Oysters - Entrée - Main - BlueFire Crustacean Collection - Dessert - Salads and Sides

Oysters from Southern regions: $3.00 each Chilled 4 Ways Natural with lemon Tequila and tabasco bloody mary Shallots and sherry vinaigrette Citrus & herb dressing Warm 4 Ways Peri Peri flavours with chilli, capsicum and lime Garlic, coriander and ginger Kilpatrick – Worcestershire, crispy bacon, parmesan Traditional grilled mornay

For your enjoyment chef has put together a splendid variety of cooked and chilled oysters.
We ask you to select a minimum of 3 oysters per type and half dozen or more per order.

Oysters - Entrée - Main - BlueFire Crustacean Collection - Dessert - Salads and Sides

Entrée: $16.00

Pan seared scallops on wilted greens and mushrooms with a roasted garlic and thyme sauce
Prawn & seafood cocktail with avocado salsa and our own cocktail sauce
Smoked salmon terrine with crème fraiche, Philadelphia, capers and chives
Seafood spaghettini tossed with market fresh seafood, extra virgin olive oil, garlic & chopped chilli
Crispy spiced calamari with lime mayonnaise & rocket salad
Truffle scented mushroom and caramelized onion tartlet

Oysters - Entrée - Main - BlueFire Crustacean Collection - Dessert - Salads and Sides

Main: $28.00

BlueFire “Fish and Chips” Battered fish fillets with hand cut potatoes and tartare sauce

Grilled whole flounder with caper butter sauce & garlic chat potatoes

Pan seared chicken breast over potato puree & semi dried tomatoes with sage jus

Char-grilled Marlin steak over warm nicoise style vegetables with tomato pesto

Vegetarian Trio - Slow cooked spring vegetable and chick pea hot pot & golden falafel balls with a basmati rice pilaf

M.S.A Porterhouse: $34.00

Premium Porterhouse (280g) steak on potato gratin and roast field mushrooms served with a garlic & mushroom jus

BlueFire’s MSA grade steaks from Southern New South Wales have been grain fed and aged a minimum of four weeks

Oysters - Entrée - Main - BlueFire Crustacean Collection - Dessert - Salads and Sides

Seafood Bouillabaisse

Traditional bouillabaisse served with crabs, prawns, mussels, calamari, moreton bay bugs, scallops and fish of the day in a rich tomato, saffron and fennel flavoured broth - $38.00

BlueFire “Seafood Fantasy” Platter This two tiered seafood platter consists of whole lobster mornay style, roasted Moreton Bay bugs, sautéed jumbo king prawns, steamed blue swimmer crab with a selection of chilled & warm oysters, scallops & mussels with a variety of sauces - $85.00 per person (min 2 guests)

Oysters - Entrée - Main - BlueFire Crustacean Collection - Dessert - Salads and Sides

Salads

BlueFire butter lettuce salad with sliced tomatoes & blue cheese dressing - $11.00
Mediterranean potato salad with parsley, chives & white wine vinaigrette - $7.00
Salad of finely sliced fennel & cabbage with lemon dressing - $7.00
Roasted and marinated red capsicum salad with grated Bulgarian fetta - $9.50

Sides: $7.00

Broccoli florets with crumbled fetta
Roasted portabella mushrooms with herbs
Sautéed spinach with garlic
Mashed potato with sour cream and chives
Chunky cut golden fries

Oysters - Entrée - Main - BlueFire Crustacean Collection - Dessert - Salads and Sides

Dessert: $15.00

Chilled mango cheese cake with peach jubilee

Chocolate rocher slice served with espresso and chocolate sauce

Triple choc trifle with poached pears, layers of moist chocolate sponge, custard, chocolate jelly and cream

Strawberry romanov with marinated strawberries, brandy snap shard and strawberry custard

A duo of mousse with Baileys, white and dark Valrhona chocolate

Rich chocolate truffle with banana bruleè centre served with poppy and sesame seed tuile, fresh mango coulis and chocolate sauce

Home made ice cream
($3.50 per scoop, min two scoops. Please ask your waiter for the day’s selection)

Chocolate & cheese assiette
A selection of Chef’s favourite desserts and cheeses. For two: $26.00

Cheese: $18.00

Cheese from around Australia served with lavosh and quince paste
• Isigny Brie • Pyengana Cheddar • Millawa Blue

All our desserts and ice cream are made on premises


Menu & prices are regularly updated, however subject to change without notice

Please note our weekend and public holiday prices will attract a 10% surcharge