Dining Room
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.
Brunch Club has arrived! Enjoy this new dining experience every Saturday and Sunday between 9am and 1pm.
Monday to Friday – Lunch and Dinner
Saturday to Sunday – Brunch, Lunch and Dinner.
pasta and risotto
Signature Moreton Bay Bug Spaghettini
chilli, garlic, parsley
Veal Ragu Rigatoni
aged parmesan, lemon thyme pangrattato
Wild Mushroom Risotto
celeriac, black truffle
Tiger Prawn Risotto
tomato sugo, bottarga, parmesan
from the land
Southern Ranges, Grass Fed, MB4+, VIC
Scotch Fillet 300g
O'Connor, Free Range Grain Fed MB2+, Gippsland, VIC
Eye Fillet 220g
Collinson & Co, Grass Fed MB3+, SA
Striploin Bone In 450g
The Vintage Beef Co, Grass Fed, Galiciana MB3+, TAS
RIbeye Bone In (min 1kg)
Mayura Station, Limestone Coast, SA
Bavette, Signature Series 250g
T-Bone, Gold Label, 21 Days Dry Aged 1.5kg
Westholme, QLD
Picanha MB7, 250g
Short Rib Bone In MB4 (min 800gm)
Sher, VIC
Ribeye Bone In, Black Label, MB9+, 21 Days Dry Aged (min 800gm)
Thomas Farms, SA
lamb rack 350g
Woodfired Baby Chicken
pickled cauliflower, mojo verde, black garlic romesco
SAUCES AND BUTTERS
one sauce / butter per steak
