Chef’s Specials
Smoked salmon 25
Served with beetroot puree, pickled Spanish onion and croutons
Finished with chive olive oil
(NF, GFA)
Scallop, pipi and chorizo spaghetti 36
Sautéed with capsicum, onion, garlic and garden peas
Finished with olive oil and charred asparagus pesto
(NF)
Pan seared Daintree Barramundi fillet 46
Served with creamy potato mash, steamed broccolini
Lemon & caper butter.
(NF, GF)
Lightly battered Garfish fillets & chips 42
Served with garden salad with a citrus oil dressing
& house tartare sauce.
(DF, NF)
Swordfish steak 40
Pan seared, served with steamed asparagus,
Braised cabbage and onion finished with garlic and ginger butter
(NF, GF)
Correct at time of publication 29/11/23
