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| BREADS | ||||||||||
| Crusty bread | 8.9 | |||||||||
| Served with garlic & herb butter or dukkah with olive oil | ||||||||||
| Trio of dips | 15.9 | |||||||||
| Chef’s selection of homemade dips served with lightly toasted warm pita bread | ||||||||||
| OYSTERS – COFFIN BAY SA | ||||||||||
| ½ dozen natural oysters (GF) | 18.9 | |||||||||
| 1 dozen natural oysters (GF) | 29.9 | |||||||||
| ½ dozen oysters of your choice | 25.9 | |||||||||
| 1 dozen oysters of your choice | 36.9 | |||||||||
| -Oyster ceviche | ||||||||||
| -Lemon thyme flavored beer battered oyster | ||||||||||
| -Oyster Kilpatrick | ||||||||||
| -Oyster mornay | ||||||||||
| -Caviar oyster (GF) | ||||||||||
| -Sesame seaweed salad and chilly balsamic oyster | ||||||||||
| Sparkling Clover Hill Cuvee | G10.9Btl59.0 | |||||||||
| Wilson Polish Hill River Riesling | G12.9Btl49.0 | |||||||||
| TO SHARE | ||||||||||
| Seafood Tasting Plate | 49.9 | |||||||||
| Fresh SA King prawns, Coffin Bay natural oysters,fennel scented whitebait | ||||||||||
| and salt & pepper SA squid served with a selection of condiments | ||||||||||
| Robert Oatley Signature Series Sauvignon blanc – Margaret River WA | G10.9 | Btl39.0 | ||||||||
| Boston Bay Mussel Pot | 33.9 | |||||||||
| Whole live black mussels, steamed with creamy garlic sauce | ||||||||||
| served with crusty bread | ||||||||||
| Bremerton ‘Mollie and Merle’ Verdelho – Langhorne Creek SA | Btl32.0 | |||||||||
| Bucket of SA King Prawns (GF) | 39.9 | |||||||||
| Succulent king prawns in shell | ||||||||||
| served with homemade sauce and fresh lemon | ||||||||||
| The Lane Vineyard ‘Block 10’ Sauvignon blanc – Adelaide Hills SA | G9.9 Btl36.0 | |||||||||
| ENTRÉE | ||||||||||
| Whitebait | 14.9 | |||||||||
| Fennel scented whitebait, lightly fried, served with dill and lemon mayonnaise | ||||||||||
| Robert Oatley Signature Series Sauvignon blanc – Margaret River WA | G10.9 Btl39.0 | |||||||||
| Australian Scallops in Shell | E: 21.9M: 39.9 | |||||||||
| Grilled with parsley, chives, butter and breadcrumb gratin | ||||||||||
| Sparkling Hentley Farm Blanc de Noir Vintage- Barossa Valley SA | Btl54.0 | |||||||||
| SA King Prawn, Smoked Salmon and Avocado Salad | 21.9 | |||||||||
| Fresh king prawns and smoked salmontossed with | ||||||||||
| avocado, tomatoes, cucumber, capsicum and spring onion with a drizzle of mint sauce | ||||||||||
| The Lane Vineyard ‘Block 2’ Pinot Gris – Adelaide Hills | G9.9 | Btl36.0 | ||||||||
| Salt and Pepper SASquid | E: 17.9M: 34.9 | |||||||||
| Served on a bed of mixed lettuce with homemade sweet chilli sauce | ||||||||||
| Giesen Estate Sauvignon blanc – Marlborough NZ | G9.9 | Btl36.0 | ||||||||
| Chargrilled Local Octopus | 20.9 | |||||||||
| Served on a bed of mixed lettuce with Taramosalata (fish roe) on the side | ||||||||||
| Hancock & Hancock Fiano – McLaren Vale SA | G9.9 | Btl36.0 | ||||||||
| Australian Garlic Prawns | E: 23.9M:42.9 | |||||||||
| Tossed in a white wine and garlic cream sauce, served with kaffir lime pilaf rice | ||||||||||
| Pikes ‘Traditionale’ Riesling – Clare Valley SA | Btl46.0 | |||||||||
| MAINS | ||||||||||
| SA Kingfish – Asian Inspired | 42.9 | |||||||||
| Poached kingfish in reduced laksa broth served with Boston Bay mussels | ||||||||||
| and Asian greens | ||||||||||
| The Lane Vineyard ‘Block 1A’Chardonnay – Adelaide Hills SA | G9.9 | Btl36.0 | ||||||||
| Tasmanian Atlantic Salmon | 38.9 | |||||||||
| Seared fillet drizzled with basil oil, served on a bed of red cabbage, apple | ||||||||||
| and baconwith wholegrain mustard | ||||||||||
| Pikes ‘Luccio’ Sangiovese Rose – Clare Valley SA | G8.9 | Btl34.0 | ||||||||
| Grilled SA King George Whiting | 39.9 | |||||||||
| Locally sourced King George whiting served on a bed of lentil and quinoa salad with | ||||||||||
| fresh tomatoes and cucumber tossed in extra virgin olive oil | ||||||||||
| Wilson ‘Polish Hill River’ Riesling – Clare Valley SA | G12.9 Btl49.0 | |||||||||
| South Australian Favourite | ||||||||||
| Aussie Favourite | 39.9 | |||||||||
| Crumbed King George whiting, grilled prawn skewer and salt & pepper squid | ||||||||||
| served with garden salad, chips and tartare sauce | ||||||||||
| Robert Oatley Signature Series Sauvignon blanc – Margaret River WA G10.9Btl39.0 | ||||||||||
| Battered King George Whiting | 39.9 | |||||||||
| Beer battered and served with garden salad, chips and tartare sauce | ||||||||||
| Wilson ‘Polish Hill River’ Riesling – Clare Valley SA | G12.9 Btl49.0 | |||||||||
| Battered Flathead Fillet | 39.9 | |||||||||
| Lemon herb battered flathead fillet served withgarden salad, chips and tartare sauce | ||||||||||
| Pikes ‘Traditionale’ Riesling – Clare Valley SA | Btl46.0 | |||||||||
| PASTA (GF options available on request) | ||||||||||
| Linguini Salmon | 35.9 | |||||||||
| Atlantic Salmon pieces tossed with linguiniin extra virgin olive oil, garlic, hint of chilli, | ||||||||||
| spinach, cherry tomatoes, parsley, capers and fresh dill | ||||||||||
| Hancock & Hancock Grenache Rose – McLaren Vale SA | G9.9 | Btl36.0 | ||||||||
| Linguini Primavera | 26.9 | |||||||||
| Linguini tossed in extra virgin olive oil, garlic, hint of chilli, spinach, cherry tomatoes, | ||||||||||
| parsley and shaved parmesan | ||||||||||
| Robert Oatley Signature Series Pinot Noir – Yarra Valley VIC | G8.9 | Btl34.0 | ||||||||
| From the Grill | ||||||||||
| Rib Eye – 400gms | Black Angus Grass-fed | 49.9 | ||||||||
| Bremerton ‘Old Adam’ Shiraz – Langhorne Creek SA | Btl 89.0 | |||||||||
| Sirloin – 300gms Cape Byron Angus | 42.9 | |||||||||
| Bremerton ‘Coulthard’Cabernet Sauvignon – Langhorne Creek SA | G9.9Btl39.0 | |||||||||
| Lamb Loin Cutlets, Fleurieu Saltbush – 4nos | 38.9 | |||||||||
| Bremerton ‘Selkirk’ Shiraz – Langhorne Creek SA | Btl39.9 | |||||||||
| All mains from the grill are served with crispy enoki mushrooms, oven roasted cherry tomatoes | ||||||||||
| and asparagus with a red wine jus anddauphinoise potatoes | ||||||||||
| PLATTERS | ||||||||||
| Deluxe Platter | Price available on request | |||||||||
| Lobster natural, grilled octopus, battered whiting, chilli mussels, fresh king prawns, oysters natural, smoked salmon, grilled scallops, salt & pepper calamari, crumbed calamari served withchips | ||||||||||
| and Greek salad | ||||||||||
| Champagne Piper-Heidsieck Cuvée Brut NV – Reims FR | G14.9 Btl79.0 | |||||||||
| Chilled Platter | Price available on request | |||||||||
| Lobster natural, oysters natural, fresh king prawns, chilli mussels and smoked salmon served with | ||||||||||
| Greek salad | ||||||||||
| Pikes ‘Traditionale’ Riesling – Clare Valley SA | Btl46.0 | |||||||||
| Sammy’s Platter | 169.9 for 2 person | |||||||||
| (84.9 for every extra person) | ||||||||||
| Grilled king prawns, grilled scallops, battered flathead, grilled King George whiting, crumbed calamari, salt and pepper calamari, smoked salmon, fresh king prawns, chilli mussels, oysters natural all served with chips and Greek salad | ||||||||||
| The Lane Vineyard ‘Block 2’ Pinot Gris – Adelaide Hills | G9.9 | Btl36.0 | ||||||||
| Aussie Platter | 159.9 for 2 person | |||||||||
| (79.9 for every extra person) | ||||||||||
| Battered flathead, crumbed King George whiting, grilled king prawns and calamari, fresh king prawns, smoked salmon, chilli mussels, grilled scallops, natural oysters all served with chips and Greek salad | ||||||||||
| Robert Oatley Signature Series Sauvignon blanc – Margaret River WA | G10.9 Btl39.0 | |||||||||
| Meat Platter | 149.9 for 2 person | |||||||||
| (74.9 for every extra person) | ||||||||||
| Chargrilled Rib Eye steak (400gms), Sirloin (300gms), Lamb Cutlets (4 nos.) and chicken all served with chips, | ||||||||||
| Greek salad and warm pita bread | ||||||||||
| Bremerton ‘Tamblyn’ Cabernet Shiraz Malbec Merlot -Langhorne Creek SA G8.9 Btl 34.0 | ||||||||||
| Grilled Seafood Platter | Price available on request | |||||||||
| Grilled Lobster, grilled king prawns, grilled octopus, grilled scallops, grilled King George whiting all served with sweet potato chips and Greek salad | ||||||||||
| Oakridge ‘Willowlake’ Chardonnay – Yarra Valley VIC | Btl56.0 | |||||||||
| Alterations to platters may incur additional charge, please ask our friendly staff for assistance. All platters are minimum 2 people & prices may change based on seafood prices | ||||||||||
| WHOLE LOBSTER (SEASONAL) | ||||||||||
| Natural (GF) | Price available on request | |||||||||
| Served with Greek salad | ||||||||||
| Champagne Piper-Heidsieck Cuvée Brut NV – Reims FR | G14.9 Btl79.0 | |||||||||
| Mornay | Price available on request | |||||||||
| Traditional style, oven baked with gratinated cheese served with Greek salad | ||||||||||
| Domaine Joseph Drouhin ‘Vaudon’ Chablis Chardonnay – Bourgogne FR | Btl 74.0 | |||||||||
| Thermidor | Price available on request | |||||||||
| Mornay style, flamed with brandy and Dijon mustard served with Greek salad | ||||||||||
| Rose Mirabeau ‘Etoille’ AOC – Provence FR | Btl 42.0 | |||||||||
| SIDES + EXTRAS | ||||||||||
| Chips & Aioli | 6.9 | |||||||||
| Sweet Potato Chips& Aioli | 8.9 | |||||||||
| Kalamata Olives | 4.9 | |||||||||
| Greek Salad | 9.9 | |||||||||
| Lentil & Quinoa Salad | 9.9 | |||||||||
| Green Vegetables | 9.9 | |||||||||
| Garlic, lemon andextra virgin olive oil dressing | ||||||||||
| CHILDRENS MENU | ||||||||||
| (12 Yrs. or younger) | ||||||||||
| Battered or Grilled Flathead | 17.9 | |||||||||
| Served with chips | ||||||||||
| Crumbed Calamari | 14.9 | |||||||||
| Served with chips | ||||||||||
| Chicken Nuggets | 14.9 | |||||||||
| Served with chips | ||||||||||
| DESSERTS | ||||||||||
| Sammy’s Cheese Plate | 18.9 | |||||||||
| Selection of three local cheeses accompanied with fruit and nuts | ||||||||||
| Sweet wine Rymill Botrytis Traminer Coonawarra SA | G 4.9 Btl 34.0 | |||||||||
| Acai Berry Cheesecake (V) | 16.9 | |||||||||
| House-made raw energy cheesecake topped with fresh berries, | ||||||||||
| served with seasonal fruits and coconut cream | ||||||||||
| Sweet wine Rymill Botrytis Traminer Coonawarra SA | G 4.9 Btl 34.0 | |||||||||
| Chocolate Brownie (GF) | 15.9 | |||||||||
| Served with vanilla bean ice cream and warm chocolate sauce | ||||||||||
| Bremerton ‘Mistelle’ Fortified Chardonnay Langhorne Creek SA | G 4.9 Btl 34.0 | |||||||||
| Sticky Date Pudding | 15.9 | |||||||||
| Baked apple, date and cinnamon served with a toffee sauce and vanilla bean ice cream | ||||||||||
| Sweet wine Rymill Botrytis Traminer Coonawarra SA | G 4.9 Btl 34.0 | |||||||||
| Sorbet of the Day | 15.9 | |||||||||
| Ask your waitstaff for today’s flavours | ||||||||||
| Ice Cream Sundae | 9.9 | |||||||||
| Choice of chocolate fudge, toffee or mixed berry compote | ||||||||||
| Coffee &Petit Four | 9.9 | |||||||||
| Your choice of coffee served with bite size choux pastry | ||||||||||
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