served with lemon (df/gf)

seaweed + cider vinegar, pepperberry, wakame (df/gf)

huon valley strawberry shrub, sweet red onion (df/gf)

scallion, pickled daikon, smoked chili oil (df/gf)

smoked soy, guava vinegar (df/gf)

long-spined urchin uni, lime + chilli pearls, ginger (df/gf)

bacon, worcestershire dressing (df/gf)

southern bluefin tuna, betel leaf, sea urchin caramel, tasmanian apple, habanero chilli (df)

wattle seed & corn cream, smoked habanero oil, tasmanian seaweed flavoured popcorn (gf)

ask staff for today's selection, served with soy, radish, pickled ginger + wasabi (df/gfa)

ceviche cured fresh fish, sesame, ginger, chilli + lemon (df)

vodka, tomato juice, tabasco + lemon (df/gfa)

sake, mirin, wasabi + ginger (df/gfa)

forty spotted gin, dry vermouth, olive (df/gf)

roasted tomato cultured butter, homemade pesto (dfa)

mures hot smoked tasmanian warehou, chipotle aioli, chives, dill, toasted pigeon whole bakery sourdough (df/gfa)

coconut cream, sourdough croutons (gfa/v)

locally caught fish, candied chilli, lime + coriander aioli (gf)

MSC australian prawns, smoked tomato relish, rocket, pecorino (gf)

house made lime + coriander aioli, salad (gf)

3 shells 30g each, yuzu, sesame, ginger, chilli, coriander (df/gf)

seasonal australian fish fillet, sweet potato purée, charred onion (df/gf)

australian fish, apple cider, dill, chunky chips, salad + tartare sauce (df)

mixed premium australian seafood, white wine, garlic, chilli, onion, capers and parsley (dfa/gfa)

baked australian fish fillet, red miso marinade, seasonal vegetables (gf)

shark bay blue swimmer crab, lemongrass, coriander, cherry tomatoes, chilli, squid ink pasta (dfa/gfa)

fried, vegan lemon + thyme aioli, green asparagus, freeze-dried lion’s mane (df/gf/vegan)

½ grilled lobster served warm with seasonal salad, garlic yuzu butter or aromatic herb oil (dfa/gf)

4 oysters, 4 chilled prawns, raw wild fish, fish tacos, salt + lemon pepper squid, panfried wild fish, chips, salad, bread, dipping sauces. Option to add a half or whole lobster.

tartare sauce (df/gfa/v)

radish, ranch dressing (gf/v)

baked + fried potatoes, served with creamy sauce of: feta, onion, parmesan cheese, cream cheese, chives (gf/v)

spanish onion, caramelised balsamic, baby gem (gf/ v/vegan)

Must be ordered for the whole table, not suitable for dietary requirements. Pigeon Whole Bakery Sourdough, Tasmanian Pacific Oysters, Tasmanian Tuna Tartare, Tasmanian Wild Fish Crudo, Seafood Pasta, Miso Glazed Premium Fish, Mochi Brownie. Option to add half or full lobster.

red or white sauce (v)

battered or seared (gfa/dfa)

caramelised bananas, candied chilies

red wine poached pear, green cardamon, golden hazelnuts

vegan vanilla ice cream, cherry compote, berries (df/gf/vegan)

charles reuben estate brandy caramel, raisin, lakker ivory coast 65% dark chocolate (gf)

with non-alc amaretti 15, or with liqueur 21

with lavosh crisps + nubeena pear paste, choose from grandvewe gin herbalist, grandvewe sapphire blue, coal river valley ashed brie, coal river valley washed rind brie