**Please note our menu changes daily as we rely on the availability of local seafood
Oysters freshly shucked, served with eschallot vinegar.
Fish and Shellfish Soup with Rouille, Parmesan and Croûtons.
Marinated Salmon with Passionfruit, Green Chilli and Coriander
Sashimi of Salmon, Swordfish and Tuna
Spanner Crab and Gruyere Tart, Romesco, Mixed Leaves
Grilled Hervey Bay Scallops in the Shell with Toasted Hazelnut and Coriander Butter.
Warm Walnut Crusted Goats Cheese with Roasted Beetroot and Thyme Salad
Eden Mussels with Yellow Kroeung, Coconut Milk and Kaffir Lime
Japanese Fish Cakes with Ginger and Spring Onion
Steamed Whole Snapper with Ginger, Soy sauce, Sesame Oil, Crispy Garlic and Shallots
Bannisters Fish Pie.
Bouillabaisse with Ocean Perch, Blue Eye, Mussels, King Prawn and Saffron Potatoes
Crispy Skin Salmon Fillet with a Thai Red Curry Sauce
Roasted Ling with Prosciutto and Sauerkraut
Roasted Lamb Rump
Chettinad Fish Curry of Snapper, Coconut and Tamarind
Eastern Rock Lobster Thermidor
Bitter Leaf Salad with a Chardonnay Vinaigrette Dressing
Shoestring Fries with Rosemary Salt.
Broccolini with Lemon Oil, Parmesan and Toasted Almonds
Crispy Cauliflower, Hazelnuts, Sultanas, Feta, Olive Oil
Warm Chocolate Tart, Cocoa Sauce and Pistachio Ice Cream
Vanilla Panna Cotta, Apple Puree, Poached Apples and a Sable Biscuit
Raisin Ice Cream
Selection of Ice Creams and Sorbets
10% surcharge applies on Sundays and Public Holidays. 10% surcharge for groups of 10 or more.
Please be aware that there will be a 1% Merchant Fee for Visa and MasterCard and 2% on Amex.