Spring

We pride ourselves on serving free-range ethically sourced meat, poultry and seafood

from family-owned Australian suppliers.

Our free range lamb, beef, poultry and pork are

sourced from ethical Australian farms.

Red Coral Seafood brings the ocean to our doorstep delivering the freshest deep sea treasures, caught daily!

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Our menu is designed for sharing

Plates will be served as they are prepared

Menu Key

Level of chilli:

+ – very mild ++ – medium

+++ – hot

Dietary requirements:

GF – gluten free DF – dairy free V – vegetarian Vegan – vegan

OG – onion/garlic free

Please inform your server of any dietary requirements. We take pride in catering for every palate.

We are happy to adjust most dishes when requested.

Menu items subject to availability.

Small dishes Japanese Seaweed Salad 6 Pickled seaweed with soy, mirin and garlic (v, vegan, df) Haloumi Bao 8 Golden fried salty haloumi with spiced pineapple chutney (v) (+) Dragon’s KimChi 8 Traditional Korean fermented spicy and sour wombok cabbage nashi pear, green apple pickled white radish and shaved spring onion (++) (gf, df) Prawn Dumplings (6) 15 With homemade ginger infused black vinegar Vegetarian Dumplings (6) 12 With homemade ginger infused black vinegar (v, vegan)

Medium dishes

‘Corn’gratulation 15 Oven-baked sweet corn with tomato chutney haloumi, mozzarella cheese on top chervil habanero sexy salt. (+)(v, gf) Grilled Zucchini Salad 18 Sesame-grilled zucchini with lemon ponzu and fried tofu, fermented shiitake mushrooms and edamame beans (v, vegan, df, gf)

Japanese Panko Crumbed Prawns (6) 18 Crispy tiger prawns with umami plum kewpie mayonnaise and sliced lemon (df)

Sashimi of the Day 20 Freshly caught and cut - please ask about today’s catch. With wasabi mentsuyu sauce, pickled ginger, cucumber and tobiko (gf, df)

Large dishes Beef Short Rib 28 Slow cooked with galbi sauce, glazed leek, spring onion, roasted red chilli , pickled green chilli , shaved fresh ginger, sweet marjoram and sesame oil (+)(df, gf) Tofu & Mushroom ‘Steak’ 28 Pan seared tofu and mushroom steak with vegetable yellow curry, shimeji mushrooms, sumac and Asian herbs (+) (v) Dragon’s Pork Belly 32 Crispy skin pork belly served with roasted button mushrooms, ssamjang sauce, pickled whole shallots, smoky chipotle chicharrones, black garlic and fresh herb (df, gf) “Yum Yum” Korean Chicken 35 Boneless buttermilk-marinated Maryland crispy fried chicken with red cabbage, red onion & spring onion garnish (+) Served with your choice of; Yangnyeom Korean sauce Or Honey garlic soy sauce King Ora Salmon 38 Crispy skin salmon fillet, glazed sweet potato, tomkha foam, lemon curd, kelp fritter, roasted coconut and roe (gf, og) Lamb Shoulder (350g) 38 Marinated and slow cooked lamb with infused szechuan pepper and chilli oil. Sautéed garlic, English ‘bunch’ spinach, roasted cherry truss tomatoes and fresh oregano (+)(df, gf)

Sides Steamed Rice 2pp

Thyme Salted French Fries 7.5 Served with Dijon mustard-mayo kissed with Sriracha chilli sauce (+) (v, gf,)

Mustard Yache salad 8 4 Finely cut seasonal vegetables, baby cos, house made mustard dressing and mustard seeds fresh vegetables (v, vegan, df, gf) Steamed Greens 10 Chinese broccoli with homemade oyster sauce, crispy shallots and toasted sesame seeds (df)

Something Sweet Mango Lassi 14 Honey cumin and cardamom frozen mango yoghurt saffron rose strawberries, roasted coconut chilli cashews (gf) Blondie’s Signature Flower Pot 16 Banana sponges, salted caramel, chocolate mousse, cocoa crumble soil and edible flowers Orange Blossom Crème Brulee 18 lavender meringue cookies and black cherry jellies honeycomb toffee crumble (gf)