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Rick stein 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

Clams a la Plancha

with Confit Garlic and Chard
$  25

Sashimi of Nelson Bay Yellowfin Tuna, Eden Kingfish and Tasmanian Salmon

with Wakame, Pickled Ginger, Wasabi, and Soy 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

Black Cuttlefish Risotto

A recipe I found in Croatia, very black indeed.
$  24

Porcini Mushroom Ravioli

with Hazelnuts, Smoked Tomato and Fennel Seed
$  27

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

Blue Swimmer Crab, prawns, clams, oysters and scallops.
$  39

MAINS

Grilled Market Fish Fillet

With soy, ginger, Shaoxing and spring onions. Served with rice.
$  44

Baked Whole Snapper Rota-Style

With potatoes, red capsicum and tomato.
$  48

Barbecued Tuna Steak

Served with a red capsicum salpicon
$  42

Bombay Fish Masala

Served with mango chutney, lime pickle relish and chapati
$  44

Roasted Ranger’s Valley Black Angus Rump Cap

with soft polenta, braised Jerusalem artichokes and bordelaise
$  48

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.
$  52

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

$  6

Shoestring Fries with Rosemary Salt

$  7

Steamed Broccolini with Lemon and Olive Oil

$  7

DESSERT

Valrhona Chocolate Fondant

$  14

Classic Crème Brûlée

$  14

Sago Pudding with Ginger Spiced Nashi Pear

$  14

Cheese Selection

$  29

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

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