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.

Breads

Stone Baked Garlic Bread (v) 14
Stone Baked Sourdough Cob (vv) 17

w romesco dip, confit garlic & butter bean hummus

Starters

Warm Olives & Feta (v, gf) 15

w garlic, rosemary & sherry vinegar
Lobster Arancini 28

w pickled fennel, cucumber & gochujang aioli
Crispy Halloumi Fries (v, gf) 18

w candied jalapeno, chilli syrup & honeycomb nibs

Salads

Garden Salad (vv) 15

mesclun, cucumber, tomato, Spanish onion, and a lemon herb vinaigrette
Greek Salad 17

cucumber, tomato, capsicum, Kalamata olives, marinated feta, anchovies, and oregano
Lagoon Salad 39

w mesclun, hot smoked salmon, fresh prawns, tuna tartare, charred asparagus & avocado

Oysters

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

Natural 51 / 32

w mignonette dressing
Toasted Macadamia 51 / 32

w cultured cream, lime, local honey & shaved macadamia
Thai Chilli 51 / 32

w lime, chilli and citrus dressing
Bloody Mary 7 ea

served in a shot glass w vodka, tomato juice & tabasco
Kilpatrick 51 / 32

w bacon and spicy tomato sauce
Mornay 51 / 32

w white mornay sauce and cheddar

Entrees

BBQ Octopus (gf) 29

marinated w garlic, chilli & ginger & pan fried
Hot Smoked Tasmanian Salmon (gf) 26

w green beans, olives, tomatoes, gem lettuce, lemon caper vinaigrette & soft boiled egg
Chicken Nicoise (gf) 26

w green beans, olives, tomatoes, gem lettuce, lemon caper vinaigrette & soft boiled egg
Creamy Burrata (v, gf) 25

w heirloom tomatoes, tomatoes, torn basil & white balsamic vinaigrette
Grilled King Prawns (gf) 28

w garlic, chilli & lemon herb butter w chargrilled sourdough
Salt & Pepper Calamari 26

w lemon & fermented chilli aioli
Jervis Bay Mussels 28

w white wine, garlic, cream & parsley served w toasted sourdough

Seafood

Humpty Doo Barramundi Fillet (gf) 47

w fennel velouté, white balsamic dressed heritage tomatoes & olive parmentier potatoes
Add 2 chargrilled Queensland king prawns +24
Local Snapper Fillet 46

beer battered w chips & garden salad Or grilled w buttered herb potatoes, greens & sauce vierge (gf)
Whole Lemon Sole (gf) 59

grilled w toasted almonds, lemon & caper butter & herb buttered chats
Sesame-Crusted Salmon 47

w romesco, charred broccolini, chat potatoes, tomato, caper & herb dressing
Linguine Frutti di Mare 45

w clams, prawn, mussels & calamari, Napoli sauce & torn basil
BBQ Queensland King Prawns 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

Meat & Poultry

Crispy Pork Belly (gf) 45

w honey roast Vichy carrots, fondant potato, carrot puree & apple brandy jus
Pan Roasted Chicken Supreme (gf) 44

w caramelised cauliflower puree, chat potatoes & buttered greens w pomegranate & almond dressing
Confit Duck Leg 49

w duck sauce, chargrilled gem lettuce, pea, pancetta & wild mushroom
Grain Fed Angus Striploin 300g (gf) 58

w roast marrow on the bone, caramelised eschalots & garlic, thyme chat potatoes w dressed rocket & water cress
Add half grilled WA lobster w garlic lemon butter +55
Add 2 chargrilled Queensland king prawns +24
Grain Fed Angus Tenderloin 220g (gf) 68

w garlic & tarragon bone marrow butter, caramelised eschalots & garlic, thyme chat potatoes w dressed rocket & water cress
Add half grilled WA lobster w garlic lemon butter +55
Add 2 chargrilled Queensland king prawns +24
Add a sauce (gf) peppercorn & brandy cream or a rich red wine jus +5

Signature Seafood Platters

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

Blue swimmer crab
Moreton Bay bugs
Queensland king prawns
Half WA Lobster
Grilled Barramundi
served w garlic & chilli butter sauce
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
Served w aromatic rice

Cold:
Balmain bugs
Hot smoked Tasmanian salmon
Natural oysters w mignonette dressing
Fresh king prawns
Chef selection of sashimi
Hot & Cold Seafood Platter for Two 269
Hot & Cold Seafood Platter for Three 369

Sides

Hand-cut Chips (v) L 11 / S 7

w lime aioli
Hand-cut Truffle Chips (v) 17

w shaved parmesan & shallots
Crushed Chat Potatoes (v) 12

w sesame butter
Steamed Jasmine Rice (vv) 7
Hand-picked Greens (v) 18

w toasted almond butter
Garden Salad (vv) 15
Greek Salad 17

Desserts

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

Cheese menu

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 7 days a week.

Takeaway Platters Special

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

Blue swimmer crab
Moreton Bay bugs
Queensland king prawns
Half WA Lobster
Grilled Barramundi
served w garlic & chilli butter sauce
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
Served w aromatic rice

Cold:
Balmain bugs
Hot smoked Tasmanian salmon
Natural oysters w mignonette dressing
Fresh king prawns
Chef selection of sashimi
Hot & Cold Seafood Platter for Two 269
Hot & Cold Seafood Platter for Three 369

Breads

Stone Baked Garlic Bread (v) 14
Stone Baked Sourdough Cob (vv) 17

w romesco dip, confit garlic & butter bean hummus

Starters

Warm Olives & Feta (v, gf) 15

w garlic, rosemary & sherry vinegar
Lobster Arancini 28

w pickled fennel, cucumber & gochujang aioli
Crispy Halloumi Fries (v, gf) 18

w candied jalapeno, chilli syrup & honeycomb nibs

Salads

Garden Salad (vv) 15

mesclun, cucumber, tomato, Spanish onion, and a lemon herb vinaigrette
Greek Salad 17

cucumber, tomato, capsicum, Kalamata olives, marinated feta, anchovies, and oregano
Lagoon Salad 39

w mesclun, hot smoked salmon, fresh prawns, tuna tartare, charred asparagus & avocado

Oysters

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

Natural 51 / 32

w mignonette dressing
Toasted Macadamia 51 / 32

w cultured cream, lime, local honey & shaved macadamia
Thai Chilli 51 / 32

w lime, chilli and citrus dressing
Bloody Mary 7 ea

served in a shot glass w vodka, tomato juice & tabasco
Kilpatrick 51 / 32

w bacon and spicy tomato sauce
Mornay 51 / 32

w white mornay sauce and cheddar

Entrees

BBQ Octopus (gf) 29

marinated w garlic, chilli & ginger & pan fried
Hot Smoked Tasmanian Salmon (gf) 26

w green beans, olives, tomatoes, gem lettuce, lemon caper vinaigrette & soft boiled egg
Chicken Nicoise (gf) 26

w green beans, olives, tomatoes, gem lettuce, lemon caper vinaigrette & soft boiled egg
Creamy Burrata (v, gf) 25

w heirloom tomatoes, tomatoes, torn basil & white balsamic vinaigrette
Grilled King Prawns (gf) 28

w garlic, chilli & lemon herb butter w chargrilled sourdough
Salt & Pepper Calamari 26

w lemon & fermented chilli aioli
Jervis Bay Mussels 28

w white wine, garlic, cream & parsley served w toasted sourdough

Seafood

Humpty Doo Barramundi Fillet (gf) 47

w fennel velouté, white balsamic dressed heritage tomatoes & olive parmentier potatoes
Add 2 chargrilled Queensland king prawns +24
Local Snapper Fillet 46

beer battered w chips & garden salad Or grilled w buttered herb potatoes, greens & sauce vierge (gf)
Whole Lemon Sole (gf) 59

grilled w toasted almonds, lemon & caper butter & herb buttered chats
Sesame-Crusted Salmon 47

w romesco, charred broccolini, chat potatoes, tomato, caper & herb dressing
Linguine Frutti di Mare 45

w clams, prawn, mussels & calamari, Napoli sauce & torn basil
BBQ Queensland King Prawns 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

Meat & Poultry

Crispy Pork Belly (gf) 45

w honey roast Vichy carrots, fondant potato, carrot puree & apple brandy jus
Pan Roasted Chicken Supreme (gf) 44

w caramelised cauliflower puree, chat potatoes & buttered greens w pomegranate & almond dressing
Confit Duck Leg 49

w duck sauce, chargrilled gem lettuce, pea, pancetta & wild mushroom
Grain Fed Angus Striploin 300g (gf) 58

w roast marrow on the bone, caramelised eschalots & garlic, thyme chat potatoes w dressed rocket & water cress
Add half grilled WA lobster w garlic lemon butter +55
Add 2 chargrilled Queensland king prawns +24
Grain Fed Angus Tenderloin 220g (gf) 68

w garlic & tarragon bone marrow butter, caramelised eschalots & garlic, thyme chat potatoes w dressed rocket & water cress
Add half grilled WA lobster w garlic lemon butter +55
Add 2 chargrilled Queensland king prawns +24
Add a sauce (gf) peppercorn & brandy cream or a rich red wine jus +5

Sides

Hand-cut Chips (v) L 11 / S 7

w lime aioli
Hand-cut Truffle Chips (v) 17

w shaved parmesan & shallots
Crushed Chat Potatoes (v) 12

w sesame butter
Steamed Jasmine Rice (vv) 7
Hand-picked Greens (v) 18

w toasted almond butter
Garden Salad (vv) 15
Greek Salad 17

Desserts

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

Cheese menu

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.

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.