Narooma Rock Oysters – South Coast NSW. 
Ralston Rock Oysters  – South Coast NSW. 
Tuross Rock Oysters – South Coast NSW. 
Ralston Pacific Oysters  – South Coast NSW. 
$4 Each


Prawns on Ice with Mayonnaise.
Warm Shellfish with Parsley, Chilli, Olive Oil, Garlic and Lemon Juice.
 Prawns, scallops, oyster, mussels and blue swimmer crab.
Oysters Charentaise
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. 
Steamed Eden Mussels with Yeloow Kroeung, Coconut Milk and Karrir Lime Leaves. 
Yellow Kroeung is a fresh herb paste used in many Cambodian dishes, giving their food its special fragrant flavour.
Crab with a Wakame and Cucumber Salad.
With a wasabi mayonnaise. 
Sashimi of Kingfish and Salmon.
With wasabi - Japanese horseradish, pickled ginger and soy dipping sauce.
Spicy Green Mango Salad with Crispy Smoked Trout and Sweet and Sour Dressing.
Seared Tuna with Guacamole and Lemongrass Dressing.
Fish and Shellfish Soup with Rouille, Parmesan and Croûtons.
A Salad of Balmain Bugs, Avocado, Green Beans and Fois Gras. 
Salmon and Tuna Tartare with Gazpachuelo.
A modern take on a classic dish with a Spanish twist.
Pan Seared Prawn Saganaki in a Tomato, Pernod, Basil and Feta Sauce.
A new favourite dish of mine, discovered on my travels to Northern Greece. 
Crab Linguine with Chilli and Parsley. 
Salt Baked Beetroot Salad served with Croûtons , Pesto and a Poached Egg.
$39 For One
$68 To Share


Whole Snapper with Orange, Capers and Chilli
Battered Ling with Thick Cut Chips and Tartare Sauce
Deep fried in dripping, served with mushy peas.
Barramundi Meurette with Eschallots, Mushrooms and Pancetta
Served with a rich trotter based Jus.
Bannisters Fish Pie
Salmon, snapper, kingfish, scallops, mushrooms and prawns in a creamy fish velouté sauce with black truffle. 
Gratinated with breadcrumbs and parmesan.
Snapper Vindaloo.
A hot and spicy Goan curry served with a naan bread, katchumber salad, mango chutney and rice.
Indonesian Seafood Curry with Ling, Swordfish, Squid and King Prawns
Served with green bean and fresh coconut salad and steamed rice. 
Confit Duck Leg with a Celeriac Purée, Cointreau Jus and Baby Beets.
Singapore Chilli Blue Swimmer Crab
Stir-fried with garlic, ginger, chilli and coriander. 
Very much for those who love eating with their hands and getting gloriously messy!
Lobster Thermidor.
The classic French dish removed from the shell and coated with a white wine sauce flavoured 
With parmesan cheese and a little mustard.
Grilled Local Eastern Rock Lobster.
Split open and grilled, served with a sauce made with lobster fumet, parsley, tarragon and chives.
The ‘Fruits De Mer’.
Seafood in the French style, all left in the shell and served on ice with mayonnaise and eschallot vinegar.
$9 per 100g
$28 per 100g
$28 per 100g


Mixed Leaf Salad. 
Shoestring Fries with Rosemary Salt. 
Chat Potatoes in Parsley and Mint. 
Melange of Baby Zucchini and Sugar Snaps. 
Glazed Purple Carrots with Parsley.  
Basmati Rice.
$7 Each


Hot Chocolate Fondant 
Served with a caramel tuille and sour cream ice cream.
Stanton and Killeen Classic Topaque - Rutherglen Vic. Per Glass
Mandarin Trifle
Served with a gingerbread custard and mandarin sorbet.
La Pigeade Muscat Beaumes de Venise - Rhone Valley France. Per Glass 
Hazelnut and Chocolate Mousse
With coffee ice cream and fresh lime.
Laughing Jack ‘Lily’s’ Cane Cut Semillon - Barossa Valley SA. Per Glass 
Goats Cheese Cheesecake
With apple pudding and a fig and honey ice cream
Heggies - Botrytis Riesling – Eden Valley SA. Gls
Raisin Ice Cream
With Romate Pedro Ximénez sherry and a hot espresso shot
Tarte du Jour
Selection of Ice Creams and Sorbets


Cropwell Bishop Stilton - cow’s milk - Nottinghamshire, England.
Maffra Aged Cheddar - cow’s milk - Gippsland, Victoria.
King River Gold Washed Rind - cow’s milk - Milawa, Victoria.
Black Savourine - semi mature - goat’s milk - Yarra Valley, Victoria.
Selection of Cheeses
$12 Each

To Finish

Loose Leaf Tea
Origin Tea (Sri Lanka) English Breakfast, Orange Pekoe, Earl Grey.
Penelope Sach Organics (Australia) Apres Chamomile, Lemon Tang, Petal, Peppermint, Green
Art of Espresso Caffé Grande (Australia) 
Fonseca Bin No. 27 ‘Finest Reserve’ Port (Portugal)
Sarpa Riserva ‘Barrique Di Poli’ Grappa (Barrel Aged 4 Years) (Italy) 
Domaine Loujan Bas Armagnac 1979 (France) 

Opening Hours

  • Wednesday: 12:30pm – 2:00pm
  • Saturday: 12:30pm – 2:00pm
  • Sunday: 12:30pm – 2:00pm
  • Sunday - Thursday: 6:00pm – 8:30pm
  • Friday & Saturday: 6:00pm – 9:15pm
Please note that our restaurant is closed Monday and Tuesday, casual dining is available every night at the pool bar.

Terms and Conditions

  • A $10 p.p. service fee applies on Sundays and Public Holidays.
  • 24 hours notice of cancellations or decrease in party size for reservations of more than 6 guests is required to avoid a cancellation charge of $20 p.p.
  • Credit card details are taken at the time of booking for 6 or more guests in the event that you do not arrive for your reservation.
  • Late arrivals for a reservation may result in your reserved time being reallocated.
  • Credit cards – Visa, Amex & MasterCard. 3% surcharge on Amex.

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