Dinner Menu

 

FIRST PLATES

seared scallops with maple sea-salt, rainbow seaweed seasoned with citrus zest, puree of beet, finished with an emulsion of earthy carrot orange bisque  24

 

large pan-fried crispy jumbo crab cake on a bed of rainbow seaweed, dressed with a four-citrus creamed aioli and a warm caper, olive and gherkin relish  22

 

pacific prawns sauteed in a lobster dynamite beer butter finished with fire roasted red tomato coulis and beer froth. served with warm herb olive pepper garlic oil baked bread  25

 

crispy smoked paprika humboldt calamari with a smoky, tangy Louisiana styled remoulade  21

 

pan seared humboldt calamari, gun butter, pineapple onion salsa. capped with chimichurri  22

 

pacific seared tuna with a blend of soy, orange and lime juice, subtle hint of ginger. kimchi and pickled radish mince  24

 

seasonal crispy fried oysters with an herb-garlic butter, stack of shaved parmesan, warm baked olive and pepper bread  23

 

chef Ross’s steamed mussel and seared scallop bowl in diavolo sauce of tomatoes and white wine capped with seasonal edible seaweed. warm baked olive and pepper bread  26

 

6 seasonal fresh oysters on the half shell paired with fresh prawns, dressed with pineapple citrus salsa and salmon roe  market price

 

baked arancini mushroom crusted risotto cakes with splash of diavolo sauce of tomatoes and white wine, shaved parmesan and chimichurri dip  15

 

chef Ross’s award-winning rose seafood chowder. Explore your senses with an infusion of pacific coastal seafoods in season. We encourage a bowl for the table to try  16

 

roast carrot and ginger soup, crème fraiche, crispy carrots  13

 

classical caesar salad, crispy pancetta, shaved parmesan and herb baked croutons  15

 

baked sourdough herb bread with delicate blend of peppers, olives, gherkins and garlic oil  10

 

PRINCIPAL PLATES

pacific salmon lightly baked with maple sea salt on a cedar plank sitting above a pool of green pea risotto. finished with pearls of beet puree and tri-citrus zested kimchi. or please select a plain salmon if you wish 34

 

pan-fried halibut with light potato flakes atop of roasted purple pickled baby potatoes with carrot ginger puree and sea asparagus  34

 

chef Ross’s seafood bowl of salmon, prawns, scallops, mussels and seasonal seafood cooked in lobster beer butter and beer consommé butter foam. completed with roasted purple pickled baby potatoes, a side of green pea risotto and warm baked olive and pepper bread  42

 

AAA 8oz sirloin steak with a chimichurri herb crust, baked pancetta potato-cake and beet puree. or please select a plain steak if you wish  38

 

land and sea platter of prime rib, pan fried halibut with a light potato flake, pacific prawns sauteed in a lobster dynamite beer butter, seared scallops in diavolo sauce of tomatoes and white wine. roasted purple pickled baby potatoes with carrot ginger puree, demi glaze, sea asparagus and chimichurri droplets  69

 

pan seared crispy chicken breast, with carrot ginger puree, chimichurri dip and baked pancetta potato-cake  28

pan-fried sablefish with light potato flakes atop of roasted purple pickled baby potatoes with carrot ginger puree and sea asparagus  29

 

2-piece halibut fish and twice-baked steak chips with mushy peas, Louisiana style smoky and tangy remoulade and tartar sauce  28

 

wild prawn linguine, diavolo rose sauce of tomatoes and white wine, Spanish romesco red pepper droplets and shaved parmesan  36

 

wild mushroom and vegan flat sausage linguine with zesty marinara, droplets of chimichurri dip and crispy carrot  31

 

seafood platter for 2 guests consisting of: wild prawns, seared scallops with maple sea salt, mussel’s and seasonal seafood cooked in lobster beer butter and beer consommé butter foam, seared tuna, pan-fried halibut, wild salmon, crispy oysters, salmon roe. To accompany your seafood feast are five warm sauces poured at the table, puree blends, green pea risotto, seaweed salad and baked pancetta potato-cake  market price

 

SIDES TO BALANCE YOUR MEAL

house roasted vegetables  9 baked seafood mac and cheese  11 risotto – flavor of the day 10

caesar salad  10               house salad  10                          roasted purple pickled baby potatoes  9

baked pancetta potato-cake  9

 

ENDING ON A SWEET NOTE

sticky date pudding with a warm rich orange toffee sauce and a maple iced delight, finished with toasted maple walnuts  13

 

dark chocolate ganache short crust tart with a banoffee cream, served with an iced delight  15

 

warm seasonal fruit crumble with oat streusel topping served with vanilla ice cream  15

 

choice of cold scoop: lemon, lavender, gelato, raspberry sorbet. vanilla or maple iced delight  13

Lunch is served 12pm until 2pm. Dinner is served from 4.30pm

Wednesday, Friday, Saturday and Sunday

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