knife-fork

Fresh, Delicious Oceanic Treats.

At Fins we cook food in an innovative and nutritious manner. To achieve this we use fresh local herbs (often from my home), spices, wines and pastes.

Our seafood is fresh and local. Whenever possible our fish is line-caught. Fins cuisine is not traditional, but rather my interpretation of the best flavours and cooking methods discovered during my Australian and overseas travels. As all food is cooked to order, at times you may experience a delay for which we apologise. Our wine list has been compiled to enhance the menu.

Fins is a restaurant but really you are a guest in our home. Happy dining!

Please click a menu to view

Degustation.

Fins degustation menu is a journey through our favourite dishes. Our team of Sommeliers will guide you through the ultimate food and wine matching experience. The degustation menu is the essence of Fins.

TIAN OF TUNA SASHIMI
Yellow Fin Tuna sashimi, tobiko caviar, avocado, white miso, shiso cress, dashi rice bubble
NV Raventos I Blanc ‘L’heureu de Nit’ Rosado, Penedes, Spain

SEARED SCALLOPS
Scallops, crispy Jamon Serrano, cauliflower puree, pickled corn threads, smoked tomato, port wine, braised leek
2015 La Petite Morte Marsanne, Granite Belt, QLD

BBQ OCTOPUS
Local octopus with bresaola, celeriac puree, charred eschallots, beach rocket, lemon myrtle emulsion
2013 Domaine Cornu Aligoté, Burgundy, France

SPICY TWEED KING PRAWNS
Crispy turmeric coconut rice cake, chilli jam, pickled native tamarind, heirloom tomato, black tahini
2014 Dona Paterna Alvarinho, Vinho Verde, Portugal

SPICE GARDEN (aromatic not hot)
Local fish dry aged in cardamom leaf, lime and fenugreek paste, minted pea puree, cauliflower bhujia, spiced beetroot and mango chutney
2015 Telmo Rodriguez 'Gabo do Xil' Godello, Valdeorras, Spain

GLASSHOUSE MOUNTAIN DUCK BREAST
Cured in juniper and star anise, local pink and white oyster mushrooms, red cabbage purée, Davidson plum, port wine and vanilla
2016 Te Mata Gamay Noir, Hawkes Bay, New Zealand

LEMON MYRTLE PARFAIT
Jasmine tea and white peach granita, native finger lime, pistachio cream, liquorice dust and white chocolate shard
2012 Jorge Ordoñez ‘Selección Especial’ Moscatel, Malaga, Spain

Five Course - 99 | matching wine - 50
Seven
Course - 135 | matching wine - 65

Menu and Wine are subject to change

Entrée.

TO START

KALUGA QUEEN IMPERIAL CAVIAR (30g) 125
With toast & crème fraîche

HOUSE MADE RYE & LEMON MYRTLE SOURDOUGH BREAD  4.9/ for 2   6.9
Wood fired with house cultured vanilla salted butter & local redwood smoked butter

SYDNEY ROCK OR PACIFIC OYSTERS SHUCKED TO ORDER- 4 WAYS
Natural served with lemon
Natural with chardonnay vinaigrette and eschallot
Our 'Kilpatrick' house cured bacon and spicy tomato sauce
Tempura with smoke tomato and oregano

Half Dozen Sydney Rock Oysters  25.9 / Dozen Sydney Rock Oysters  44.9
Half Dozen Pacific Oysters 27.9 / Dozen Pacific Oysters 48.9

ENTREES

SPICY TWEED KING PRAWNS 27.9
Crispy turmeric and coconut rice cake, chilli jam, pickled native tamarind, heirloom tomato, mint, black tahini

TIAN OF TUNA SASHIMI  27.9
Yellow Fin tuna sashimi, tobiko caviar, avocado, white miso, shiso cress, dashi rice bubble

SEARED SCALLOPS 27.9
Scallops, crispy Jamon Serrano, cauliflower puree, smoked tomato, pickled corn threads, braised leek, port wine

CHARGRILLED OCTOPUS  27.9
Local octopus, bresaola, celeriac puree, charred eschallots, beach rocket, lemon myrtle emulsion

'BEETROOT EGG' (vegan)  26.9
Porcini mushroom risotto in a beetroot case, smoked cauliflower, beetroot puree, lime and lemon myrtle shard

Main.

LINE CAUGHT FISH – MARKET VALUE  $42.90- $47.90
Served as one of the following:

SNOWYS’ FISH
With Riesling and lemon, green beans, cauliflower purée and local Kipfler potatoes

FINS FISH
Miso fish, herb paste, marinated lotus root, barbecued bok choi, sour plum and rice crisp

SPICE GARDEN (aromatic not hot)
Local fish dry aged in cardamom leaf, lime and fenugreek paste, minted pea purée, cauliflower bhujia, spiced beetroot and mango chutney

________________________

CHILLI AS ANYTHING   47.9
Mauritian style king prawn, mussel, octopus and fish sambal, lotus wrapped coconut rice, green papaya salad

 PASTURE FED EYE FILLET STEAK    49.9
French onion puree, roasted bone marrow with organic garlic gremolata, beetroot carpaccio, preserved lemon labna, pickled fennel, jus

GLASSHOUSE MOUNTAIN DUCK BREAST 46.9
Cured in juniper and star anise, local pink and white oyster mushrooms, red cabbage purée, Davidson plum, port wine and vanilla

______________________

ZUCCHINI FLOWERS (vegetarian)  45.9
With preserved lemon risotto, quinoa crunch, Portuguese basil puree, pickled vegetables

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SIDES
Iceberg lettuce with Japanese sesame dressing, nori dust, house pickled ginger 9
Chips with aioli 9 | Roasted potatoes with garlic and thyme 9
Sautéed farmers market greens with Nimbin goats cheese 13

Desserts.

TRIFLE  17
Duranbah Misty Jem passionfruit custard, yuzu jelly, vanilla sponge, caramelised pineapple

 DARK BELGIAN CHOCOLATE TORTE 18
Dark chocolate ganache, olive oil emulsion, strawberry and black pepper ice cream, chocolate caramel twigs, praline

LEMON MYRTLE PARFAIT 16
Jasmine tea and white peach granita, native finger lime, pistachio cream, liquorice dust and white chocolate shard

'WORLD'S HEALTHIEST DESSERT'  18
Mango bavarois, tamarind and basil salsa, fresh strawberry, honey and coconut foam, soursop granita, young coconut sorbet
(gluten free, dairy free, sugar free & amazing)

DRUNKEN ICE CREAM 12
Home made vanilla bean ice cream with Pedro Ximenez

FRANGELICO AFFOGATO 14
Frangelico liqueur, house made vanilla bean ice cream and espresso

FINS CHEESE TROLLEY
Selection of 3 international and local cheeses
for two 24  (for one 18)

________________________

DESSERT COCKTAILS

ESPRESSO MARTINI 20
Double espresso, house infused vanilla vodka, Kahlua & dark Crème de Cacao

CLASSIC TOBLERONE 20
Bailey’s, Kahlua, Frangelico, vanilla bean ice cream, honey & chocolate

Wine.

Fins has proudly received the coveted '3 Glasses' award, Gourmet Traveller Wine 2016
We are serious about our beverages at Fins!

THE LIST AT FINS IS OF GREAT COLOUR AND HEART, MUCH LIKE STEVEN SNOW’S INTERNATIONALLY INFLUENCED CUISINE.

SUSTAINABILITY: THE UNDERSTANDING OF WHAT EACH PRODUCER PRACTICES IN BOTH THE VINEYARD AND WINERY IS OF GREAT IMPORTANCE TO US. WE FEEL THE CERTIFICATION PROCESS IS NOT THE BE ALL AND END ALL OF SUSTAINABILITY. EACH WINE LISTED HERE HAS HAD QUESTIONS ASKED OF ITS CREATOR.

EVERY BOTTLE AT FINS REPRESENTS THE BLOOD, SWEAT AND TEARS OF DEDICATED WINEMAKERS AND VIGNERONS GLOBALLY. FOR WITHOUT THEM THIS STORY WOULD NOT BE POSSIBLE.

Morgan Snow & Florent Elineau

Head Sommeliers

Download Wine List.

 



Gin Bar.

Get the 'Gintonica' spell
Our Gin Bar offers over 20 handcrafted boutique gins, from both local and international producers. Served with freshly smashed aromatics, bush foods, spices, bruised organic citrus and herbs, with a chunk of ice and your choice of Capi, Fever Tree or Schwepps tonics.

Exclusive to Fins Gin Bar is the rare Four Pillars barrel aged gin, served from our very own oak barrel.. the perfect base to a Negroni.

Download Gin Menu.

Cocktails.

From the Gentleman's Club to exotic Spice Trail, our cocktail list is about purity, great spirits, quality liqueurs, plenty of fresh herbs and citrus, organic fruits, creative spice infusions and above all...sexy drinks.

Download Cocktail Menu.

Menu and Wine are subject to change