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Coast Team Favourite ENTREES |
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Adam, Sous chef |
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Raw Kingfish with balsamic and capers |
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The white Balsamic really compliments the top quality King fish and the oak smoked salt give the dish something special. This dish has a real sashimi feel, (nothing at all like a carpaccio). A great start to a degustation or a entrée for the whole table.
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| giulio, head waiter |
| Grilled Prawns, broad beans, smoked peppers and aioli |
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A visually satisfying dish, alluring and mouth watering. A perfect combination of distinct flavours, combined to create a true dish to remember.
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| HAYLEY, waiter |
| Bean and Cavolo Nero Minestrone |
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The minestrone is heart-warmingly delicious, with generous chunks of onion, legumes and cherry tomatoes that just melt in your mouth, the rustic sourdough and grated parmesan finishes the dish beautifully.
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| Paul, waiter |
| Black Pepper Risotto with Taleggio Cheese |
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This dish has been on our menu for quite a while and there's a very good reason for this - the black pepper risotto with taleggio cheese is sensational and my absolute favourite. It takes 35 minutes but the wait is definitely worth it. With the first bite you're hooked and just want more and more! Luckily it comes as a main course as well.
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| Wayne, Senior chef de partie |
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Prawns, broad beans, smoked peppers and aioli
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Who can resist fresh seafood? Visually appealing the bright colours of this dish certainly lift the spirits on a cold Winter's day.
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| Danny, comi chef |
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Oysters |
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Fresh, clean and juicy our oysters are shucked to order, ready for service. Served natural and unwashed - the mixed oyster plate is the perfect entrée. Yum!
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| Katey, apprentice Chef de partie |
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Tagliatelle with white truffle butter and Brussels sprouts |
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Simple but strong flavours, the Brussels sprouts have a sweet green flavour and still have a slight crunch when cooked adding texture to the dish.
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| stefano, chef de partie |
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Quail breast and legs, pear and gorgonzola |
| The quails legs and breasts are marinated in EVOO, garlic and Sagehe. The sauce is sweet with a nice vinegar kick! The gorgonzola and pears work so well together. I also like the presentation. |
