ENTRÉE

Australian Pacific Oysters (half dozen)
sauce mignonette ( gf, df) (A)  34

Oysters Bloody Mary
pacific with vodka , spicy tomato juice & cracked pepper, 2pcs ( gf, df) (A)   13
add oyster 6

Tomato Basil Mozzarella Arancini
with provençale sauce & grana padano ( v )   19

Spicy Calamari
with a harissa sauce, greens & lemon (df) (I)   22

Seafood Chowder
creamy chowder with barramundi, mussels, calamari, prawns, served with baguette (M)  30

Yellowfin Tuna Pepper – Crusted Ceviche
rare pepper -crusted tuna, dressing sharp citrus marinade with capers, herbs and olive oil ( gf, df) (A)   28

Tempura Zucchini Flowers
crispy tempura zucchini flowers filled with spinach, ricotta and parmesan, finished with a zesty sriracha mayo  23

Lamb Meat Balls
lamb meat balls nestled in house – made neapolitan sauce, served with baguette 20

SALADS

Chickpea Beet & Feta
kale, balsamic dressing, nuts (v, gf)  18
add on: chicken 5 / prawn 7

Winter Greens
fresh greens, quinoa, sun – dried tomatoes, and cucumber tossed in a vibrant tangy dressing  18

PASTA

Oceana Pasta
linguine, fresh prawns, barramundi, mussels & squid cooked in a white wine sauce with garlic, onion & parsley ( M)  39

Tagliatelle with Prawn & Salmon
silky tagliatelle tossed with prawns and salmon in a light, flavourful sauce, finished with asparagus, peas, fresh herbs & dill cream ( M)  38

Spaghetti with Lamb Meatballs
spaghetti with tender lamb meatballs in a rich tomato sauce, finished with herbs & garlic, basil, grana panada & pangrattato 34

Burnt Butter Gnocchi with Kale & Parmesan
velvety potato gnocchi in beurre noisette, with sauteed kale, caramelised shallots, garlic, blistered cherry tomatoes & aged parmesan 32

Mediterranean Vegetable Lasagne
roasted seasonal vegetables layered with herbed tomato sauce, whipped ricotta, crumbled feta , baked until golden & served with parmesan & fried basil ( v)  30   

MAINS

New York Angus MB 3 +
half baked potatoes, glazed brussel sprouts, chimichurri & jus ( gf)  49
add on: bone marrow  8

Pan Seared Atlantic Salmon
quinoa greens, cherry confit tomato, asparagus & mustard tarragon sauce ( gf)( I )   39 

Barramundi Al Cartoccio
oven baked fish, cherry tomato, capers, butter white wine, roasted fennel & house salad ( gf)( I )   37

Australian Angus Beef Burger
maple caramelised onion, sliced cheddar, miso truffle dressing served with chips  27

Portuguese Grilled Chicken Burger
marinated grilled chicken served on a butter bun, sliced cheddar, coral lettuce, tomato, red onion & sriracha mayo with chips   27

Lamb Shank
potato mash, glazed baby carrots, peas & jus   34

Chicken Supreme
crispy skin chicken breast, stuffed with basil pesto & brie, served with pesto mash & red wine jus  35

Chestnut & Mushroom Risotto
butter seared chestnuts, thyme, garlic, shallots, cream, & aged parmesan ( v)   32
add on: chicken  5 / prawn 7

Slow Cooked Beef Cheek
glazed snow peas, carrot puree, cherry tomato burgundy sauce ( gf)   39 

SIDES

Spiced Nuts (vg, gf)  10

House – Made Marinated Mixed Olives  10

Cheese and Olive Board
3 varieties of cheese, crackers, marinated mix olives & nuts  28

French Fries ( vg)  10

Truffle French Fries
miso truffle mayo emulsion & grana padano ( v)  14

Baguette
with balsamic butter ( v)  10

Parmesan & Herb Dressed Baby Potatoes
tossed in house made spice and grana padano ( v , gf)  12

Brussels Tossed in Butter with Garlic Aioli  16

DESSERTS

Baked Ricotta Cheesecake
mixed berry compote & vanilla ice cream  20

Coffee & Chocolate Ganache Tart
chocolate ganache infused with espresso, with a chocolate glaze & seasonal fruits (v)  20

Sticky Date Pudding
house made with butterscotch sauce & vanilla ice cream  18