– SHIPS FARE TO SHARE –
Toasted Burleigh Baker sourdough with hemp dukkah, balsamic reduction and EVOO
(vg) 10
Authentic Scotched Egg wrapped in nutmeg spiced pork with smoked paprika aioli
and fruity bbq sauce 11
Haloumi Cheese Cigars wrapped in thin pastry served with mixed berry compote
(4pc, v) 12.5
Swiss Brown Mushroom Ragout sautéed in spiced tomato & coconut cream, served
with toasted organic Burleigh Baker sourdough. (vg) 14.5
Crunchy panko crumbed arancini balls of pumpkin & Swiss gruyere cheese on smoky tomato coulies and dehydrated olives (4pc, v) 16
Haggis Dumplings! Steamed Haggis gyoza dumpling with garlic-chili sauce and fresh coriander (4pc) 16
Peat Smoke Fried Chicken. Free range fried chicken tenderloins marinated in peat smoked sake, garlic and soy served with aioli and seven spice (3pc, gf) 16
Seared sashimi quality Scallops on watermelon, with Parsian feta, flying fish caviar
& hemp dukkah (3pc, gf) 16
Crispy Silkin Tofu with yellow coconut sauce on steamed rice, with petit summer herb salad (vg, gf) 21.5
Beer battered fish of the day, fries, side salad, and house made tartare sauce 23.5
Angus scotch fillet, grilled black pudding, crispy desiree potato hay and red wine jus (gf) 29.5
Add a side of fries +3.5
Grilled Lamb Cutlets marinated in smoked paprika, on chickpea salsa with natural yoghurt +$6 per extra cutlet (3pc, gf) 29.5
Grilled King Salmon fillet on neeps ’n’ tatties served with light beurre, sauteed greens, and dehydrated Kalamata olives (gf) 29.5
sides:
Crispy shoe-string fries, white truffle oil and aioli. (v, gf) 9
Sweet potato fries, aioli. (v, gf) 9
Fresh garden salad, balsamic glaze. (vg, gf) 9
Sauteéd brocollini. (v) (gf) 10
– cheese & charcuterie –
The Captain’s Table – Cheese Platter
Lingot D’argental, Gorgonzola Dolce, Swiss Gruyere, quince paste, mixed berry compote, fresh & dried fruits, roasted nuts and water crackers. 33
Walk the Plank – Charcuterie Platter
Beef bresaola, Serrano Jamon, Sopressa hot, dehydrated Kalamata olives, Spanish onion jam, roasted nuts and water crackers. 33
-dessert-
Rich dark chocolate truffle with fresh whipped chantilly cream (v) 10
Warm sticky date pudding with butter scotch sauce (v) 12
Add a scoop of vanilla ice cream +3 (vegan option available)
Pistachio Semi-Freddo (v) 12
Amaretto, pistachio and stewed prune semi-freddo with prune sauce
Dessert Share Platter for two (v) 19
Try all 3 of the above desserts!
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– WEEKLY SPECIALS –
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$20 Mains Sunday nights from 5-9pm
$20 mains – choose from our Scotch fillet, King Salmon or 3 x Lamb Cutlets with chat potatoes. Beer battered fish & chips $17.5, and for vegetarians our Crispy Silken Tofu with yellow coconut sauce & rice $15. Sunday nights only!
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Tasting Menu
We’ve put together a beautiful little tasting menu for two that’s available Tuesday – Friday nights. Just $30pp (minimum 2pp)
Swiss brown mushroom ragout
spiced tomato & coconut cream ragout served
with toasted organic sourdough
Scottish Prince mixed tapas plate
Arancini balls, Haggis gyoza, Haloumi cigar
and Peat fried chicken
Grilled Lamb Cutlets
Smoked paprika marinated lamb cutlets served
with chickpea salsa and natural yoghurt