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