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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

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

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