An ocean to plate philosophy inspires everything we do. Every morning, The Atlantic team hand-picks an unrivalled selection of wild and sustainable fish, unique oyster varieties and pristine shellfish.
We have created a menu designed to rouse the senses and celebrate the pure tastes of the ocean. This harvest is complemented by carefully-sourced produce from Australia’s best local and specialist suppliers.
two pieces each
fermented romesco, aged manchego cheese
15
16
betel leaf, kaffir lime, fermented chili
18
add baeri caviar to your bites
18
natural, alto merlot mignonette, lemon
5.5 ea
kilpatrick, kaiserfleisch
6.5 ea
steamed, chicken shoyu, brown butter, chives
6.5 ea
55
served with crumpets, crisp russet potatoes, crème fraiche
beluga 20g
360
kristal 30g
220
transmontanus 30g/10g
180/70
oscietra 20g
165
yuzu crème fraiche, fresh lemon
62
marie rose, fresh lemon
52
prawn aioli, roasted sesame dressing, fresh lemon
MP
moreton bay bug, king prawns, portalington mussels, cloudy bay diamond clams, pacific and rock oysters
295
half wa crayfish, king prawns, abrolhos island scallops, leeuwin coast akoya, king george whiting
305
taramasalata, bottarga
15
abalone hot sauce
24
grilled zucchini, alto olive oil
26
rocket, parmesan, capers, crutons, aged white balsamic
29
cucumber, sunrise lime, sorrel, salmon roe
29
charred avocado, sudachi gel, apple ponzu, rice crisp
29
marie rose, crispy cos, grilled milk bun
34
spanner crab, baeri caviar
32
roasted peanut puree, pomelo salad, hot mint
33
spicy bunya nut romesco, oregano, olive oil, freshly squeezed lemon
36
yuzu oyster mayo, furikake, lemon
32
chilli jam
38
dill, lemon, caper, brown butter
MP
woodfired, baby leeks, pinenut and raisin gremolata, parsley cream
46
crispy scales, peperonata, clams, saffron bouillabaisse
49
beer battered, celeriac remoulade, fat chips, saltbush vinegar salt
49
woodfired, kohlrabi, edamame, sake beurre blanc
57
pan fried, fondant potatoes, brussel sprouts, fish jus
63
harissa, pickled onions, coriander and garlic yoghurt
39
roasted garlic, lamb jus
48
roasted garlic, red wine jus
59
roasted garlic, red wine jus
59
garlic parsley butter, red wine jus
74
celeriac, black truffle
38
squid ink, chilli, garlic, crème fraiche, parsley pangratatto
42
tomato sugo, bottarga, parmesan
44
chilli, garlic, parsley
59
cooked over woodfire and served with two sides
garlic butter, saltbush, lemon
MP
koji butter, sea succulents, nori
75/500g
21 day dry aged, red wine jus, lobster butter
290/kg
21 day dry aged, red wine jus, truffle butter
420
we prepare with care, please allow 45 minutes for larger dishes
cajun salt
13
fermented persimmon vinaigrette, aged comté
17
17
pomegranate labneh, almond dukkah
18
22
valrhona chocolate, roasted peanuts, salted caramel
22
rhubarb, custard, strawberry consommé
19
f rozen lemon, noisette cake, pollen cream
19
three types of cheese, honeycomb, sourdough crackers
33
need it now or take it to go?
12
see waiter for selection
14