Lunch Menu
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 |