Seafood Menu

Breads

GARLIC     9
cob smothered in garlic butter V

CHEESE     10
 garlic cob topped with cheese V

PEA & GOAT’S CHEESE     12
 side of split pea and goat’s cheese dip V

ANCHOVIE     13
side of white anchovies, chilli, garlic

DUKKAH     12
side of dukkah and olive oil VE

Shell Starters

GRILLED SCALLOPS    (3) 14    (6) 24
verjuice, parmesan  GF

MUSSELS CHALACA   (3) 10    (6) 17    (12) 32
chilled, spicy tomato, onion, chilli, coriander GF

OYSTER SHOOTERS GF
~Bloody Mary (contains alcohol)  (1) 8.5  (4) 30
~Tiger’s Milk tangy citrus emulsion (1) 5.5   (4) 19

Oysters

Three     14   Six     24   Twelve     44   Mixed dozen of any 3      46

NATURAL  with:

         ~onion & verjuice mignonette GF            

         ~salmon, capers, dill & salsa verde GF       

         ~pickled cucumber & pancetta GF  

         ~fresh lemon GF                           

KILPATRICK  bacon, worcestershire GF

ROCKEFELLER  pernod, spinach, parmesan GF

FRENCH  champagne sabayon GF

BATTERED  wasabi kewpie mayo

Sharing entrée – chilled seafood

FOR 2      55
EXTRA PERSON   27.50
fresh prawns, natural oysters, mussels Chalaca, Moreton Bay bug,          cocktail sauce, citrus

Entrée

CEVICHE GF     18
fresh raw fish cured in citrus juices, sweet potato, corn

SEA SCALLOPS GF    18
with mushroom and chorizo ragout

CHARGRILLED OCTOPUS  GF    17
olive sauce 

TUNA NIKKEI GF    18
lightly seared, chilled, sesame, avocado, crispy quinoa, fusion sauce

PRAWN & QUINOA STACK     18
chilled, with avocado, fennel, dill, celeriac

CREAMY GARLIC & MISO PRAWNS GF      19
with watermelon and fresh herbs

TEMPURA PRAWNS GF     18
pineapple jam, chilli, coriander

CALAMARI GF     17
flash fried, slaw, crispy rice noodles, Asian dressing

LAMB STRAP GF      18
bush spices, watermelon, fetta

Mains-signature dishes

BARRAMUNDI A LO MACHO GF     38
barramundi fillet, squid, prawns, mussels in spicy Macho sauce (tomato base), rice

SEAFOOD LINGUINI     38
prawns, crab meat, clams, Mor. Bay bug meat, tomato, peas, capers, lemon, dill, linguini pasta

PORK BELLY & SCALLOPS GF     36
mash, baby carrots, greens, beetroot pearls, sweet soy jus

SOUS VIDE SNAPPER FILLET GF     38
prosciutto crust, celeriac purée, truffle velouté, avruga caviar

SALMON & MUSSELS GF     36
capers, olives, potatoes

SWORDFISH STEAK GF    37
mango peperonata, asparagus, quinoa

REEF & BEEF GF     49
Black Angus rib eye steak, topped with creamy seafood
(Mor. Bay bug ½ , 3 prawns, 2 scallops), greens, mash

MISO BUG TAILS GF    59
Moreton Bay bug tails poached in garlic butter, miso cream, risotto of vanilla, apple, celery & macadamia, watermelon, micro herbs

QLD LOBSTER GF    MP
champagne Sabayon, roasted seasonal vegetables

Back to Basics Mains

SNAPPER FILLET GF     29
grilled, sauce meunière, chips, salad

SALMON FILLET GF      29
grilled, sauce meunière, chips, salad

BARRAMUNDI FILLET GF     28 
grilled, sauce meunière, chips, salad

RED EMPEROR     29
battered or crumbed, chips, salad, tartare sauce

CREAMY PRAWNS GF  36
cooked in creamy garlic and miso, served with rice pilaf

TEMPEST BASKET     33
battered flathead, crumbed prawns, crumbed scallops, calamari, chips, salad

MUD CRAB  MP (seasonal) GF
tomato & chilli | creamy lemon | natural

BLACK ANGUS RIB EYE STEAK GF     38
grilled, cafe de paris butter, mash, greens

Toppers

(to accompany a main dish only)

PRAWNS     12
creamy garlic and miso GF

CALAMARI     9
salt & pepper GF

MORETON BAY BUG     16
creamy miso GF

Chilled local seafood

500 g, served with citrus & cocktail sauce GF

WHOLE PRAWNS     43
MORETON BAY BUGS     59

Sharing Seafood Platters

Served with chips, rice pilaf, fruit & sauces. Includes chilled & hot items.

SCARBOROUGH PLATTER FOR 2      139
EXTRA PERSON     69.5

Chilled: prawns, natural oysters, Moreton Bay bugs, mussels Chalaca

Hot: oysters Kilpatrick, crumbed fish, creamy garlic & miso prawns, calamari, fish wings, tempura soft shell crab with nouc cham mayo & fish roe

OPTION: add whole lobster Sabayon +$50

TEMPEST PLATTER FOR 2     230
EXTRA PERSON     115

Chilled: ceviche, prawns, natural oysters, Moreton Bay bugs

Hot: lobster with champagne sabayon, miso bugs, oysters Kilpatrick, garlic prawns, calamari, octopus, salmon, grilled scallops, fish wings

Sides

SALAD     8
roquette, cherry tomatoes, fennel, parmesan, vinaigrette GF, VE

GREENS     9
steamed seasonal green vegetables GF, VE

CHIPS     7
 GF, VE

SWEET POTATO CHIPS    8
GF, VE

 Desserts

PETIT FOURS     28
macaron, strawberry dome, Lindt chocolates, chantilly, pistachio amaretti, lemon sorbet (serves 1-2 people)

CRÈME CARAMEL GF    15
infused with yuzu, lime & mandarin, toffee sauce, meringue soil, green apple sorbet

TIRAMISU 15
light sponge infused with coffee, cream cheese filling, chocolate biscuit soil, blood orange sorbet

FLOURLESS LINDT CHOCOLATE TORTE GF     16
ganache, crushed honeycomb, vanilla bean ice cream

PASSIONFRUIT MOUSSE GF     15
with raspberries and chocolate shards

SORBET & FRUIT GF,VE     13
 2 scoops, fresh fruit 

AFFOGATO GFO, V     10
vanilla ice cream, espresso, wafer roll 
Add: Amaretto| Frangelico| Kahlua |Whiskey| Baileys +6

For the little ones under 12

Main, standard soft drink or juice & dessert     18
Pasta with tomato and cheese V, VEO
*Chicken nuggets |*Crumbed fish |*Calamari 

*with chips

Dessert
ice cream, sprinkles, choice of topping

For any dietary requirements please consult your waiter for alternative options | Vegan menu available upon request
GF= gluten free GFO= gluten free option V= vegetarian VE= vegan