DINE IN MENU

Wednesday to Sunday

Starters

Salt & Pepper Calamari served w. aioli & lemon   GFO     16

 4/6 King Prawns     24 / 36

 Activated Charcoal Panko crumbed Prawns     18

 Crumbed Scallops     18

 6/12 Natural Coffin Bay Oysters 18 / 36

 6/12 Kilpatrick Coffin Bay Oysters 24 / 48

 6/12 Panko Crumbed Creamy Garlic Coffin Bay Oysters 24 / 48

 6/12 Beer Battered Coffin Bay Oysters 24 / 48

 12 Coffin Bay Oysters 3 ways / 50

 Beer Battered, Wakame (Pickled Seaweed), Panko Crumbed Creamy Garlic

Garlic or Herb Cheese Bread     8

Grilled Halloumi     GF     14

Spicy Chicken Tenderloins     16

Chicken Spring Rolls     14

Vegetarian Spring Rolls     14

Shared Plates for 4

Grilled Haloumi, Spring Rolls & Garlic Bread     36

Spicy Texan Chicken Tenderloins, Spring Rolls & Garlic Bread     36

Salt & Pepper Calamari, 12 Oysters, 4 Scallops, and 4 King Prawns     86

Feed Me Seafood     Minimum of 2/ 100 pp

3 Oysters

3 King Prawns

Bay Bug

 Salt and Pepper Calamari

4 Garlic Prawns

Chef’s Choice of Seafood Main

Feed Me  Steak and Seafood     

Minimum of 2/ 130 pp

3 Oysters

3 King Prawns

Bay Bug

 Salt and Pepper Calamari

4 Garlic Prawns

500 g Rib Eye or Chateaubriand

Seafood

Steak

Chicken

Vegetarian 

Kids Menu

Desserts