10% Surcharge Applies on Sundays and Public Holidays. 10% Surcharge for Groups of 10 Or More
Oysters freshly Shucked, served with eschallot vinegar.
Ewan McAsh Rock Oysters – South Coast, NSW.
Raslston Rock Oysters – South Coast, NSW. / $4.25 Each
Entrées
Prawns on Ice with Mayonnaise. / $26
Oysters Charentaise.
A seemingly odd combination - freshly opened oysters with some hot, spicy sausages.
The idea is that you eat an oyster, take a bite of the sausage, then a good gulp of cold white wine. / $27
Warm Shellfish with Parsley, Chilli, Olive Oil, Garlic and Lemon Juice.
Prawns, scallop, oyster, mussels, blue swimmer crab, and diamond and little neck clams. / $39 For One
$68 To Share
Sashimi of Huon Salmon, Swordfish, Ulladulla Yellow Fin Tuna and Local Kingfish.
With wakame salad, pickled ginger, wasabi and sashimi dressing. / $30
Fish and Shellfish Soup with Rouille, Parmesan and Croûtons. / $21
Raw Tuna Tostada with Guacamole and Tomato Salsa. / $26
Baked Spanner Crab with Poblano Chilli, Achiote & Corriander.
“This dish comes from the Restaurant of La Lomomita, one of the best wineries in the Guadalupe Valley, Mexico.” / $24
Grilled Hervey Bay Scallops in the Shell with Toasted Hazelnut and Coriander Butter. / $29
Ceviche of Mahi Mahiwith Avocado, Pickled Chilli, Orange and Corriander. / $25
Bonito Tataki, Fresh Ginger, Spring Onion Tops and Ponzu Soy.
‘Tataki’ a traditional Japanese style of cookery where the fish is seared over a hot flame. / $20
Coconut Chilli Prawns with Cumin Puris.
The combination of chilli, coconut and coriander is what I would call the Holy Trinity of Indian fish cooking. / $28
Eden Mussels with Yellow Kroeung, Coconut Milk and Kaffir Lime Leaves.
Yellow Kroeung is a fresh herb paste used in many Cambodian dishes, giving their food its special fragrant flavour. / $26
Ensenada Ling Fish Taco, With Chilli, Coriander and Cholula. / $24
Tempura Zucchini Flowers Stuffed with Mozzarella, Lemon and Pine Nuts.
With Heirloom Tomato Salad / $24
Mains
Steamed Whole Snapper with Ginger and Soy Sauce, Sesame Oil, Crispy Garlic and Shallots.
Steamed fish with ginger and serving it with soy sauce and spring onions in a classic Chinese treatment
That never fails to hit the spot. / $42 Small
$45 Medium
$48 Large
Battered Local Blue Eye Trevalla with Thick Cut Chips and Tartare Sauce.
Deep fried in dripping, served with mushy peas. / $36
Pan Fried Local Mahi Mahi, with Green Mango Salad, Sweet and Sour Dressing. / $40
Grilled Fillet of Ulladulla Snapper with Laksa Noodles and Sambal Blachan.
The delicate snapper flakes taste sweet against the fiery fragrance of coconut and chilli. / $40
Bombay Huon Salmon Masala Curry, Coconut Spice Paste, Tomatoes and Tamarind.
Served with rice, mango chutney and a naan bread. / $44
Steamed Blue Eye Trevalla, Cannellini Beans, Tomatoes, Thinned Mayonnaise and Capers. / $42
Cioppino Californian Fish Stew with Snapper, Moonfish, Eden Mussels, Squid and Prawns.
With chargrilled bread. / $42
Eastern Rock Lobster Thermidor.
The classic French dish removed from the shell and coated with a white wine sauce flavoured
with parmesan and a little mustard. / $28/100g
Oven Roasted Marinated Chicken with Sumac, Pomegranate Molasses, Chilli and Sesame Seeds.
Served with a Frekah Salad & Cacik / $39
Singapore ChilliBlue Swimmer Crab.
Stir-fried with garlic, ginger, chilli and coriander.
Very much for those who love eating with their hands and getting gloriously messy! / $9 Per 100g
The ‘Fruits De Mer’.
Seafood in the French style, all left in the shell and served on ice with mayonnaise and eschallot vinegar. / $110
Sides
Baby Cos, Chives and Chardonnay Vinaigrette.
Shoestring Fries with Rosemary Salt.
Chat Potatoes with Butter Glace and Mint.
Broccolini with Capers, Chervil and Dijon Vinaigrette.
Green Beans, Feta, Currants and Toasted Almonds.
Pilau Rice. / $7
$8
$9
$9
$9
$4
Wednesday 23rd February 2018
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10% surcharge applies on Sundays and public holidays. 10% surcharge for Groups of 10 or more
Tel 02 4455 3044 191 Mitchell Parade
Fax 02 4455 3451 Mollymook NSW Australia 2539 ABN 69 080 733 580