Coogee Pavilion Ground Floor

Daily selection - freshly shucked at the bar. Served natural with traditional condiments

white soy and black pepper dressing, dried crackling, purslane

black fungus, Szechuan-ginger vinegar, cucumber

umami mayo, shiso, dried ham

pickled ginger, wasabi

garlic pizza bread

crisp thyme, chilli aioli

with dried Proscuitto, shaved Venetian cheese, sherry vinegar, purslane

crispy garlic and shallot, lemon

torn stonefruit, honey, thyme, olive oil

chilli, garlic, parsley, lemon

tuna conserva, fried capers and parsley

pickled cherries

bonito crema, chilli-white pepper and vinegar dressing

olive oil, summer basil, parmigiano

spanner crab, garlic chives, lemon, capers, chilli with pangrattato

with mint, cherry tomatoes, preserved lemon dressing

olive oil poached tuna, heirloom tomatoes, runner beans, leaves, soft boiled egg with Italian dressing

Cook's co-op rocket, roasted almonds, green goddess dressing

charred sweet corn, avocado, coriander, roast peppers & radish salad

celery, lemon mayo, chives

b+b pickle slaw, spicy mayo, soft bun

american cheese, lettuce, tomato, onion, pickle, burger sauce

chips, lemon, tartare sauce

celery heart salsa verde, fried sourdough crumbs

white soy, grape seed oil, lemon

pot roasted in garlic butter, fresh curry leaf and chilli oil

scallops, prawn, mussels, pippies, squid and fish with warm chive and black pepper viniagrette

charred in vine leaves and served with a preserved lemon and garlic dressing

A selection of fillet and whole fish available daily. Check our boards for the selection

1/2 southern rock lobster, 1/2 mud crab, 2 cooked Moreton Bay bugs, 6 cooked king prawns, 2 raw Hervey Bay scallops, 2 raw scampi, 12 freshly shucked oysters, traditional condiments, lemon

Caramelised garlic and black pepper, drawn butter OR White soy, chilli and garlic chive broth Brought to your table w/ hammer & tongs

45 day dry-aged Ranger's Valley Rib-eye, black garlic and lemon thyme lardo butter

peach bbq sauce, burnt onions, smoked salt

Pavilion fondue, fried capers, shoestring fries

dried mushroom, native greens, burnt lemon

fennel salt, salsa verde radishes, mustard jus

exotic spice, mint and malt vinegar spice, cosberg lettuce