Welcome to BISTRO FINS!
TELL ME ABOUT FINS POP UPS?
Chef & Sommelier duo Steven and Morgan Snow dedicate much of their down time to traveling the world, often engaged as a guest Chef/ Sommelier. They’ve launched restaurants internationally and created bespoke events in far flung corners of the world.
The inspiration they bring home is centered around food and wine experiences, most usually with locals in a traditional sense. In most cases ‘street food’.
Creating POP UP restaurants sprouted in 2010 after a 6 month project in Portugal. Since then we’ve seen 10 concepts.
After 2 months working in Spain, France and Portugal this summer, Snowy fell in love with snacks and tapas! So we decided a menu of delectable snacks and small plates designed to compliment cocktails and wine was our cool season project. It’s simple and tasty and we call it BISTRO FINS.
BISTRO FINS MENU
CANTABRIAN ANCHOVY, toast, crème fraiche, lime zest each $9
FRESHLY SHUCKED OYSTER, chardonnay shallot vinaigrette (min3) each 6.5
EDAMAME, yuzu salt $8
FINS GARLIC BREAD, charred sourdough, garlic basil butter $8
KING BROWN MUSHROOM, betel leaf taco, Jap slaw (min2) each $7
SCALLOP ON A SHELL, white miso butter (min2) each $8
BALLINA KING PRAWN, betel leaf taco, Jap slaw (min2) each $8
CRISPY CALAMARI, smoked paprika aioli $19
ITAMASHI BEEF CARPACCIO, wasabi mayo, nori dust $25
BBQ CHILLI OCTOPUS, Piri Piri marinade, bok choy, potato $ 28
TEMPURA FISH FILLET, green tea salt $29
CHARRED CAULIFLOWER, kombu, dashi, corn $46
ICEBERG LETTUCE, pickled ginger Asian dressing, nori dust $17
OLOROSO BRAISED EXOTIC MUSHROOM, bay leaf, onion $ 18
CHIPS, aioli $12
ARTISAN CHEESE PLATTER, cracker, fruit $25
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LEMON MYRTLE PANNACOTTA, ginger turmeric syrup $17
BLACKENED TOP CHEESE CAKE, blueberry coulis $18
BROOKIE’S AFFOGATO, macadamia liquor, ice cream, espresso $16
COCOA “BROWNIE”, raspberry sorbet, orange coconut foam $19
OUR BAR IS OPEN:
TUES- SAT FROM 4.30PM (snacks or dinner)
SAT & SUN FOR LUNCH FROM 12.30PM
