Oysters, king prawns,scallops, bugs
With truffled mayo
With pickles, olives, pumpkin guacamole w blue corn tortilla chips + salted ricotta
With freshly baked bread + condiments
With seven seed brittle + handmade buffalo curd
With lemon vinaigrette + fine herbs
With Caesar dressing
With lemon myrtle aioli + saltbush
With truffled mayo
With sweet bbq glaze
With green tomato pickle + fries
With potato mash + red onion gravy
With cherry tomato, lemon + basil dressing
With red shrimp, mussels, pippis, fried capers + marjoram
With black garlic, roasted onions, fried zucchini flower + salted plum
Sydney Rock oyster (4) Mooloolaba king prawns (2) Moreton Bay bugs (1) Hervey Bay scallops (2)
Syndey Rock oyster (8) Mooloolaba king prawns (4) Moreton Bay bugs (2) Hervey Bay scallops (4)
Sydney Rock oyster(16) Mooloolaba king prawns (8) Moreton Bay bugs (3) Hervey Bay scallops (8)
Monforte, Adelaide hills, S.A The taste is buttery and creamy, with emerging toasty flavours and an earthy undertone. It is produced using pasteurised cows milk. Martured for a minimum of 12 months.
Cloth wrapped Bay of Fire, TAS Made in the style of a traditional English clothbound cheddar. This cheddar is deep and buttery with a crumbly texture. Finishes with a well balanced sour cream tang.
Black Savourine, Yarra Valley, VIC This goat cheese is fresh and soft, made in a traditional French and Italian style.The flavour is similar to roasted nuts with a slightly acidic-sour finish that lingers on the palate after eating.
Le Dauphin, Lyon, FRA Made from rich cow’s milk collected from the beautiful green mountain pastures surrounding the Rhône Valley. It was specially created using a combination of modern techniques and a careful selection of traditional surface moulds
D’Argental Brebirousse, Lyon, FRA This soft sheep’s milk cheese has a buttery soft centre with a full flavoured sweetness. Made in Lyon, it’s surface has a distinct red bloom which comes from the use of annatto powder, a natural colouring.
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