Sails on the Bay

APPETISERS

Chickpea & wakame fried whitebait, ponzu dressing		8.50
Thyme, lemon & caraway marinated Mount Zero olives *		9.00
Pork liver parfait, Scotch whiskey & dry ginger jelly, rye bread *		9.00
* Freshly shucked oysters (individual) Shallot & sweet ginger vinaigrette * Oyster shots Wasabi, ginger & soy Bloody Mary * Lychee & finger lime Margarita * Oyster shots; Wasabi, ginger & soy Bloody Mary Lychee & finger lime Margarita		3.90

ENTREE

Freshly shucked oysters Shallot & sweet ginger dressing	½ doz - 23.0	1 doz - 44.0
Black mission & kadota fig salad Goats cheese labne, toasted walnuts & caramelised balsamic dressing ~		22.0
Grilled whole sardines Basil puree & caprese salad, almond & garlic crumble, tomato sorbet ~		22.0
Soy & palm sugar seared yellow fin tuna Seaweed & dried tuna salad, coriander & white tea consommé, wasabi pearls *		24.0
Pepper spiced seared scallops Butternut pumpkin mash, plum & black rice wine coulis *		24.0
Pear & ginger marinated pork belly Baked pear & pork fillet with kimchi & pan juices *		22.0
Charcuterie plate. Wagyu beef bresaola, house cured duck prosciutto, Serrano ham, caper berry & mache salad, piccalilli relish ~		24.5

MAIN

Citrus glazed baby snapper fillet Potato puree, broccolini, blood orange jelly 42.0 orange puree & campari sauce *		42.0
Sous vide ocean trout Braised fennel risotto, grilled scampi, marinated roe & trout crackle *		40.0
Grilled barramundi Thai fish cake, tamarind caramel, herb salad & green chilli salsa *		42.00
Parsnip & ewes milk cheese ravioli Roasted cauliflower, sage beurre noisette		34.0
Roasted poussin Tarragon & sweet garlic, creamed abalone mushroom & white corn, 39.0 liver & white wine jus ~		39.0
Grilled Black Angus sirloin (220g) Roasted baby beetroot, pickled leaves, quinoa & horseradish puree *		45.0
Black Angus sirloin(220g) Dauphinoise potatoes, horseradish puree, celeriac & apple remoulade		45.00
Grilled Portland grain fed eye fillet (220g) Black cabbage, white bean & potato sauté, heirloom carrots, 49.0 toasted seeds, thyme jus *		49.00

SHARED MAIN

Melange (per person) Fish & Shellfish from today’s market served in three courses

Cold Entree - Blue eye brandade, smoked salmon with herb coulis, Himalayan salt & tomato cured scallop Oysters - Natural, Bloody Mary shot, wasabi, soy & ginger shot Second Course - dish based on market availability. Third Course - Wok fried scampi, banana prawns, blue swimmer crab tortellini, Spring Bay mussels in chilli, ginger & coconut sauce

75.00

SIDE DISHES

Kipfler & chat herb potato Pancetta & grain mustard dressing *		9.00
Fennel, parsley & rocket salad Shallot & lentil vinaigrette		9.50
Cos lettuce, nashi & wasabi leaf salad Coriander, white sesame & ginger mayonnaise		9.50
Green beans Sautéed radish, aged red wine vinegar, garlic crumble		9.50

BYO Restaurant Midweek Dining

From Monday to Thursday, join us for dinner in the restaurant and BYO wine. Corkage applies. Available January to November

SET LUNCH MENU

From Monday to Saturday enjoy our daily changing set lunch menu Not available Sundays, public holidays or throughout December

2 courses with a glass of wine & coffee or tea		40.00
3 courses with a glass of wine & coffee or tea		45.00

DESSERT

Lemon pavlova Passionfruit curd, lime sorbet		15.5
Cider apple compote Vanilla panna cotta, warm cinnamon crumble, cream cheese beignets ~		15.5
Frozen strawberry charlotte Black olive caramel, lemon thyme & strawberry salad		15.5
Rhubarb chiboust & mille feuille Raspberry sorbet		15.5
Black Forest pavé Chocolate crumble, sour cherry compote & sorbet		15.5
Assiette of dessert For two people. A selection from our dessert list		39.0
House Selection of Three - local & imported cheese Wafers & fruit bread	19.5 - 3 cheeses	28.5 - 5 cheeses
Coffee with petit four		4.50
Gravitea & infusion with petit four		4.50

SMALL PARTY MENUS - see private dining

Groups of ten and over may choose whether to have a two or three course menu prior to their party. (e.g. entrée and main course or main course and dessert )

2 COURSE & 3 COURSE

please refer to the brochure in "Private Dining"

$ 60

$ 75

CAKES

We employ an experienced pastry chef who is able to prepare a celebration cake for your special occasion. We have a large range of cakes available to choose from or if you wish you may discuss you requirements with us directly.

Birthday / celebratory cakes may be: Served as dessert, fully garnished for $10.50 per person; Served as petit four size for $5 per person; There is a minimum charge of $30 for a cake.
Apricot and almond - Brandy poached apricots in a light roast almond Madeira cake
Chocolate Mud - Rich chocolate mud cake layered with ganache surrounded by chocolate chards
Fruit flan - Sweet pastry base filled with pastry cream and topped with seasonal fruit or just the fruits you like. (price subject to availability of fruit).
Flourless Chocolate Cake - Light Chocolate and almond cake layered with chocolate ganache.
Orange flourless cake - Whole oranges boiled for three hours, blended with almond meal and eggs.
Strawberry shortcake - Vanilla sponge layered up with lashings of cream and strawberries
Truffle - Whipped cream folded through rich dark chocolate on a crispy base simply to bring out the chocolate flavor
CHARLOTTES - Mousse style in texture with a sponge base and soaked sponge layer in the centre to the appropriate flavour, lined with almond jaconde or finger sponge.
Black forest charlotte Our interpretation of the gateau of old. Rich chocolate truffle base with a vanilla cherry mousse, topped with a chocolate marble mirror
Chocolate charlotte Rich chocolate couveteure mousse with coffee and a hint of nougat hazelnut to add to the smoothness
Passionfruit charlotte Light and creamy with a real tang
Raspberry charlotte Raspberry mousse can be mixed and matched if you would prefer with chocolate to add a little extra. Strawberry mousse can be mixed and matched if you would prefer with chocolate.
Strawberry charlotte Light strawberry mousse, layered with Vanilla Sponge.

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