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.

1.

Drinks

3.

Lunch

4.

Dinner

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 CHEF

large 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

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 & Thursday Lunch.

We celebrate local producers by championing their ingredients in a dish. It's their passion on the plate.

SAM MCCALLUM, HEAD CHEF

Our 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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