Please enable JS

Please note this is a sample menu and may be subject to change
Seasonal West Australian seafood writes the menu for us.
Our food, like the view, is best when shared with friends.
  
 
Summer Menu
 
Kitchen’s choice
Can’t decide? Let us feed your table  60 pp
Shared plates
Bunkers sourdough, cultured butter (v) 7
Marinated Albany olives (gf)(ve) 10
Leeuwin Coast pearl oyster “killpatrick” (df)(gf) 5 each
Fish finger sandwich, tartare sauce 7 each
1/2 shell Shark Bay scallop, shallot sauce 7 each
Grape leaf wrapped king prawn, caper salsa (gf) 7 each
Roasted & pickled beetroot, black barley salad  20
Avocado, cacao granola, house cottage cheese (v) 20
Fish carpaccio, fennel, pickled cucumber (df)(gf) 25
Albany mussels, white wine cream sauce, toast  25
Mushroom & ricotta rotolo, sage butter, parmesan (v) 30
Wedge Island octopus, burnt capsicum, glazed potatoes (df)(gf) 32
Today’s market fish, creamed corn, chilli salsa (gf) 40
Chargrilled lamb rump, almond sauce, string beans (df) 42
Shoestring fries, old bay seasoning, lemon mayonnaise (df)(v)(gf) 12
To Finish
Bunkers Ice cream or sorbet  (v) 4/scoop
Yoghurt panna cotta, seasonal fruit, hibiscus granita (gf) 16
Chocolate cream, olive oil, sea salt (gf)(v) 16
Yallingup cheese, rye lavosh, quiche paste  (v) 16
Something to sip
Affogato, espresso, ice cream, Frangelico liqueur 16