Gluten-Free Menu

SPICY SALT CAULIFLOWER – Fried cauliflower dusted in our signature five-spice salt. Served with chilli lime mayo (v+) (gf) | 14

VADA FRITTERS – Curry leaf & mustard seed spiced potato, coated in chickpea batter. Served with a trio of chutneys – tamarind, coconut & coriander (v+) (gf) | 14

COASTAL SALT CALAMARI – Dusted in our signature lemon fennel salt. Served with pickled cucumber & kewpie mayo (mildly-spiced) (gf) | 16 small / 29 large

SPANISH PRAWNS – King prawns & chorizo cooked in a smoked paprika chilli oil. Served with garlic bread (moderately-spiced) (gf) | 18

MUSSELS – NZ green-lipped mussels poached in napoli, chilli, garlic & white wine. Served with garlic bread (moderately-spiced)  (gf) | 18

MORETON BAY BUG – Cooked in garlic butter (gf) | 18

CHIPS – Served with truffle aioli (gf) | 12

TASTING BOARD FOR TWO – Chorizo, pork salami, coastal salt calamari, prosciutto, hot olives, pickles, grilled veg & pesto – served with crackers (gf) | 32

VIETNAMESE PRAWN SALAD – Chilled king prawns tossed in a salad of green mango, capsicum, cabbage, carrot, mint, coriander, Vietnamese basil & nuoc cham dressing. Topped with fried shallots & toasted peanuts (mildly spiced) (gf) | 32

PAN-SEARED BARRAMUNDI – Barramundi fillet topped with scallops & our toasted nut seed mix. Served with chat potatoes, green beans & a lemon caper butter sauce (gf) | 39

SALMON FILLET – Grilled salmon fillet on a salad of edamame, avocado, green mango, cucumber, snowpea tendrils, spring onion, coriander & a soy sesame dressing. Served with miso tahini & lime (gf) | 39

GARLIC PRAWN  – King prawns tossed in a creamy garlic-chardonnay sauce. Served with steamed rice (gf) | 39

PORK CUTLET – Grilled pork cutlet with a creamy mushroom sauce, colcannon mash,  green beans & pickled fennel (gf)| 35

SEAFOOD CHOWDER – King prawns, scallops, mussels, calamari & flathead fillets in a creamy leek & fennel broth. Served with salad & garlic bread (gf) | 39

LAMB CUTLETS – Seared with cumin & mustard seed, topped with mint chutney.  Served with chargrilled potatoes & cucumber tomato salad (gf) | 39

SCALOPPINE – Chicken breast pan-fried with mushrooms, baby spinach & a white wine sundried tomato cream. Served with a side chats & broccolini (gf) | 29

SLOW-ROASTED LAMB FOR TWO – Middle-Eastern spiced lamb shoulder served with chips, garlic bread, salad, tzatziki & hummus (gf)  | 89

CHICKPEA CURRY – Potato, cauliflower, carrot & chickpeas cooked in Punjabi spices. Served with pappadam, rice & salad (moderately-spiced) (gf) (v+) | 26

MUD CAKE – A rich chocolate cake with layers of chocolate ganache. Served with cream (gf)  | 16

RHUBARB POT – Rhubarb & apple compote served with a pot set of panna cotta (gf) | 15

(gf) gluten free (v) vegetarian (v+) vegan

We cannot guarantee complete removal of trace elements and as such, completely allergy-free meals. If you have a severe food allergy, we recommend bringing in your own meal.

5% surcharge on Saturdays, 10% surcharge on Sundays, 15% surcharge on public holidays