With a rare break in the rain for the day, and the waves still deeming the beach closed, lots of onlookers were just standing and watching the waves come in, and the brave bunch of surfers out beyond the break.
Our friendly and helpful waitress brought out break and warmed olives to start us off. Nice, meaty little olives :) These were nommed away on while we each ordered something different :)
The catch of the day – Whole market fish from the grill with shellfish butter, crushed potatoes and a leaf salad ($33.50). The fish was cooked beautifully I’m told, however Liz wasn’t a fan of the sauce.
120 day grain fed rump from the Rangers Valley, NSW. 300 gram ($29.50). All of the available sauces are gluten free.
Pasture fed New York sirloin sources from Gippsland, Victoria 350 gram ($34.50). The steaks came out with double fried chat potatoes with rosemary
and pancetta salt and green beans.
Crisp skin pork belly with seared scallops, mandarin, star anise glaze and herb salad ($19.50)
Surfhouse ‘surf and turf’ – slow cooked glazed beef short rib and grilled half lobster tail with crushed potatoes, spinach and a horseradish dressing ($39.50)
And my order – a piece of delicious ocean trout with creamed cannellini beans, braised fennel, roast truss tomato and lemon thyme oil ($29.50).
Two of the Lemon and lime creme brulee with toasted coconut macaron ($14.50) were ordered. I scored one of the sweet sweet macarons and a few spoons of a tarty brulee.
Washed down with a (very large) pot of peppermint tea ($4).