Chef’s Specials
Moreton bay bug meat & scallop risotto 55 Saffron risotto with bug meat, scallop and chargrilled prawns, Tomato, leek and garden peas. (GF, NF) Daintree barramundi fillet 48 Pan seared served with mixed vegetable ragout, Finished with hollandaise. (NF, GF) Glacier 51 Toothfish 56 Pan seared, served with creamy mashed potato, Finished with rich seafood bisque & fennel crisps (NF, GF) Lightly battered Garfish fillets & chips 42 Served with garden salad with a citrus oil dressing & house tartare sauce. (DF, NF) Correct as at 6/3/26
