| Fresh Shucked Oysters (Min Order 4 Oysters) | | |
Natural with Black Pepper & Eschalot Vinaigrette | | $3.50ea |
| Grilled with Kipfler Potato, Bacon, Chilli & Parsley | | $3.80ea |
| South Australian Ocean King Prawns | | |
| Steamed with Dipping Sauces | $10 | per 100g |
| | | |
| Entrée | | |
| Avocado, Witlof & White Anchovy Salad with Walnut Vinaigrette | | $16 |
| Chilled Tomato Consomme with Seared Tuna & Black Olive | | $19 |
| Confit Lamb Neck with Jicama Yam Puree & Roasted Beetroots | | $20 |
| Grilled King Prawns with Taramosalata, Eggplant & Salmon Roe | | $23 |
| Sweet Potato & Goats Cheese Terrine with Date Chutney | | $16 |
| Hiramasa Kingfish with Ruby Grapefruit, Capers & Olive Oil | | $19 |
| "Vol Au Vent" with Seared Scallops Carrot Puree and Jacqueline Sauce | | $24 |
| Main | | |
| "Malai Kofta" Ricotta & Cashew Dumplings with Yoghurt, Tomato & Cardamon Sauce | | $28 |
| Fish & Chips’ Battered Flathead, Hand Cut Chips, Tartare Sauce, Malt Vinegar | | $34 |
| Pinenut Crusted Blue Eye Trevalla with Eggplant Relish & Gazpacho Vinaigrette | | $35 |
Fillets of Leather Jacket & Seared Scallops with Celeriac Gratin & Vermouth Creme | | $32 |
| Ocean Trout with Cafe De Paris Butter & Witlof Salad | | $29 |
| Slow Roasted Duck with Grilled Corella Pear & Port Jus | | $35 |
| Scaloppini of Veal 'Saltmbocca' Sage, White Wine & Parma Ham | | $32 |
| 400g Black Angus Rib Eye 'Grainge', Hand Cut Chips & Red Wine Jus | | $48 |
| | | |
| ON FRIDAY EVENINGS LE KIOSK OFFERS A DEGUSTATION MENU | | |
| 6 Course Menu is $70 per person and with wine $100 per person | | |
