pan seared tasmanian scallops placed on cauliflower puree & finished w sage burnt butter, pancetta & crispy sage.

char-grilled tasmanian octopus w fish velouté, fennel & tarragon oil finished w salmon roe.

topped w crispy bacon, melted cheese & served w smokey bbq maple & sour cream.

tasmanian whipped brie w a chilli honey drizzle & house made sesame lavosh.

crispy spicy jalapenó peppers filled w cream cheese & served w house made coriander & lime dipping sauce.

australian char-grilled prawns in a spiced olive oil, tomato & chilli sauce.

Please see today’s special board for our chefs creation.

creamy mac & cheese pasta coated in panko crumb, shallow fried served w cataract big mac sauce.

cataract squid tossed in our signature salt & pepper seasoning served w vietnamese salad & chilli & lime aioli.

Korean inspired crispy free-range chicken tossed in a sticky gochujang sauce w seasame seeds & spring onion.

french inspired zucchini fritters w whipped ricotta & a drizzle of chilli honey.