Fresh, Delicious Oceanic Treats.
At Fins we cook food in an innovative and nutritious manner. To achieve this we use fresh local herbs (often from my home), spices, wines and pastes.
Our seafood is fresh and local. Whenever possible our fish is line-caught. Fins cuisine is not traditional, but rather my interpretation of the best flavours and cooking methods discovered during my Australian and overseas travels. As all food is cooked to order, at times you may experience a delay for which we apologise. Our wine list has been compiled to enhance the menu.
Fins is a restaurant but really you are a guest in our home. Happy dining!
Please click a menu to view
BRUNCH
Croissant, butter and house made jam (V) $6
2 Free range eggs, poached, fried or scrambled on sourdough toast (V, GFO) $12
The avo toast thingy, smashed avocado, lemon, extra virgin olive oil, bush seed dukkha, feta, sourdough (V, GFO) $17
Bali banana pancakes, honey, vanilla ice cream, toasted coconut, lime (V) $19
Epic toastie, shaved Bangalow leg ham, Nimbin elbow cheese, tomato chutney, buttery Burleigh sourdough (GFO) $19
Green bowl, fresh organic greens, soba noodles, edamame, fermented vege, charred cauliflower, Cudgen corn, avocado, chickpeas, sesame lime dressing (Vg, Df, Gf) $21
Moroccan baked eggs, 2 baked eggs, chorizo, tomato, green peas, peppers, labna, mojo verde, toasted sourdough (GFO) $24
King prawn open omelette, wild Ballina King prawns, exotic mushrooms, kaffir lime, chilli oil, avocado, sourdough (Gf) $29
Cudgen corn cakes, smashed avocado, char grilled broccolini, green goddess sauce, sourdough (Vg, Df, GFO) $19
Kids egg, one egg anyway on toast (V, GFO), $9
Bloody Mary oyster, fresh oyster, spicy vodka Bloody Mary shot (Df, Gf) $8
ADD ON
Smashed avocado $5
Grilled haloumi with honey $9
Extra free range egg $5
Fins house made chilli jam $3
Condiments (jam etc) $3
Bacon $7
Chorizo $9
Gluten free bread swap $2
Exotic mushrooms $9
BOTTOMLESS BRUNCH
Free flowing mimosas $45
Must accompany full cooked breakfast and for the whole table.
Zero alcohol mimosa available.
From 8am-12pm Saturday/ 10am-12pm Sunday
(One hour maximum, RSA applies)
BOOKINGS RECOMMENDED VIA RESERVATIONS LINK
THE ULTIMATE FINS EXPERIENCE
Our team of Sommeliers will guide you through (an often quirky) and forever changing selection of local and international wines and cocktails.
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SEAFOOD TASTING MENU
Tian of tuna sashimi, avocado, tobiko caviar, white miso mustard, wasabi, squid ink crisp GF
2021 Gilbert 'Experimental' Pet Nat Rose, Mudgee, NSW
Ballina King prawn on a betel leaf taco, asian salad, shiitake cream GF
2023 Stoke Sauvignon Blanc, Kangaroo Island, SA
BBQ chilli octopus, Piri Piri marinade, bok choy, crispy potato, mojo verde GF
2022 Loimer 'Lenz' Riesling, Kamptal, Austria
Snowy's Fish, local line caught wild fish, Riesling & lemon, kipflers, local greens, fennel puree GF
2021 Domaine Cornu Aligote, Burgundy, France
Lemon myrtle pannacotta, ginger & turmeric syrup, lemon myrtle crumb GF
2022 Soumah Botrytis Viognier, Yarra Valley, Vic
five course 145 p.p. | matching wines 75 p.p. | tasting menu for the whole table only
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Please note GF signifies Gluten Free. It is imperative that you inform staff if you are coeliac.
Menu subject to change.
MENU:
TO START WITH
Fins garlic bread, sourdough rubbed with organic garlic, basil butter for two 8
Natural oyster, shucked to order: (GF)
with lemon or Chardonnay Vinaigrette
(minimum 3) each 6.5
Tempura oyster, shiitake cream, house pickled ginger (GF) (minimum 3) each 7
Crispy calamari, paprika salt, aioli (GF) 18
Cantabrian hand filleted anchovy, crisp bread, whipped creme fraiche, lime zest each 9
ENTRÉE
Tian of tuna sashimi, avocado, tobiko caviar, white miso mustard, wasabi, squid ink crisp (GF) 30
Ballina King prawns, squid ink pasta, asparagus, saffron, garlic, basil, lemon 33
BBQ chilli octopus, Piri Piri marinade, bok choy, crispy potato, mojo verde (GF) 29
White miso King Brown mushroom on nori taco, tempura enoki, Asian slaw, shiitake cream
(vegetarian can be vegan on request, GF) 28
Please note GF signifies Gluten Free. It is imperative that you inform staff if you are coeliac.
Menu subject to change.
MAIN
BBQ Portuguese fish, mussels, spring pea purée, smoked tomato, lemon crab butter sauce, bay leaf rice cake(GF) 49
Snowy’s fish, local line caught fish, Riesling & lemon, potatoes, local green vegetables, fennel purée (GF) 48
Spice garden, chilli hot and spicy local fish, prawns, mussels, squid, herbs and leaves from our garden, coconut rice (GF) 54
Grass fed Angus picanha, horseradish whip, beetroot purée, crispy potato, creamed spinach (GF) 52
Charred cauliflower 'steak', kombu and lime butter, spiced corn, crispy black rice, smoked maca butter (GF + vegetarian- vegan on request) 46
ADD ON
Pommes Frites, aioli 12
Crunchy iceberg lettuce, Japanese vinaigrette, house pickled ginger, nori dust (GF) 17
Seasonal greens, macadamia nut oil and lime dressing (GF) 18
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Please note GF signifies Gluten Free. It is imperative that you inform staff if you are coeliac.
SWEET
'World Healthiest Dessert', Cacao, coconut and macadamia semifreddo, house made raspberry sorbet, ‘meringue' clouds (GF) 19
Basque cheese cake, Classic blackened top, star anise, poached pear 18
Lemon myrtle pannacotta, native finger lime, turmeric & ginger syrup, lemon myrtle crumb (GF) 16
Artisan cheese, crackers, quince paste, fruit, (GF on request) One cheese 16 / two cheese 24
Byron bay 'Brookie's Mac' liqueur affogato, house made vanilla ice cream, espresso (GF) 16
Drunken ice cream, house made vanilla bean ice cream, Pedro Ximenez sweet sherry (GF) 16
LIQUID DESSERT (please choose one)
Vintage Espresso Martini, Capricorn Coffee Rum, Husk Bam Bam, Crème de Cacao, Brookie’s Mac, V
ittoria Double Espresso 20
Old school toblerone, Frangelico, Bailey's, Kahlua, vanilla bean ice-cream, chocolate 22
Please note GF signifies Gluten Free. It is imperative that you inform staff if you are coeliac.
Fins has proudly received the coveted '2 Glasses' award, Gourmet Traveler Wine List of the Year Awards
We are serious about our beverages at Fins!
Please email us dining@fins.com.au for a copy of our latest wine list.
The list at Fins is of great colour and heart, much like Steven Snow's internationally influenced cuisine.
Sustainability: the understanding of what each producer practices in both the vineyard and winery is of great importance to us. We feel the certification process is not the be all and end all of sustainability. Each wine listed here has had questions asked of its creator.
Every bottle at Fins represent the blood, sweat and tears of dedicated winemakers and vignerons globally. Without them, this story wouldn't be possible.
Head Sommelier,
Morgan Snow
Menu and Wine are subject to change
VIEW OUR CURRENT WINE LIST HERE
