Our Menu

WELCOME TO "AUSTRALIA'S FAVOURITE" RESTAURANT

Our A La Carte menu is available for lunch and dinner.

We happily cater for all dietary requirements, and most of our menu can be made gluten-free on request (just ask your waiter).

Note through the festive season (November and December), and on days such as (but not limited to) Christmas Day, New Year’s Eve, Valentine’s Day and Melbourne Cup, special occasion set-menus will be in place.

On very busy days, a reduced menu will be in place.

Menus are subject to change due to the seasonal nature and availability of produce. 

Starters
  • Stone Baked Garlic Bread (v) 14
  • Warm Olives & Feta (v, gf) 15

    w garlic, rosemary & sherry vinegar

  • Crispy Halloumi Fries (v, gf) 18

    w candied jalapeno, chilli syrup & honeycomb nibs

  • Aussie Tiger Prawns (gf) 22 – 250g
    30 – 500g

    w cos lettuce & cocktail sauce

  • Garden Salad (vg, gf) 15

    mesclun, cucumber, tomato, Spanish onion, and a lemon herb vinaigrette

  • Greek Salad 17

    cucumber, tomato, capsicum, Kalamata olives, marinated feta, anchovies, and oregano

  • Hand Cut Chips (v, vgo) L 11 / S 7

    w lime aioli

  • Hand Cut Truffle Chips (v) 17

    w shaved parmesan & shallots

  • Rosemary & Thyme Roasted Chat Potatoes (v, gf) 9
  • Steamed Aromatic Jasmine Rice (v, gf) 7
  • Seasonal Greens (v, gf) 9

    w toasted almond & caper lemon butter

Freshly Shucked Sydney Rock Oysters. Pricing listed as half dozen.

  • Natural 32

    w mignonette dressing

  • Thai Chilli 32

    w lime, chilli and citrus dressing

  • Kilpatrick 32

    w bacon and spicy tomato sauce

  • Mornay 32

    w white mornay sauce and cheddar

  • Bloody Mary 7 ea

    served in a shot glass w vodka, tomato juice & tabasco

  • BBQ Octopus (gf) 29

    marinated w garlic, chilli & ginger & pan fried

  • Jervis Bay Mussels (gfa) 28

    w tomato, chilli & garlic sauce, finished w basil & sourdough bread

  • Creamy Burrata (v, gf) 25

    w heirloom tomatoes, tomatoes, torn basil & white balsamic vinaigrette

  • Kingfish Crudo (gf) 29

    w ruby grapefruit, black olive & watermelon radish

  • Salt & Pepper Calamari 26

    w lemon & fermented chilli aioli

  • Hot Smoked Tasmanian Salmon (gf) 23

    w green beans & fennel w tomato & anchovy dressing

  • Grilled Market Fish 47

    Choose Your Fish:
    • Humpty Doo Barramundi
    • Local Snapper Fillet
    • Tasmanian Salmon

    Choose Your Accompaniment:
    • Maple & ginger glaze, miso butter pumpkin & nori cracker (gf)
    • Mussel & saffron chowder sauce w creamed potato & pangratatta (gfo)
    • Lemon & garlic butter sauce, shallots & crispy capers w rosemary & thyme chat potatoes (gf)

  • Local Snapper Fillet 42

    beer battered w chips & dressed garden salad

  • Whole Lemon Sole (gf) 59

    grilled w toasted almonds, lemon & caper butter & herb buttered chats

  • King Prawn Linguine 45

    Australian king prawns, cherry tomatoes, chilli & garlic w shaved parmesan & parsley

  • BBQ Queensland Prawns (gf) 69

    w chilli, ginger & garlic sauce (“the lot”) OR garlic lemon butter served w aromatic rice

  • Grilled Moreton Bay Bugs 78

    w chilli, ginger & garlic sauce (‘the lot’) or garlic lemon butter. Served w aromatic rice

  • Live Local Lobster (when available) 23/100g

    mornay or grilled w lemon garlic butter. Served on w aromatic rice

  • Pork Chop Milanese 42

    panko & parmesan crusted, w tomato & garlic, Napoli sauce, w rocket, parmesan & caper salad

  • Pan Roasted Chicken Supreme (gf) 39

    w broccolini sauteed in garlic butter, & truffle & hazelnut cream sauce

  • Grain Fed Angus Striploin 300g (gf) 58

    chargrilled & basted in beef tallow w creamed potato & seasonal greens OR chips & salad

  • 220g Grain Fed Angus Tenderloin (gfo) 68

    chargrilled & basted in beef tallow w creamed potato & seasonal greens OR chips & salad

  • Add something extra
  • Half Grilled WA Lobster (gf) 49

    w garlic lemon butter

  • 2 Chargrilled QLD King Prawns (gf) 22
  • Side of Sauce (gf) 5

    creamy mushroom, pepper & brandy cream OR red wine jus

  • Cold Seafood Platter for One 95

    Balmain bugs
    Hot smoked Tasmanian salmon
    Natural oysters w mignonette dressing
    Fresh king prawns
    Chef selection of sashimi

  • Hot Seafood Platter for One 145

    Moreton Bay bugs
    Queensland king prawns
    Half WA Lobster
    Grilled Barramundi
    Panfried Tasmanian salmon

    served w garlic & chilli butter sauce, and aromatic rice

  • Hot & Cold Seafood Platter

    Hot:
    Lobster grilled in garlic butter
    Moreton Bay Bugs w chilli, ginger & garlic cream sauce
    BBQ king prawns w chilli, ginger & garlic cream sauce
    Kilpatrick Oysters w bacon and spicy tomato sauce
    Mornay Oysters w white mornay sauce and cheddar
    Scallops in the shell seared w soy, ginger & shallots
    BBQ octopus marinated w garlic, chilli, and ginger
    Sea salt & cracked pepper calamari w lime tartare
    Beer battered catch of the day

    Cold:
    Balmain bugs
    Hot smoked Tasmanian salmon
    Natural oysters w mignonette dressing
    Fresh king prawns
    Chef selection of sashimi

    served w aromatic rice

  • Hot & Cold Seafood Platter for Two 269
  • Hot & Cold Seafood Platter for Three 369
  • Miso Butternut Pumpkin Risotto (vg, gf) 37

    w crispy kale & sage EVOO

  • Pappardelle Pomodoro (v, vgo) 36

    w Napoli sauce & cherry tomatoes

Enjoy a dessert hand-crafted by our pastry chef, or try a cheese selection sourced by our executive chef. Finish with a barista-made coffee or a beautiful liqueur

  • Noisette Crème Brulee 19.9

    Baked custard infused w hazelnut served w chocolate biscotti & hazelnut praline

  • Baileys Tiramisu 22.4

    Savoiardi biscuits soaked in rich espresso & Baileys Irish Cream w vanilla mascarpone dusted in cocoa & topped w shaved chocolate & chantilly cream

  • Chocolate & Caramel Peanut Bombe 21.2

    Tempered chocolate sphere, 30 second sponge, vanilla bean gelato & peanut brittle w warm salted caramel sauce

  • Honey Wafers 26.2

    Crisp thin wafers w strawberry liqueur crème fraiche, fresh strawberries & chantilly cream

  • Chocolate Ganache Tart 19.5

    Rich, velvety callebaut chocolate ganache, glistening mirror glaze, chantilly cream on buttery shortcrust pastry

  • Baked Cheesecake 21.6

    Light & creamy cheesecake with rich Madagascar vanilla, spiced graham cracker crumb & warm strawberry rhubarb compote

  • Assorted Gelato 18.9

    House-made pistachio & white chocolate gelato, candied pistachio, freeze-dried raspberry & shaved white chocolate

  • Affogato 24.9

    Espresso poured through a tempered chocolate hemisphere w Frangelico liqueur, vanilla bean gelato & biscotti

All cheeses served with Home-made lavosh, fig & smoked honey

  • Double Crème Brie 24.9

    Region: Rhone Valley, France.
    Type: Artisan double cream brie.
    Texture: silky, creamy, soft.
    Tasting Notes: Creamy, salty, buttery.
    Wine suggestion – Tier One Chardonnay by Neil McGuigan.

  • Trawin Blue 24.9

    Region: Fish Creek, Victoria, Australia.
    Type: Artisan handcrafted Blue -veined.
    Texture: smooth, creamy, buttery.
    Tasting Notes: salty, earthiness, hints of spice.
    Wine suggestion: Stonefish Sauvignon Blanc.

  • Waikato Vintage 25.9

    Region: Waikato, Auckland, New Zealand.
    Type: artisan Hard, wash curd, gouda.
    Texture: firm, dense, crumbly.
    Tasting Notes: rich, toffee, herbaceous.
    Wine suggestion: Telling Tales Pinot Noir.

  • Oak Smoked Clothbound cheddar 24.9

    Region: Devon, England.
    Type: farmhouse, hard.
    Texture: springy, buttery.
    Tasting Notes: nutty, oaky, smoky, buttery.
    Wine suggestion: Telling Tales Shiraz.

  • Cheese Tasting Plate 49.8

    A selection of all our cheeses.

Our A La Carte based takeaway menu is available for lunch & dinner

Signature Seafood Platters

Our famous Platter Special is back – takeaway edition! 

  • Cold Seafood Platter for One 95

    Balmain bugs
    Hot smoked Tasmanian salmon
    Natural oysters w mignonette dressing
    Fresh king prawns
    Chef selection of sashimi

  • Hot Seafood Platter for One 145

    Moreton Bay bugs
    Queensland king prawns
    Half WA Lobster
    Grilled Barramundi
    Panfried Tasmanian salmon

    served w garlic & chilli butter sauce, and aromatic rice

  • Hot & Cold Seafood Platter

    Hot:
    Lobster grilled in garlic butter
    Moreton Bay Bugs w chilli, ginger & garlic cream sauce
    BBQ king prawns w chilli, ginger & garlic cream sauce
    Kilpatrick Oysters w bacon and spicy tomato sauce
    Mornay Oysters w white mornay sauce and cheddar
    Scallops in the shell seared w soy, ginger & shallots
    BBQ octopus marinated w garlic, chilli, and ginger
    Sea salt & cracked pepper calamari w lime tartare
    Beer battered catch of the day

    Cold:
    Balmain bugs
    Hot smoked Tasmanian salmon
    Natural oysters w mignonette dressing
    Fresh king prawns
    Chef selection of sashimi

    served w aromatic rice

  • Hot & Cold Seafood Platter for Two 269
  • Hot & Cold Seafood Platter for Three 369
  • Stone Baked Garlic Bread (v) 14
  • Warm Olives & Feta (v, gf) 15

    w garlic, rosemary & sherry vinegar

  • Crispy Halloumi Fries (v, gf) 18

    w candied jalapeno, chilli syrup & honeycomb nibs

  • Aussie Tiger Prawns (gf) 22 – 250g
    30 – 500g

    w cos lettuce & cocktail sauce

  • Garden Salad (vg, gf) 15

    mesclun, cucumber, tomato, Spanish onion, and a lemon herb vinaigrette

  • Greek Salad 17

    cucumber, tomato, capsicum, Kalamata olives, marinated feta, anchovies, and oregano

  • Hand Cut Chips (v, vgo) L 11 / S 7

    w lime aioli

  • Hand Cut Truffle Chips (v) 17

    w shaved parmesan & shallots

  • Rosemary & Thyme Roasted Chat Potatoes (v, gf) 9
  • Steamed Aromatic Jasmine Rice (v, gf) 7
  • Seasonal Greens (v, gf) 9

    w toasted almond & caper lemon butter

Freshly Shucked Sydney Rock Oysters. Pricing listed as half dozen.

  • Natural 32

    w mignonette dressing

  • Thai Chilli 32

    w lime, chilli and citrus dressing

  • Kilpatrick 32

    w bacon and spicy tomato sauce

  • Mornay 32

    w white mornay sauce and cheddar

  • Bloody Mary 7 ea

    served in a shot glass w vodka, tomato juice & tabasco

  • BBQ Octopus (gf) 29

    marinated w garlic, chilli & ginger & pan fried

  • Jervis Bay Mussels (gfa) 28

    w tomato, chilli & garlic sauce, finished w basil & sourdough bread

  • Creamy Burrata (v, gf) 25

    w heirloom tomatoes, tomatoes, torn basil & white balsamic vinaigrette

  • Kingfish Crudo (gf) 29

    w ruby grapefruit, black olive & watermelon radish

  • Salt & Pepper Calamari 26

    w lemon & fermented chilli aioli

  • Hot Smoked Tasmanian Salmon (gf) 23

    w green beans & fennel w tomato & anchovy dressing

  • Grilled Market Fish 47

    Choose Your Fish:
    • Humpty Doo Barramundi
    • Local Snapper Fillet
    • Tasmanian Salmon

    Choose Your Accompaniment:
    • Maple & ginger glaze, miso butter pumpkin & nori cracker (gf)
    • Mussel & saffron chowder sauce w creamed potato & pangratatta (gfo)
    • Lemon & garlic butter sauce, shallots & crispy capers w rosemary & thyme chat potatoes (gf)

  • Local Snapper Fillet 42

    beer battered w chips & dressed garden salad

  • Whole Lemon Sole (gf) 59

    grilled w toasted almonds, lemon & caper butter & herb buttered chats

  • King Prawn Linguine 45

    Australian king prawns, cherry tomatoes, chilli & garlic w shaved parmesan & parsley

  • BBQ Queensland Prawns (gf) 69

    w chilli, ginger & garlic sauce (“the lot”) OR garlic lemon butter served w aromatic rice

  • Grilled Moreton Bay Bugs 78

    w chilli, ginger & garlic sauce (‘the lot’) or garlic lemon butter. Served w aromatic rice

  • Live Local Lobster (when available) 23/100g

    mornay or grilled w lemon garlic butter. Served on w aromatic rice

  • Pork Chop Milanese 42

    panko & parmesan crusted, w tomato & garlic, Napoli sauce, w rocket, parmesan & caper salad

  • Pan Roasted Chicken Supreme (gf) 39

    w broccolini sauteed in garlic butter, & truffle & hazelnut cream sauce

  • Grain Fed Angus Striploin 300g (gf) 58

    chargrilled & basted in beef tallow w creamed potato & seasonal greens OR chips & salad

  • 220g Grain Fed Angus Tenderloin (gfo) 68

    chargrilled & basted in beef tallow w creamed potato & seasonal greens OR chips & salad

  • Add something extra
  • Half Grilled WA Lobster (gf) 49

    w garlic lemon butter

  • 2 Chargrilled QLD King Prawns (gf) 22
  • Side of Sauce (gf) 5

    creamy mushroom, pepper & brandy cream OR red wine jus

  • Miso Butternut Pumpkin Risotto (vg, gf) 37

    w crispy kale & sage EVOO

  • Pappardelle Pomodoro (v, vgo) 36

    w Napoli sauce & cherry tomatoes

Enjoy a dessert hand-crafted by our pastry chef, or try a cheese selection sourced by our executive chef. Finish with a barista-made coffee or a beautiful liqueur

  • Noisette Crème Brulee 19.9

    Baked custard infused w hazelnut served w chocolate biscotti & hazelnut praline

  • Baileys Tiramisu 22.4

    Savoiardi biscuits soaked in rich espresso & Baileys Irish Cream w vanilla mascarpone dusted in cocoa & topped w shaved chocolate & chantilly cream

  • Chocolate & Caramel Peanut Bombe 21.2

    Tempered chocolate sphere, 30 second sponge, vanilla bean gelato & peanut brittle w warm salted caramel sauce

  • Honey Wafers 26.2

    Crisp thin wafers w strawberry liqueur crème fraiche, fresh strawberries & chantilly cream

  • Chocolate Ganache Tart 19.5

    Rich, velvety callebaut chocolate ganache, glistening mirror glaze, chantilly cream on buttery shortcrust pastry

  • Baked Cheesecake 21.6

    Light & creamy cheesecake with rich Madagascar vanilla, spiced graham cracker crumb & warm strawberry rhubarb compote

  • Assorted Gelato 18.9

    House-made pistachio & white chocolate gelato, candied pistachio, freeze-dried raspberry & shaved white chocolate

  • Affogato 24.9

    Espresso poured through a tempered chocolate hemisphere w Frangelico liqueur, vanilla bean gelato & biscotti

All cheeses served with Home-made lavosh, fig & smoked honey

  • Double Crème Brie 24.9

    Region: Rhone Valley, France.
    Type: Artisan double cream brie.
    Texture: silky, creamy, soft.
    Tasting Notes: Creamy, salty, buttery.
    Wine suggestion – Tier One Chardonnay by Neil McGuigan.

  • Trawin Blue 24.9

    Region: Fish Creek, Victoria, Australia.
    Type: Artisan handcrafted Blue -veined.
    Texture: smooth, creamy, buttery.
    Tasting Notes: salty, earthiness, hints of spice.
    Wine suggestion: Stonefish Sauvignon Blanc.

  • Waikato Vintage 25.9

    Region: Waikato, Auckland, New Zealand.
    Type: artisan Hard, wash curd, gouda.
    Texture: firm, dense, crumbly.
    Tasting Notes: rich, toffee, herbaceous.
    Wine suggestion: Telling Tales Pinot Noir.

  • Oak Smoked Clothbound cheddar 24.9

    Region: Devon, England.
    Type: farmhouse, hard.
    Texture: springy, buttery.
    Tasting Notes: nutty, oaky, smoky, buttery.
    Wine suggestion: Telling Tales Shiraz.

  • Cheese Tasting Plate 49.8

    A selection of all our cheeses.

Discover our delightful children’s menu, crafted to satisfy our youngest diners’ tastes.

View our Children’s Menu

Lagoon Restaurant has an extensive beverage menu.

Our wine list is a celebration of some of the most exquisite wines from prestigious vineyards to lesser known boutique producers across the globe.

We like to understand the journey from vineyard to glass, and highlight wines that speak of their origin, and are true to style.

We invite you to browse our selection and choose from our extensive list of Australian wines, as well as wines from the best regions of France, Italy, Spain, Greece, Argentina & Chile.

view our beverage menu

VIEW OUR SET MENU PACKAGE

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