Rick stein menu
Cole Brothers Oysters, Karuah, Port Stephens
$ 4.50 Each
Diemar Oysters, Salamander Bay, Port Stephens
$ 4.50 Each
Wapengo Lakes, Rock Oysters, South Coast NSW
$ 4.50 Each
Prawns On Ice
The Fruits de Mer
Add Lobster - $28 per 100g
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.
Warm Shellfish with Parsley, Chilli, Olive Oil, Garlic and Lemon Juice
Prawns, scallop, oyster, mussels, blue swimmer crab and clams.
$ 39 For One $76 To Share
Sashimi of Tasmanian Salmon, Mooloolaba Swordfish, Coffs Harbour Snapper and Yellowfin Tuna
With wakame salad, pickled ginger, wasabi and sashimi dressing.
Fish and Shellfish Soup with Rouille, Parmesan and Croûtons
Flavoured with tomato, saffron, garlic, red peppers, fennel and a pinch of cayenne pepper.
Black Cuttlefish Risotto
A recipe I found in Croatia, very black indeed.
Sliced Petuna Ocean Trout
With ponzu, grapefruit and daikon
Mussels with Yellow Kroeung, Coconut Milk and Kaffir Lime
Fraser Island Spanner Crab Linguini
With garlic, chilli and parsley
With Kachumber salad and naan bread
With a tomato, thyme and garlic dressing
Roasted Nelson Bay Mahi Mahi
With mushroom ragout, braised baby onion and garlic.
$ 44 $38 Small / $42 Medium / $45 Large
Bannisters Fish Pie
Salmon, blue eye, snapper, scallop, prawns, mussels and mushrooms in a creamy fish velouté sauce, gratinated with breadcrumbs and parmesan. Served with a cos heart salad.
Battered Bermagui Ling with Thick Cut Chips and Tartare Sauce.
Deep fried in dripping, served with mushy peas.
Chargrilled Wallis Lake Dusky Flathead
With lemongrass butter.
Cioppino “Californian Fish Stew”
A recipe from the famous Tadich grill, the oldest restaurant in California. Served with ling, mussels, squid, prawns and chargrilled sourdough.
Roasted Pumpkin and Sweet Tamarind Masala
Served with naan bread, mango chutney and pilau rice.
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.
Dry Aged Rib Eye on the Bone with Bordelaise Sauce
Served with glazed Dutch carrots and cavolo nero.
Nelson Bay Rock Lobster Thermidor
The classic French dish. The lobster meat is removed from the shell and dressed with a white wine sauce flavoured with parmesan and a little mustard.
$ 28 per 100g
Leaf Salad with Fine Herbs and Chardonnay Vinaigrette
Shoestring Fries with Rosemary Salt
Broccolini with Almonds, Mint and Chilli
Chat Potatoes with Olive Oil and Parsley
10% surcharge applies on Sundays and public holidays. 10% surcharge for Groups of 10 or more