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Due to our stringent quality control process, we have specially trained fishermen sourcing a variety of species. These fishermen treat our fine quality produce in a manner that is far superior to that which is available in the current market.

In general, the fish are killed immediately to reduce stress duration and rapidly chilled to maintain optimum freshness. The preferred method to achieve this condition is for the fish to be spiked brain dead (termed “iki-jime” spiked), bled and then treated on board by ice-slurry. The quality of the “shime” fish is considered to be second only to live fish and these fish are sold as Sashimi grade “iki-jime” fish.

MARKET MENU

Cones of Tartare – Kingfish – King Salmon – Tuna     per cone      6

Buffalo Mozzarella – heirloom tomato – roast pepper – aged balsamic    24

Lobster Consommé – winter minestrone garnish – basil ravioli    26

Kingfish Carpaccio - soft herbs – tomato and lime water vinaigrette    26

Pastrami of King Salmon – toasted sour dough – lemon    26

Roast Scallops – cauliflower tofu – caramelised veal sweetbreads    32

Spanner Crab Lasagne – zucchini – soft herbs    32

Salad of Marron – avocado mousse – fennel – pomegranate – chardonnay    34

Risotto of Cultivated Mushrooms - truffle cheese – green asparagus    38

Roasted Barramundi - caramelised endive – Dutch carrots – bitter orange    45

Bread Crusted Kingfish – piquillo purée – preserved lemon – almond foam    44

Curried Bass Groper – cucumber pickle – steamed rice    44

Steamed Coral Trout – lettuce – baby onions – peas – mushroom consommé    54

Rangers Valley Grain Fed Beef Fillet – soubise – king brown mushrooms    54

Crab Omelette – Asian greens     49

Pot Roasted Lobster – oyster sauce – kaffir lime – chilli – Thai basil      Market Price

Sides
Zucchini, Lemon & Chervil Salad – 10, Green Salad – 8
Heirloom Tomato – basil and aged balsamic Salad – 14, Buttered Green Beans – 12
Potato Puree – 10, Fries – 10

Dessert

Soufflé 22

Valrhona Chocolate Molten – milk and mint sorbet  24

Custard Apple Ice Cream – granite – buttermilk foam – calvados sponge   22

Orange Pot Au Crème – manjari fondue – churros    22

Vanilla Savarin – poached rhubarb – hibiscus ice cream    22

Dessert Wines available by the glass
2004 Grande Maison ‘Cuvee des Anges’- Monbazillac France    18
2006 Avarus Muscat de Frontignan – Languedoc France       21
2005 Pichot Le Peu de la Moriette Vouvray ‘Moelleux’- Loire Valley France1    23
2007 Batasiolo ‘Bosc Del Rei’ Moscato d’ Asti – Italy    12
2009 Pizzini Brachetto – King Valley, Victoria     13

Vittoria Coffee – Cinque Stelle 100% Arabica    6
Short or Long Espresso, Cappuccino, Macchiato, Café Latte

Teacraft’s choice of loose leaf teas
- for tea descriptions please see the following page
Classic
Pier Breakfast – Earl Grey Blue Flower – Jasmine – Karavan    6
Premium
Lung Ching – Heal – Organic Peppermint    7
Superior
Ti Kuan Yin (Iron Goddess) – Darjeeling 1st Flush       9