Rick stein menu
MAIN MENU
VEGETARIAN / VEGAN
MAIN MENU
ON ICE
Oysters on Ice
$
4.50 Each
Add Charentaise Sausage
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.
$
4.50 Each
ENTRÉES
Steamed Stockton Pipis
With garlic, anchovies, chilli, and slow cooked onions.
$
30
Sashimi of Nelson Bay Yellowfin Tuna, Snapper, Kingfish and Tasmanian Salmon
with Wakame, Pickled Ginger, Wasabi and Sashimi Dressing
$
33
Fish and Shellfish Soup with Rouille, Parmesan and Croûtons
Flavoured with tomato, saffron, garlic, red peppers, fennel and a pinch of cayenne pepper.
$
19
Risotto Alla Torcellana
A stylized version of Risotto Primavera
$
26
Gnocchi Con Gamberi
Ricotta gnocchi served in a classic Venetian style.
$
28
Warm Shellfish with Parsley, Chilli, Olive Oil, Garlic and Lemon Juice
Crab, prawns, clams, oysters, mussels and scallops.
$
39
MAINS
Pan Roasted Bass Grouper Fillet
With pipis, broad beans, peas and asparagus. A true Basque country dish.
$
48
Steamed Whole Snapper
With soy, ginger, Shaoxing and spring onions. Served with rice.
$
48
Chargrilled Nelson Bay Swordfish Steak
Served with salsa verde and asparagus.
$
44
Grilled Coffs Harbour Snapper Fillet
Served with braised fennel, garlic and aioli.
$
44
Chargrilled Spatchcock
With green olives, pine nuts and tomatoes.
$
38
Ranger’s Valley Black Angus Rump Cap
with barbequed leeks, roasted garlic, tomato and almond dressing.
$
49
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.
$
56
Nelson Bay Rock Lobster Thermidor
The classic French dish removed from the shell and dressed with a white wine sauce flavoured with parmesan and a little mustard.
$
28 per 100g
SIDES
Dressed Radicchio and Rocket Salad with Raisin and Caper Dressing
$
7
Shoestring Fries with Rosemary Salt
$
7
Steamed Broccolini with Lemon and Olive Oil
$
8
Steamed Pilau Rice
$
4
DESSERT
Warm Chocolate Olive Oil Cake
$
14
Classic Crème Brûlée
$
14
Sago Pudding
$
14
Raisin Ice Cream with Pedro Ximenez, Espresso and Almond Wafers.
$
18
Cheese Selection
$
29
10% surcharge applies on Sundays and public holidays. 10% surcharge for Groups of 10 or more
VEGETARIAN / VEGAN
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