Entree

Entrée

Freshly shucked oysters served natural Merimbula (NSW) Coffin Bay (SA) St. Helens(Tas)	6@19 9@ 26	12@ 34
Hand-made gyoza of prawn & scallop with chilli vinegar, soy dressing and cucumber & green papaya salad	5@19 6@23	8@30 10@37
Steamed 9+ matble score Wagyu beef dumplings with chilli soy dipping sauce	5@19 6@23	8@30 10@37
Prawn and scallop san choi bao with water chestnuts, sugar snaps, spring onion and ginger	22
Seafood wontons in ginger infused broth and Asian mushrooms	15
Seared scallops on squid ink and spanner crab risotto	19
Seared pearl meat (from Broome) with citrus risotto	25
Fried fresh S.A calamari with spiced salt and lemon	18
Parma ham with Sovrano (buffalo parmesan) and char-grilled bruschetta	24
Spanner crab and potato cake on pandan and ginger infused coconut milk	23
Crispy fried zucchini flowers filled with goats cheese and pesto	22
Antipasto plate	25
Pork belly and BBQ pork rib with poached pear and pear chutney	24
Pasta Fagioli (tuscan white bean and pasta soup)	14
Vegetable tasting plate - Soup of the day - Crispy fried zucchini flower filled with goats cheese and pesto - Corn custard - Goats cheese and caramelised shallot tortellini and pine nuts	23
Ham and Salami tasting plate - Wagyu 9+ score bresaola - Calabrese salami - Veneto salami - Parma ham - Berkshire pancetta	24
Four tastes of the ocean - Char-grilled octopus, smoked eel and nicola potato salad - Crumbed oyster on pickled cos - Seared scallop on orange sauce - Spanner crab meat with Vietnamese dressing and black tapioca on betel leaf	24
Spinach salad with NT figs, walnuts, caramelised pancetta, Roche Baron blue cheese and apple balsamic	19
Salad of fresh pear, goats curd, fennel and honey mustard seed dressing	18