Seafood Palace

LAND HO! A MIDSUMMER CELEBRATION OF THE SEA

From 08 Feb to 24 March, we offered a special menu featuring all that we love to eat during that time of year - towers of crustacea over ice, scallops roasted in the shell, and the fried fancies of a King Neptune's basket. Start with a crisp Asahi, linger over a Singapore Sling. The world is made of oysters.

 
 

SNACKS

Potato scallop, vinegar salt, salmon roe

Raw Royal Red prawns, dressed cucumber

South Coast Sea Urchin & East Coast Oysters - ½ dozen Sydney rock oysters & ½ dozen uni tongues, kelp cracker, pickled nori & shishito pepper, hot sauce

Southcoast Sea Urchin & East Coast Oysters - ½ dozen merimbula oysters & sea urchins, kelp cracker, pickled nori & shishito, kombu hot sauce (hot sauce fermented in house.

Supernormal Seafood Tower - Rock oyster, Swimmer Crab, tuna tartare, marinaded diamond clams, Fremantle octopus, king prawns, Portarlington mussels, Green lip abalone, condiments.

SMALL PLATES

Shark Bay Scallops, roasted in kelp butter

Marinated octupus, pickled seaweed

King Neptune Seafood Basket - King Prawn toast, Southern Calamari, whiting, school prawns, Moreton Bay bug spring roll

King Neptune Seafood Basket - King Prawn toast, Southern Calamari, whitebait & school prawn fritter, Moreton Bay bug spring roll, served with pickle peppers & condiments

LARGE PLATES

Goolwa Pipis, xo sauce, youtiao doughnuts

½ or whole Southern Rock Lobster, green & red sauce, Kyoto peppers, tortillas


Seafood Palace was a creative collaboration between our kitchen team, front of house team, Projects Of Imagination and Tom Blachford.

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