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
Malfy Gin Rosa, Aperol, Amaro Montenegro, lemon, whites, cane syrup
Firefly$24
Four Pillars Dry, Paraiso Lychee, Four Pillars Bloody Shiraz Gin, fresh lychee, lemon, cane syrup, whites
Flying Cloud$24
Malfy Gin Rosa, Aperol, citrus, fresh watermelon
ginko$24
Manly Spirits Limoncello, Chambord, Blanc de Blanc Sparkling, strawberries & raspberries
Rum RunnerS $24
Bacardi, Midori, coconut cream, pineapple, golden kiwi, fresh mint, lime, cane syrup
Buster brown$24
Makers Mark, lavender, fresh blueberry, earl grey tea, lemon, honey, whites
Lunch & Dinner
snacks & small plates
SYDNEY ROCK oyster
burnt onion oil, yarra valley trout caviar$40 ½ doz / $70 doz
natural$36 ½ doz / $66 doz
Potato Flatbread$14
smoked garlic
Sweet potato & split pea hummus$28
pine nuts, chili oil, potato flatbread
Tuna crudo$32
avocado, green chili, baharat, citrus vinaigrette
Kohlrabi$28
cucumber, mint, sumac, ajo blanco
Angus beef pastrami$32
salsa verde, stracciatella
Calamari fritti$28
harissa tartare, *7 spice
Sesame crab toast$28
tarragon, pickle aioli
Baked scallops$32
vadouvan butter, chickpea
Green pea ARANCINI$26
burnt onion, fior di latte
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
DATE GLAZED PUMPKIN$34
pine nut, aleppo, goats feta
lamb shoulder$48
zucchini agro dolce, garlic potato
Brick Chicken$46
green olive salsa, cavolo nero
Hanger skewers$38
tahini, green chili zhoug (3pc)
Hanger 300g, Striploin 800g, ½ rock lobster$44/ $105/ MP
chimichurri, cafe de paris butter, frites
King prawns$54
black pepper burnt butter, lime (3pc)
Hiramasa kingfish$56
capers, tomato, saffron beurre blanc
Whole market fishMP
red pepper salsa verde, spring onion, almond
Spaghetti$38
garlic, chilli oil, king prawns
Bitter leaves$18
pecorino, macadamia, sour cherry vinaigrette
Kipfler potato$18
guindilla, harissa dressing
BROCCOLINI$18
green pepper, ricotta salata
Sweet corn$18
radish, bagna cauda, pangrattato
FRITEs & Chili toum$12
sides
Tiramisu A la st siandra$18
Bread and butter tart $18
vanilla bean gelato
Seasonal pavlova$18
lemon chantilly, thyme, sour cherry
Mango meringue $18
raspberry coulis, lime
cHEESE OF THE DAY$18
honeycomb, muscatel, crackers
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
Takeaway
from the kiosk
BANANA BREAD$6
& butter
sTRACCIATELLA TOAST$18
caramalised onions, chilli oil
SWEETCORN FRITTER$22
za’atar salsa verde, labneh
CHIPS & AIOLI$12
FRESH JUICES & SODA
TEA & COFFEE
DAILY BAKED GOODS
GOURMET SANDWICHES
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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