The carte changes with the seasons and the boats. Below is the current menu in full, with honest prices and no asterisked supplements hiding at the bottom.
The daily board is the kitchen's answer to what arrived best at 5 a.m. Quantities are small on purpose; when a dish sells out, it comes off.
Prices in Australian dollars, including GST. A 10% service charge applies to tables of eight or more, disclosed on the bill, never hidden.
Degustation, wine pairing and tasting sets live on their own degustation page .
A marble-topped trolley built by a shipwright in 1962 and restored last year. The selection changes nightly; here's tonight's run.
Coffee, chocolate, almond joconde
Tamborine lemons, torched meringue
Melts tableside over caramel
Cut to order from the wheel
Coffee comes from a single-estate roaster in Byron Bay, brewed at the table in a syphon when you have the patience for it. Tea is a short list of Australian-grown and classic imports, brewed loose, timed with a sand glass.
Single estate, washed process
$14Australian-grown sencha style
$12Malty, honeyed, quiet
$1470% couverture, sea salt
$12Each truffle dish lists its intended pour beside it. The sommelier sets both, and argues gently if you prefer something else.
with 2019 Tyrell's Semillon
with 2021 Giaconda Chardonnay
with 2018 Clonakilla Shiraz Viognier
Tap the requirements that apply and the list below will keep only dishes that fit. The kitchen can adapt most others; tell us when you book.
No nuggets shaped like dinosaurs. The same suppliers, the same kitchen, plates sized for people under twelve. Every kids' order comes with a colouring sheet drawn by a local illustrator.
Butter or napoli, parmesan snow
$14
Flathead, shoestring fries
$16
Mini portion, carrots, jus
$15
Two scoops, sprinkles, wafer sail
$9The drinks list deserves its own evening. Start with a signature at the marble bar, then let the sommelier take over.
Twelve wines by the glass, rotating weekly.
Built on Australian botanicals and house ferments.
