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  • Whole poached salmon with watercress pesto and lemon aioli
  • Baked sea run trout with spinach and pinenuts and a burnt lemon butter sauce
  • Salmon and rice kaloubiac with egg dressing
  • Cheddar and chive crusted blue cod with rosemary beurre blanc
  • Panko beer battered Blue cod with handcut fries and chunky tartare sauce
  • Foil baked Blue cod with julienne vegetables and citrus butter
  • Mussel and leek chardonnay pies with pickled paua
  • Spiced spaghetti tossed with roast garlic, fire roasted peppers and paua supreme sauce
  • White bait and Panko crusted Blue cod with chargrilled lemon
  • Confit salmon fillet with bacon and cabbage rosti and lime aioli
  • Blackened salmon steaks with roasted sweetcorn fritters and capsicum salsa
  • Panfried whole flounder with fennel and orange salad and lemon butter
  • Bacon wrapped groper fillet with lemon and chive mash and black olive butter
  • Fresh Blue cod with French herb and egg batter panfried in olive oil and served with hollandaise and fried potatoes
  • Classic seafood bouillabaisse with mussels, scallops, salmon and Blue cod served with chargrilled bread and red pepper rouille