Bites & Small

 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.