The Atlantic offers a series of menus designed to excite the senses; from the oyster bar and a la carte, through to the degustation menu. Each day Executive Chef Donovan Cooke and his team are inspired by the best wild and sustainable fish, unique oyster varieties and pristine shellfish.
This seafood harvest is complemented by carefully-sourced produce from local and specialist suppliers.
As well as our broad range of seafood, we will offer a small selection of export quality steak, dry aged and grain fed, as well as rare breed pork, Victorian lamb and free range and organic poultry from the barbecue.
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