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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.
Kitchen’s choice
Can’t decide? Let us feed your table  60 pp
Shared plates
½ shell Shark Bay scallop, shallot sauce 7 each
Fish finger sandwich, tartare sauce 7 each
Radicchio wrapped king prawn, caper salad  (gf)(df) 7 each
Bunkers sourdough, cultured butter  (v) 7
Marinated olives  (gf)(v) 10
Sweet and sour kale, mixed grains, raisins, orange  (v) 19
Salt baked pumpkin, spiced pepita seed puree, nuts  (gf)(v) 21
Cockburn sound mussels, white wine cream sauce, parsley (gf) 22
Fish carpaccio, horseradish, pickled friggitelli, beach herbs (gf) 26
Busselton octopus, roasted potato, salsa verde (gf)(df) 30
Shark Bay crab pasta, chilli, tomato, macadamia nuts  (df) 34
Today's market fish, charred broccolini, bacon & seaweed sauce  (gf) 40
Dry aged 300g scotch fillet steak, mustard, truffle butter  (gf) 44
Shoestring fries, old bay seasoning, lemon mayonnaise  (gf)(df)(v) 12
Sweet treats & cheese
Ice cream or sorbet  (v) 4/scoop
Rhubarb, cheesecake, almonds, hazelnuts (gf)(v) 16
Bahen & Co chocolate parfait, white chocolate crunch  (v) 16
Yallingup cheese, rye lavosh  (v) 16
Affogato, espresso, Frangelico liqueur, ice cream 16
Millbrook Pedro Ximenez 13.5/50
Smithbrook Botrytis Semillon
Espresso Martini 17
Glenmorangie Single Malt Whisky 10yrs 12
Tea & Coffee
Seven seas tea
English, breakfast, Earl Grey, Masala chai, rooibos, lemongrass & 
ginger, peppermint, chamomile, Sencha green
The Cape Effect coffee roasters 4.5/5
Extra shot, Soy, Almond .50/1
(gf) - gluten free (df) = dairy free (v) = vegetarian