Menus

Market Menu – please note this is subject to change due to seasonal availability

Entree

Cones of Kingfish – King Salmon – Ocean Trout – Yellow Fin Tuna -  per cone -  8

Oysters – Sydney Rock & Pacific freshly shucked to order – 4 each

Selection of Sashimi Choice of 2 – 28   Choice of 3 – 39

Parmesan Custard - baby spinach – broad beans – mushrooms - 24

Tuna Tartare - shaved radish – mustard cress - vietnamese dressing  24

Pastrami of King Salmon - extra virgin olive oil - toasted sourdough - 26

Kingfish Carpaccio – soft herb leaves – tomato – lime water vinaigrette – 25

Ink Risotto - calamari – gremolata – parsley oil - 27

Spanner Crab Tortellini – shellfish consommé – tomato – soft herbs – 28

Roasted Scallops - salt baked celeriac – mushroom duxelle – celeriac cream - 28

Main

Crispy Skinned Snapper - baby onions – spinach & ginger puree – lemongrass - 43

Seared Yellow Fin Tuna - konbu & ginger braised scallop – calamari – prawn - 44

Roasted Barramundi - braised cos – shimeji mushrooms – mushroom consomme – 45

Spanner Crab Omelette - asian greens – oyster sauce – 42

Kingfish in green curry sauce – cucumber pickle – steamed rice – 43

Bread Crusted Kingfish - almond foam - tomato fondue – soft herbs - 44

Rangers Valley Sirloin - cavolo nero – bordelaise glaze – herb butter - 45

Pot Roasted Lobster – oyster sauce – kaffir lime – chilli – Thai basil – per 100g – 27

Zucchini, Lemon & Chervil Salad – 12   Leaf Salad – 12   Fries – 10

Tomato Salad – 12  Green Beans – 12  Crushed Kipfler Potatoes – 12

Dessert

Blueberry Soufflé - blueberry sauce - blueberry crème - 20

Lemon Blancmange - bel oro melon ice cream & granita – fruit salad – green almond - 17

Kiwi Fruit Vacherin - yoghurt meringue – apple sorbet – basil – mint – 18

Crème Fraiche Parfait - carrot & ginger granita – mandarin – hazelnuts – sauternes jelly - 19

Strawberry Cheesecake Ice Cream - chestnut crumble - strawberry sorbet – white chocolate cornetto - 19

Valrhona Chocolate Cremeux - macadamia – date – nashi pear ice cream- 21

Cheese – selection served at room temperature – single piece 18 – plate  38

Dessert Wines available by the glass

2010 Riesling Patina ‘Sticky Tea’ - Orange New South Wales – 12

2008 Vouvray Moelleux Domaine du Clos Naudin- Loire Valley – 16

NV Domaine Renardat Frâiche - Bugey Cerdon France   Demi Sec Rose - 13

15 Years Old Maury Mas Amiel ‘Prestige’ - Roussillon France – 17

Vittoria Coffee – Cinque Stelle 100% Arabica – 6

Short or Long Espresso, Cappuccino, Macchiato, Café Latte

Teacraft’s choice of loose leaf teas

Classic

Pier Breakfast – Earl Grey Blue Flower – Jasmine – Karavan  – 6

Premium

Lung Ching – Heal – Organic Peppermint – 7

Superior

Ti Kuan Yin (Iron Goddess) – Darjeeling 1^st Flush - 9

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.