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 – available every Saturday and Sunday between 9am and 12pm.
Monday to Friday – Lunch and Dinner
Saturday to Sunday – Brunch, Lunch and Dinner.
Minimum Two Pieces of Each
11.5 per piece
Croquette, Truffle Pecorino, Horseradish Mayo
Foie Gras, Buckwheat Crumpet
Peperonata, Dark Rye
Celeriac, Calamansi, Cos
Add Baeri Caviar (3g) to Your Bites
+ 20
Minimum Three Oysters Per Order
Natural Bistro (Small Size)
6ea / 60 doz
Natural Plate (Large Size)
7.5ea / 80 doz
Kilpatrick, Mornay and Steamed - Add $1 per oyster
55 / 1/2 doz
Half Dozen with Caviar (3g)
55
Dozen with Caviar (6g)
99
Yuzu Crème Fraîche, Fresh Lemon
63
Marie Rose, Fresh Lemon
52
Crumpets, Crisp Russet Potatoes, Crème Fraîche
Beluga (20g)
360
Kristal (30g)
220
Transmontanus (30g/10g)
180/70
serves two
Moreton Bay Bug. Abrolhos Island Scallops, QLD Prawns, Pacific and Rock Oysters, Port Arlington Mussels, Kingfish and Salmon Sashimi, Salmon Roe
330 full / 175 half
Moreton Bay Bug, QLD Prawns, Abrolhos Island Scallops, Pacific and Rock Oysters, Tasmanian Abalone, Rock Flathead
350 full / 190 half
Taramasalata, Bottarga
15
Green Chilli Zhoug
38
Wandin Yallock Heirloom Tomatoes, XO Jam
27
Trout Roe, Pickled Daikon, Yuzu Ponzu
36
Salmon Roe, Avocado, Pickled Mandarin, Corn Aioli
31
Green Chili, Cilantro, Pineapple Salsa, Verjus
31
Marie Rose, Crispy Cos, Toasted Milk Bun
38
Roasted Potato, Wagyu Fat, Egg Yolk
33
Spicy Romesco, Oregano, Olive Oil, Freshly Squeezed Lemon
37
Nam Jim, Kaf fir Kosho, Charred Lime
32
Charred Leeks, Parmesan, Bone Marrow and Pepita
29
Abalone Hot Sauce, Cos Lettuce
24
Chargrilled, Muhammara, Garlic Honey
27
Marinière, Smoked Paprika, Crusty Bread
32
Zaalouk, Charred Lemon
41
Pomme Purée, Pickled Radish, Crispy Kale, Jus
42
Chili, Garlic, Parsley
55
Aged Parmesan, Lemon Thyme Pangrattato
39
Celeriac, Black Truffle
42
Deep Fried, Steamed Rice, Herbs, Spicy Tamarind Sauce
MP
Homemade Tartare, Mushy Peas, Vinegar Salt, Beer Battered Fat Chips
Select Your Fish
Flathead (160g), Lakes Entrance, VIC
42
Aquna Murray Cod (160g), Griffith, NSW
49
King George Whiting (Average 150g), Corner Inlet, VIC
MP
Dill, Lemon, Caper, Brown Butter
MP
Garlic Parsley Butter, Lemon
MP
Ser ved with Shaved Zucchini and Herb Salad, Alto Lemon Olive Oil
King George Whiting (Average 150g), Corner Inlet, VIC
MP
Collinson Coral Trout (180g), Bowen, QLD
67
Infinity Blue Baby Barramundi (160g), VIC
45
John Dory, Lakes Entrance (160g), VIC
48
Scotch Fillet (300g)
69
Striploin (200g)
54
Eye Fillet (220g)
69
Striploin Bone In (450g)
82
Ribeye Bone In (Average 1kg)
21 / 100g
Bavette, Signature Series (250g)
74
T-Bone, Gold Label, 21 Days Dry Aged (1.5kg)
420
Scotch Fillet “Gourmet” MB5 (300g)
129
Ribeye Bone In, Black Label, MB9+, 21 Days Dry Aged (Average 1kg)
28 / 100g
Eye Fillet, MB8 (200g)
86
Lamb Rack, GLQ 5+ (350g)
69
One Sauce or Butter Per Steak
4 ea
Beef Jus
Wild Mushroom
Bordelaise
Bearnaise
3 ea
Lobster
Truffle
Garlic Parsley
White Anchovy Vinaigrette, Aged Comté
16
Cajun Salt
13
18
Tallow, Lemon Thyme
19
Grain Mustard, Chives
16
Pecorino
19
21
Toum, Sumac
16
Vivian’s Honey, Salsa Verde, Dukkah
17
Shallots, Riesling, Chervil
22
Crème Fraîche
16
Cacao Barry Tanzanie Chocolate, Roasted Peanuts, Salted Caramel
22
Trio of Cheese, Honeycomb, Lavosh
33
Caramelised Puf f Pastry, Vanilla, Calvados
22
Grand Marnier, Mandarin Jelly, Sugar Snap Tuile
19
36
Add Goslings 151 Dark Rum
+ 4
One Scoop
6
Three Scoops
15
Need it now or take it to go?
15
See wait for selection
14
