Seared Scallops with Cauliflower Purée
Hand-dived scallops seared until golden, silky cauliflower purée, crisp pancetta and chive oil.
The scallops are seared for exactly 90 seconds—sweet, buttery, and perfect with the cauliflower.
ORDER #002
STARTERS
Starters
-
Charred Octopus with Romesco
Market PriceTender octopus charred over the grill, served with smoky romesco, finger lime pearls and crisp herbs.
-
Burrata with Heirloom Tomatoes
Market PriceCreamy burrata, sweet heirloom tomatoes, basil oil and charred sourdough.
-
Salt & Pepper Calamari
Market PriceLightly dusted calamari, fried until golden, with lemon aioli and a squeeze of fresh lemon.
The calamari is a must—crispy, light, and perfect with a squeeze of lemon.
ORDER #003
MAINS
Mains
-
Pan-Roasted Barramundi
Market PriceCrisp-skinned barramundi, braised fennel, saffron velouté and coastal greens.
-
Slow-Cooked Lamb Shoulder
Market PriceEight-hour braised lamb, rosemary jus, roasted garlic and potato purée.
The lamb is braised for eight hours—fall-apart tender with a rosemary jus.
-
Wild Mushroom Risotto
Market PriceCarnaroli rice, mixed wild mushrooms, aged parmesan and truffle oil.
ORDER #004
FROM THE GRILL
From the Grill
-
300g Ribeye with Café de Paris Butter
Market PriceGrass-fed ribeye, charred over ironbark, finished with herb butter and hand-cut chips.
-
Grilled Prawns with Garlic & Chilli
Market PriceTiger prawns, confit garlic, fermented chilli and charred lime.
-
Charred Broccolini
Market PriceSmoked almond romesco, pecorino and lemon zest.
ORDER #005
DESSERTS
Desserts
-
Dark Chocolate Fondant
Market PriceMolten dark chocolate centre, vanilla bean ice cream and cocoa soil.
-
Lemon Myrtle Panna Cotta
Market PriceSilky panna cotta infused with native lemon myrtle, macadamia praline and poached rhubarb.
-
Seasonal Fruit Tart
Market PriceCrisp pastry, vanilla custard and the best fruit of the season.
♠ Join us for Casino Nights—poker, roulette, and blackjack after dinner. Physical ambiance only.
ORDER #006
CHEF'S PICKS
Chef's Picks
Twice-Cooked Duck with Orange Glaze
Crisp-skinned duck breast, glossy orange glaze, roasted baby carrots and duck-fat potatoes.
The duck is brined overnight, then roasted until the skin shatters. The orange glaze cuts through the richness.
Deconstructed Pavlova
Crisp meringue shards, whipped cream, tangy passionfruit curd and fresh Australian berries.
A modern take on the Aussie classic—crisp meringue, tangy passionfruit, and clouds of cream.