Restaurant

Menu: to start

  • WATERGATE SALAD
    local organic green leaves with pear, honey roasted pecans, shaved red onion and a dijon & white balsamic emulsion
  • 17.9
  • CAPRESE SALAD
    vine ripened tomato with local burrata stretched curd cheese, fresh basil & olive oil
  • 18.9
  • CUTTLEFISH
    asian spice rubbed local cuttlefish with a pawpaw, lime & chilli salsa and crispy taro root matchsticks
  • 19.9
  • STICKY LAMB RIBS
    slow cooked lamb ribs with a sticky tamarind citrus glaze
  • 19.9
  • PRAWN & PORK BELLY
    twice cooked pork belly with a local tiger prawn wonton and a black bean soy glaze
  • 21.9
  • GARLIC PRAWN HOTPOT
    local tiger prawns with garlic, green peppers & capers and crusty house made turkish bread
  • 21.9
  • SOFT SHELL MUD CRAB
    tempura soft shell mud crab stuffed with scallop, lime & chilli and served with an asian coleslaw and chilli plum jam
  • 22.9
  • MORTON BAY BUG RAVIOLI
    with a chardonnay, leek & cream sauce
  • 22.9