Breakfast, express lunch, dinner, cocktails, and harbour dining.

Salted caramel Grey Goose vodka, coffee liqueur, and double espresso.

Woodford Reserve, Disaronno Amaretto, lemon, and whites.

Belvedere vodka, passionfruit, mango, and lime.

Chilli-infused El Jimador tequila, lime, and agave syrup.

Lychee, cold-pressed watermelon, apple, strawberry, and lime.

Slow-cooked shredded wagyu beef, roasted capsicum, beans, mozzarella, and guacamole.

Prawns, scallops, calamari, and mussels in a light chilli garlic tomato sauce.

Stone-fire pizza with mozzarella, mushrooms, prosciutto, black truffle oil, and parmesan.

Marinated prawns, mussels, lobster, fried calamari, barramundi, battered fish, chips, aioli, and salad.

Wagyu striploin with roasted potatoes, steamed broccolini, and pepper sauce.

Grilled chicken, mixed quinoa, carrot ribbons, roasted almonds, feta, rocket, and lemon dressing.

Grass-fed beef, lettuce, tomato, caramelised onion, pickles, cheese, aioli, and chips.

Slow-cooked beef ragu with San Marzano tomato and parmesan.

Battered fish with salad, chips, and aioli.

Tomato, mozzarella, cherry tomatoes, zucchini, fresh chilli, black olives, and spinach.

Poached eggs, smashed avocado, feta, sun-dried tomatoes, spinach, and dukkah on toasted sourdough.

Smoked salmon with avocado, spinach, citrus hollandaise, and poppy seeds on sourdough.

Blue swimmer crab, mild chilli, and shallots with toasted sourdough.

Buttermilk pancakes with Nutella, seasonal fruit, and maple syrup.