Oysters

Freshly shucked, served with soy, lime, ginger dressing and eschallot vinegar

Rocks
Forster, Albany and Carrington Bay

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.

Oysters Tempura
With a soy, ginger, chilli and coriander dressing.

Shellfish Platters

Warm Shellfish with Parsley, Chilli, Olive Oil, Garlic and lemon Juice
Mussels, clams, Crystal Bay prawns, school prawns, oyster, scallop, blue swimmer crab and sea urchin roe

A Small 'Fruits De Mer'
Seafood in the French style, all left in the shell and served on ice with mayonnaise and escahllot vinegar.

Prawns on ice with mayonnaise

Entrees

Fish and Shellfish Soup with Rouille and Parmesan

Fig, Prosciutto and Rocket Salad
With buffalo mozzarella and balsamic dressing.

Lightly marinated Ulladulla Swordfish with Soy, Miso and Rice Vinegar
Crisp salted skin, shiso and coriander

Carpaccio of Salmon with a Soy, Miso and Rice Vinegar Dressing
Crisp salted skin, shiso and coriander.

Crisp Smoked Trout and Green Mango Salad with Thai basil, sliced Eschallots and Birds Eye Chilli

A Salad of Lobster, Avocado, Green Beans and Foie-Gras

Seared Scallops and Le Puy Lentils with a Tomato, Chilli, Tarragon and Chervil Dressing

Stir-fired Mussels with Black Beans, Garlic, Ginger and Coriander

Steamed Abalone with Ginger, Mushrooms, Spring Onions and Coriander with a Soy, Mirin and Sesame Dressing

Sashimi of Ocean Trout, Tuna, Swordfish and Kingfish
Wasabi, pickled ginger and soy dipping sauce.

Raviolo of Lobster with Spinach and Basil

Sample menu-subject to change