MENU
SO MANY CHOICES
all the time in the world
Sensational seafood, cocktails named after yachts, croissants from Staple Bakery, Mediterranean flavours and sprinklings of Middle Eastern spice. Your chilled coastal dining and drinking experience starts now.
The below is a sample menu and is subject to change. We offer gluten-free, dairy-free, vegetarian, vegan and children’s options, as well as a mix of dine-in and takeaway, and a group dining menu.
signature cocktails
Drinks
Champagne Charlie $23
Manly Spirits Limoncello, citrus, prosecco
Harmony$24
St Germain Elderflower, Manly Spirits Dry Gin, prosecco
Admirals Cup$24
Rhubarb Mistelle, vodka, rhubarb, lemon, egg white, cane syrup
Firefly$23
Patient Wolf, Fever Tree Clementine Orange Tonic, ginger syrup
Flying Cloud$24
Malfy Gin Rosa, Aperol, citrus, fresh watermelon
Heaven Can Wait$24
Kettle One, Passoa Passion Fruit Liqueur, Liquor 43, prosecco
Rum RunnerS $24
Coconut rum, coconut milk, fresh mint, lime, simple syrup
Lunch & Dinner
snacks & small plates
SYDNEY ROCK oyster
champagne mignonette, natural$40 ½ doz / $70 doz
Potato Flatbread$14
smoked garlic
Tahina$26
fermented green chilli, potato flatbread
Wagyu bresaola$30
rocket, zuni pickle
*7 SPICE PORT LINCOLN CALAMARI$26
harissa tartare
BAKED Scallops$32
pesto rosso (3pc)
Zucchini$28
persian-style feta, fennel, golden raisin
Burrata$28
heirloom tomato, kalamata olive
Tuna crudo$30
cucumber, red peppers, anchovy
Our menu is inspired by vacation eating and summer barbeques - simple food made with great ingredients and lots of love.
SAM MCCALLUM, HEAD CHEFlarge plates
ROASTED CAULIFLOWER$32
wakame soubise, jalapeno, pangratatto
HIRAMASA KINGFISH$56
capers, tomato, saffron beurre blanc
Lamb shoulder$48
broccoli gremolata, pomegranate, za’atar
Angus MB4 SHORT RIB SKEWER$36
black bean jus gras (3pc)
OYSTER MUSHROOM SKEWER$30
fermented red pepper, mount zero olive oil (3pc)
Spaghetti$38
garlic, chilli oil, king prawns
SMOKED HALF CHICKEN$42
radicchio, pinenuts, jus gras
KING PRAWNS$32
burnt leeks, green pea & fennel salsa (2pc)
WHOLE MARKET FISH$MP
zucchini flower, mojo verde (serves 2-3)
BISTECCA A LA FIORENTINA 1KG$MP
green pepper salsa verde (serves 2-3)
HANGER STEAK$45
pedro ximenez sherry, guindilla
‘FRUITS DE MER’ SEAFOOD SELECTION PLATTER$180
(serves 2-3)
RED VELVET LETTUCE$14
skordalia, pickled radish, shallot vinaigrette
Kipfler potato$18
green olive, dill, agro dolce
SHREDDED CABBAGE$18
broccoli, green apple, cranberries
Chips & toum$12
sides
Tiramisu A la st siandra$18
MANGO cremeux dome $18
lime, fresh mango, coconut wafer
SPICED strawberry pavlova $18
basil gel, chantilly cream
Loukoumades $18
date syrup glaze, whipped yoghurt
Rocky road$18
pistachio, caramelised white chocolate
cHEESE OF THE DAY$18
honeycomb, seeded lavosh
dessert
GROUP DINING
For When You Want
A Bit Of Everything
$98 PER PERSON
Take the thinking out of choosing from the menu - because everything looks delicious - and opt for our Group Dining menu: a selection of starters, mains for the table, a side and dessert to work your way through. All made to share. Available for tables of two of more people. For groups of 8-20, only the group dining menu will be available.
COCONUT YOGHURT$14
granola, fresh fruits, pineapple curd cup
SOURDOUGH TOAST$12
& spread
MUSHROOM & EGG MUFFIN$14
with provolone
SAUSAGE & EGG MUFFIN$14
with provolone
BACON & EGG MUFFIN$14
with smokey bbq & provolone
AVOCADO TOAsT$16
cherry tomato, crumbled feta
PRAWN COCKTAIL$14
& avocado roll
Takeaway
from the kiosk
BANANA BREAD$6
& butter
sTRACCIATELLA TOAST$18
caramalised onions, chilli oil
SWEETCORN FRITTER$22
za’atar salsa verde, labneh
BANANA SPLIT WAFFLES$22
ricotta cream, berry compote
FRESH JUICES & SODA
TEA & COFFEE
DAILY BAKED GOODS
GOURMET SANDWICHES
CHIPS & AIOLI
prix fixe is back
Short and
Oh-So Sharp
$59 PER PERSON
Your favourite menu is back. Our head chef has selected his favourite dishes and created a mid-week menu for less. Enjoy our famous potato flatbread and main all to yourself and choose from a selection of starters and desserts to share with a lucky friend or two. Available Wednesday through Friday.
We celebrate local producers by championing their ingredients in a dish. It's their passion on the plate.
SAM MCCALLUM, HEAD CHEFOur head chef Sam McCallum is a stickler for finding the best produce for the plate. If he has to travel to the south tip of Tassie to source the juiciest, briniest, freshest mussels, and scour the boutique providores of Spain for the best giardiniera pickled peppers, then that's exactly what he'll do. And is it worth all that effort? You betcha.
"Our menu here is all about simple, share-style dishes with big flavours and aromas which champion the incredible produce we have available to us. We do our best to represent the producers and suppliers we have relationships with by celebrating their ingredients in a dish. It's their food, their passion on the plate."
Sam supports local Australian producers first when sourcing his ingredients, like Mount Zero for his favourite Frantoio Extra Virgin Olive Olive produced from groves in Victoria's Wimmera and Grampians region.
"But when there's producers in other places doing it better than anyone else, we look a little further afield to find the best produce available. For instance, no one does anchovies like Spain and anchovies are a huge part of my cooking, for building flavour profiles and seasoning dishes."
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