A Choice of Merimbula and Coffin Bay Oysters.
Freshly shucked on ice with eschallot vinegar.

Oysters Charentaise.
A seemingly odd combination - freshly opened oysters with some hot, spicy sausages.
The idea is that you eat an oyster, take a bite of the sausage, then a good gulp of cold white wine.

Stir-fried Mussels with Black Beans, Garlic, Coriander and Spring Onions.

Grilled Hervey Bay Scallops in the Shell with Toasted Hazelnut and Coriander Butter.

Marinated Salmon with Passion Fruit, Lime and Coriander.

Sashimi of Swordfish, Salmon and Kingfish.                     
With wasabi – Japanese horseradish, pickled ginger and soy dipping sauce.

Fish and Shellfish Soup with Rouille and Parmesan.

Warm Shellfish with Parsley, Chilli, Olive Oil, Garlic and Lemon Juice.

Blue Swimmer Crab and Rice Noodle Salad.

Ragout of Turbot and Scallop.

Raviolo of Lobster with a Spinach and Basil Sauce.

sample menu - subject to change.