This is a sample menu and as such, prices and dishes may differ slightly in venue.
SNACKS & ENTRÉE'S
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WARM SOURDOUGH COB 15
Parmesan oil
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FRESHLY BAKED GARLIC SOURDOUGH 18
Grated cheddar, cultured butter
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WARM MARINATED OLIVES 12
(GF, DF, VG)
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EDAMAME 13
Charred, black lava salt, furikake (GF, DF, V)
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WHIPPED RICOTTA 17
Hot honey & chilli, charred sourdough (GFO, V)
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KARAAGE CHICKEN 15
Free-range chicken, garlic, ginger, saké, soy, chilli mayo
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OYSTERS (3pc/6pc/12pc) 21/36/60
Natural with Mignonette (GF, DF, NF) | French Vinaigrette (GF, DF, NF) | Chilli & Sesame (GF, DF, NF)
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OYSTERS (3pc/6pc/12pc) 21/36/60
Kilpatrick (GF) | Mornay | Tempura
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CHILLED/HOT OYSTER TASTING PLATE (18pc) 98
ENTRÉE
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TUNA CEVICHE (3) 24
Atlantic tuna, crispy cones, chilli sesame dressing, fresh lime, tuna cream, edamame
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SASHIMI 32
Salmon, Tuna, wasabi, pickled ginger, Japanese-Peruvian Nikkei sauce (GF, DF)
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BEEF CARPACCIO 25
Tomato sauce, baby capers, fried shallots, wasabi peas, EVOO (GF)
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BYRON BAY BURRATA 27
Heirloom tomatoes, Pedro Ximénez vinaigrette, olive crumb, garlic croûte
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DUCK ROLL-UPS (2) 26
Confit duck, Szechuan pancake, spring onion, cucumber, plum sriracha
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WAGYU & CHORIZO MEATBALLS 24
Wagyu & Chorizo Meatballs, spiced tomato, smoked provolone, crusty bread (GFO, DFO)
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ARANCINI 23
Mushroom duxelle, truffle mayo, Grana Padano (GF, V)
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PAN-FRIED PRAWNS 28
Garlic butter, chilli, parsley, charred sourdough (GFO)
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CRISPY CALAMARI 23
Dressed watercress, wasabi aioli (GF, DF)quinoa
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BAKED BRIE 28
Jersey milk double brie, filo pastry, caramelised apple, Szechuan honey, vincotto, pistachio (V)
FAVOURITES
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MUSHROOM LASAGNE 40
Wild mushroom & thyme, creamy truffle sauce, fresh parmesan, chives (V)
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BEEF BOURGUIGNON 46
Slow-braised overnight, mushrooms, baby onions, mashed potatoes
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GLAZED LAMB SHOULDER 43
Roasted rosemary jus, crispy potatoes (GF)
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CRAB LASAGNE (entree/main) 39/68
Gillian Hirst’s famous sand crab lasagne, abalone cream, parmesan, black caviar
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WAGYU CHEESEBURGER & FRIES 29
Double wagyu beef patties, double American cheddar, baked brioche, pickled onion, roasted garlic aioli ADD: EGG 4 | BELLY BACON 6
SPECIALTY STEAKS, SEAFOOD & RIBS
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EYE FILLET 42/65
(150g/300g | 150g is a petite cut for smaller appetites)
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RUMP 36/60
(200g/400g)
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SPINALIS 75
(250g)
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SCOTCH FILLET CENTRE CUT 55
(250g)
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PORTERHOUSE 49
(200g)
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BAVETTE (CHEF’S FAVOURITE CUT) 49
(200g)
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PORK TOMAHAWK RIB-EYE 42
(300g)
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USA-STYLE PORK RIBS 48
Slow-cooked overnight, sticky Singapore black pepper & Szechuan glaze
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ATLANTIC SALMON 47
Lemon-garlic cream sauce
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TUNA STEAK 49
This dish is recommended for two or more people. Slow-cooked lamb shoulder on the bone, cucumber, green onion, chilli, plum sauce, Peking wraps
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BARRAMUNDI 48
Simply pan fried, abalone cream, lilliput capers
SELECT ONE COMPLIMENTARY SIDE
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Select one complimentary side to accompany your specialty menu selection
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ICEBERG HEART
Green goddess dressing, parmesan (GF)
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CHEF’S SLAW
Red onion, salad cream, fresh herbs (GF)
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MASHED POTATO
Fried shallot, chives (GF)
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GOLDEN FRIES
Sea salt (GF)
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ADDITIONAL SIDES ARE $10 EACH OR 4 FOR $30
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SAUCES $5 EACH OR 3 FOR $12
Chilli Caramel / Red Wine / Peppercorn / Mushroom / Singapore Black Pepper & Szechuan / Garlic & Lemon Butter / Abalone Cream & Lilliput Capers
CHEF’S SHARE SELECTION
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PROTEINS
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12-HOUR SLOW-COOKED LAMB SHOULDER 65/99
(500g/1kg) Roasted rosemary jus (gf)
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TOMAHAWK STEAK (Per 100g) 16
Diamantina grain-fed beef, chargrilled, carved off the bone
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BROCHETTE OF ANGUS EYE FILLET 98
Full-metre skewer, chargrilled, seasonal vegetables, salsa criolla, warm pita
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LARGE SIDES
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MEDITERRANEAN SHOPSKA SALAD 21
Cucumber, tomato, red onion, bullhorn pepper, feta, olive oil (GF, V)
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WAGYU CRISPY COLCANNON POTATOES 18
Bacon crisps, choucroute
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BRUSSELS SPROUTS 17
Maple syrup, chilli jam (GF, V)
