new
england style seafood chowder |
18.90 |
|
medley
of fresh seafood with potato, pork and fresh herbs,
served with startled prawns inside a crusty cob
loaf
|
|
sauté of scallops (gf) |
18.90 |
|
with fennel and ginger puree, pancetta
crisp and shaved pecorino
|
|
terrace
sea trio tasting plate |
22.90 |
|
chefs' creations of the day, your waiter
will advise of today's delights
|
|
caramelised
eshallot, mushroom and goats cheese tart |
17.90 |
|
with
fresh rocket leaf, extra virgin olive oil and balsamic
glaze
|
|
salmon
gravalax (gf) |
18.90 |
|
baby herb
and citrus salad with wasabi mascarpone
|
|
roast
quail stuffed with wild mushroom and chicken mousse
(gf) |
24.90 |
truffled
crushed peas and porcini jus
|
|
chilli
crab & prawn angel hair pasta |
20.90 |
with garlic, spinach, red
pepper, ginger and lime
|
|
freshly
shucked oysters |
(6) |
natural
with fresh lemon and cracked black pepper (gf)
natural
topped with rockmelon foam (gf)
natural
served in a shot glass with lemon sorbet and tabasco
(gf)
kilpatrick
cooked, with crispy spiced bacon (gf)
|
|
oyster
taste plate |
25.90 |
2
of each of the above for those who like variety
|
|
|
|
sides |
|
bread:
cheese and garlic loaf with a side of roasted garlic
butter & marinated olives |
7.90 |
thick
cut chips with a roast garlic aioli (gf) |
7.90 |
wok tossed seasonal
veggies (gf)
rosemary salted chat potatoes (gf)
rocket, pear, fetta and pine nut salad with a
red wine vinaigrette (gf)
greek style salad (gf)
|
|
mains
|
|
sizzling
seafood granite grill (gf option) |
48.90 |
|
fresh
bugs, scallops, fish, and prawns, served on a sizzling
granite tile with veg duo, saffron rice and dipping
sauces
|
|
|
fresh
fish of the day |
market
price |
your
waiter will advise of today’s catch
|
|
crispy
skin atlantic salmon (gf) |
31.90 |
|
with
fennel mash, green beans and chardonnay cream sauce
|
|
slow
braised pork belly with plum sauce |
31.90 |
|
served with braised red cabbage, herbed
kipfler potato and bok choy
|
|
|
mediterranean
vegetable fettuccine |
27.90 |
|
medley
of vegetables with basil, olives and spanish onion,
tossed with extra virgin olive oil & topped
with bocconcini |
|
|
roast
duck breast with confit duck leg double baked soufflé
|
34.90 |
capsicum and rocket salad,
fondant potato and muscatel jus
|
|
|
whole
fish (gf) |
market
price |
|
garlic
and herb château potato and greek style salad,
fresh lemon
|
|
|
greenham
tasmania grass fed eye fillet (gf) |
35.90 |
|
with
pont neuf potato, creamed savoy cabbage and bacon,
tomato chutney and red wine jus
|
|
|
seafood
and saffron risotto (gf option) |
33.90 |
|
risotto of
fresh prawns, scallops and mussels, topped with
crab mousse filled zucchini flower in a light tempura
|
|
|
the
terrace seafood platter |
sgl
69.90 |
|
combination of hot and cold seafood, bugs,
natural oysters, smoked salmon, marinated mussels,
fresh mooloolaba prawns, hervey bay scallops, coconut
tiger prawns, salt & pepper calamari, sand crab
& coriander spring rolls and peppered barramundi,
all served with seasonal fruits and house made dipping
sauces
(gf) denotes gluten free dish |
dbl
139.90 |
