The Atlantic Restaurant

blini, classic garnish; rich, clean taste with a full creamy finish, sustainable caviar with a deep brown to jet black hue with a medium-sized bead. 30g

served chilled with condiments

served wood fire grilled with lemon wedges

a robust oyster with a great salty flavour produced by strong tidal movements

mild, refined, delicate, subtle salty characteristics, grown in pristine waters on the NSW north coast

medium salty characteristics with soft, creamy flavours

plump with creamy white meat, consistently softer and highly flavoursome

"tomato four ways" roast tomato coulis, pickled cherry tomato, tomato consommé jelly, tomato skin chip, baby basil

cantaloupe melon jelly, parma ham, apple, micro herb salad

lime curd, confit apples, sugar snap peas, baby watercress, finger limes

crab meat, scallop, moreton bay bug, prawn, iceberg, rockmelon, apple, basil, soft boiled quail egg

pickled cucumber, almonds, preserved lemon, asparagus and avocado gazpacho

corn, saffron, basil

corn, cucumber, red onion and avocado salsa, mint aioli

jalapeno, ponzu

olive oil, garlic, chilli, parsley

sautéed baby spinach, artichokes, green apple chutney

"Waldorf salad" green apple, celery, mayonnaise, mint, walnuts, raspberry gel, baby coriander

pineapple cumberland, soya beans, spring onion, coriander

chopped chive, winter truffle oil

Selection of freshly sliced sashimi, freshly shucked oysters, whole prawns, crab leg, scallops in the shell with lime aioli and moreton bay bugs with cocktail sauce. Served chilled with condiments of: Thai dressing, dill and horseradish crème fraîche, cucumber salsa, soy sauce, red wine vinegar

small, silky flakes, delicate, sweet, white fleshed fish

sweet firm textured white fleshed fish

delicate, soft textured, white fleshed fish

subtle, delicate texture, white fleshed fish

russet Burbank chips, lemon, tartar sauce

mixed leaf salad, lemon

new season asparagus, blood orange, daikon, micro basil, orange, saffron, star anise reduction

mediterranean vegetables, fresh cucumber and dill salad, prawn and shellfish vinaigrette

mushroom and risoni scented with tarragon, wagyu bresaola, hazelnut jus

red onion, basil, tomato, balsamic vinegar

"Petits Pois à La Française" peas, cos lettuce, bacon, mint, crème fraîche, sweet garlic jus

braised savoy cabbage, confit duck meat, truffle jus

grilled asparagus, spiced onion puree, fig compote scented with balsamic, confit cherry tomato jus

wood fire grilled, sea salt, olive oil, lemon

wood fire grilled, sea salt, olive oil, lemon

wood fire grilled, sea salt, olive oil, lemon

fennel, pears, lemon olive oil dressing

orange segments, walnuts, miso dressing

cherry tomatoes, cucumber, witlof, French dressing

fetta cheese, red onion, dried cranberries, balsamic dressing

confit tomato, sun dried tomato, tomato coulis, basil, garlic, balsamic vinegar

garlic, shallot, goats curd, pine nuts

preserved lemon, parmesan, lemon oil

rosemary, garlic, sea salt

butter, cream