The team at the Fish Cafe have developed a menu balancing the wonderful fresh fish & seafood we source through our FC Fresh Seafood Market, with tastes and flavours from all over the world, ensuring that there will always be an excuse for you to come back & try something different! > A la Carte Menu A La Carte Menu Available Daily 11.45am - 3.00pm, 5.45pm - close. One bill per table. Fully licensed - no BYO. Prices include GST. 15% surchage on public holidays. Shellfish subject to seasonal availability. GF = gluten free available. V = vegetarian menu item and prices subject to change approximately 3 times a year. A La Carte Menu current as of June 2010 BREADS Garlic Bread - garlic & herb brioche 8 Bread & Dips - sliced cob loaf with a selection of dips (serves 2) 14 OYSTERSYSTERS Premium S.A Oysters - from Coffin Bay's award-winning Odyssey lease (& other selected premium leases when not available). 1/2 doz or doz - champagne oysters with yarra valley salmon roe 20 36
ENTREES Seafood Chowder - creamy seafood soup served with crusty bread 18 Mushroom Tarte Tartin - swiss brown & portabella mushrooms layered in a short crust pastry shell with garlic, chive & black pepper chevre cheese, finished with a confit of cherry tomatoes V 19 Wild Sea Scallops - seared north atlantic scallops with pork belly & chiffonade of pickled cucumber, drizzled with caramelised soy GF 24 Crabmeat Lasagne - layered sandcrab meat lasagne with preserved lemon & chive bechamel served with mixed leaves & Moreton Bay Bug bisque 22 36 Prawn Dumplings - thai inspired prawn dumplings served with a chilli plum sauce & asian slaw 19 SALADS Asian Slaw - wombok, spring onion, coriander & crispy noodles with a minted kupi mayonnaise 22 - with salt baked prawns + 6 - with szechuan, sea salt & lemon calamari +8
Fresh Market Special Fish & Chips - ginger beer-battered market special served with chips, salad & aioli 32 Fresh Hiramasa Yellowtail Kingfish - seared yellowtail served with jasmine rice, dry green curry vegetables & finished with kaffir lime & coconut glaze 36 Fresh Wild River Barramundi - herb crusted salt water barramundi served with a green papaya, mint, chilli & tendril salad with a freshly shaved coconut, lime & palm sugar glaze 36 Fresh Huon Atlantic Salmon - preserved orange & fennel infused atlantic salmon, slow cooked with an asparagus, cucumber & goats cheese salad dressed with wilted seasonal greens & salmon roe veloute GF 36 Braised Beef Cheek - slow roasted beef cheek served atop a three cheese polenta & finished with caramelised red pimento, spanish onion & a melange of herbs 32 Balllantine of Chicken - roasted free range chicken served with a porcini mushroom & yellow mustard seed farce, braised winter vegetables, sweet potato & almond gnocci & finished with a roast chicken & leek jus 34 Bouillabaise - traditional tomato, herb & saffron bouillabaise with a mix of seafood including moreton bay bugs, crayfish & scallops, rich & hearty & served with rouille & crusty bread 44 Slow Roasted Beef Fillet - premium eye fillet, slow roasted & served with a parsnip puree, mushroom duxelle, crispy speck, caramelised eschallots & finished with a pink pepper berry jus 42 Moreton Bay Bug Tails - tempura battered moreton bay bugs served aside a cucumber, daikon, chilli & scallion salad with kupi mayonnaise & vietnamese sweet chilli sauce 44
SIDE DISHES handcut chips & aioli GF 9 Steamed green vegetables 9
DID YOU KNOW?
one scoop - 6 two scoops 10 Cheese Platter - Selection of australian and international cheeses, pear & rosemary paste & crackers For One 14
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