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Rick stein menu

ON ICE

Appellation Oysters

$ 4.50 Each

Add Charentaise Sausage

$ 4.50 Each

ENTRÉES

Clams a la Plancha

with Confit Garlic and Chard
$ 25

Sashimi of Nelson Bay Yellowfin Tuna, Hiramasa 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
$ 21

MAINS

Roasted Market Fish, Braised Rainbow Chard, Saffron Mussel Sauce

$ 42

Fish Pie filled with Salmon, Market Fish, Prawns, Scallops and Mussels

Gratinated with Breadcrumbs and Parmesan
$ 42

Steamed Whole Fish with Soy, Ginger and Spring Onion

$ 46

Nelson Bay Tuna Steak served with a Red Capsicum Salpicon

$ 38

Roasted Ranger’s Valley Black Angus Rump Cap

with Soft Polenta, Braised Carrots
$ 48

SIDES

Dressed Radicchio and Rocket Salad with Raisin and Caper Dressing

$ 6

Hand-cut Chips with Rosemary Salt

$ 6

Steamed Broccolini with Lemon and Olive Oil

$ 6

DESSERT

Valrhona Chocolate Fondant

$ 14

Classic Crème Brûlée

$ 14

Sago Pudding with Ginger Spiced Nashi Pear

$ 14

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