Harbourfront Seafood Restaurant Sydney

Enjoy our freshly char-grilled pita bread paired with rich, creamy taramasalata and delicate, salty-sweet salmon roe.

An exquisite charcuterie board featuring premium mortadella, prosciutto, and salumi, accompanied by crisp grissini and tangy house pickles.

Crispy corn tostadas crowned with citrus-cured fish ceviche, fresh avocado slices, spicy jalapeño, red chili, fresh lime, and luxurious avruga caviar.

Warm Mediterranean mixed olives gently roasted in an aromatic marinade of chili, garlic, fresh lemon zest, and fragrant oregano.

Crispy flash-fried baby calamari rings tossed with fresh parsley and lemon, served with a vibrant wasabi aioli dipping sauce.

Succulent half-shell scallops baked to perfection with smoky chipotle butter, sweet corn kernels, red peppers, and savory herb crumbs.

Tender grilled squid served warm over a crisp salad of baby cos lettuce, sweet orange segments, juicy pear, and house dressing.

Delicate spanner crab rillette paired with crisp apple matchsticks, tangy pickled daikon ribbons, and a rich crab emulsion.

A vibrant medley of roasted carrot, pumpkin, and zucchini served alongside torched tofu, smooth tofu cream, and bright orange vinaigrette.

Fresh raw scallop ceviche tossed in a zesty orange and lemon dressing, finished with pickled red onion and luxury avruga caviar.

Asian-inspired steak tartare tossed with aromatic herbs, crispy fried eschalots, and served with crunchy prawn crackers for a unique fusion experience.

A generous half-kilogram portion of whole chilled eastern king prawns served on ice with a spicy egg crème and fresh lemon wedges.

Juicy butterflied Skull Island prawns cooked in a rich, aromatic Balinese-style butter and served with caramelized lemon.

Freshly shucked Sydney rock oysters served chilled on a bed of crushed ice with traditional red wine mignonette and lemon.

Pacific oysters grilled to perfection with savory prosciutto, finely diced eschalot, and a dash of Worcestershire sauce.

Fresh linguine tossed with sweet Shark Bay clams, succulent prawns, peppery arugula, garlic, white wine, butter, and a crunchy chili pangratatto.

Handmade pumpkin and ricotta stuffed gnocchi served with sweet roasted pumpkin, nutty burnt butter, crispy sage, toasted pine nuts, and Grana Padano.

Classic Greek salad featuring crisp tomatoes, fresh cucumbers, kalamata olives, red onions, and a generous block of creamy feta cheese.

Peppery wild rocket leaves tossed with sweet slices of fresh pear and shaved parmesan cheese.

Sweet roasted Japanese pumpkin served with a nutty roasted pepita tahini and cooling hung yoghurt.

Crispy golden french fries tossed in aromatic truffle oil, topped with grated parmesan cheese, and served with a side of house aioli.

Crispy-skinned pan-roasted Humpty Doo barramundi served with a hearty vegetable succotash and a rich cream sauce.

Fresh market catch of the day served simply and elegantly with a classic Mediterranean-style sauce vierge.

Juicy chargrilled swordfish steak accompanied by a fresh summer salad and vibrant, herby chimichurri sauce.

Crispy beer-battered fish made with zero % beer, served with traditional thick-cut chips, crushed peas, chip shop curry sauce, and house-made tartare.

Fresh local black mussels steamed in a fragrant white wine, tomato, and chili broth, served with charred pita bread. Lunch only.

Tender roasted chicken breast and wing served with creamy sauce soubise, sweet capsicum salsa, vibrant herb oil, and a charred shishito pepper.

Silky potato puree topped with wood ear mushrooms, king browns, pickled shimeji, and crispy fried enoki with sweet mirin onions.

Freshly grilled lobster available as half or whole, served with garlic herb butter and caramelized lemon.

Live local lobster straight from the tank, prepared to preference with options to upgrade with bisque linguine.

Premium Grainge beef tenderloin MBS2+ (250g) served with fresh spinach and a rich green peppercorn sauce.

Pinnacle striploin MBS2+ (200g) served with vibrant spinach and green peppercorn sauce.

Tender Pukara Estate lamb rack served with a garlicky cauliflower puree, wilted greens, zucchini, and vibrant green pea salsa.

Yardstick grain-fed tomahawk steak (MBS3+), served with potato pave, chef's salad, and green peppercorn sauce.

Portoro grain-fed European breed tomahawk steak (MBS4+), served with potato pave, chef's salad, and green peppercorn sauce.

Exquisite Tajima wagyu tomahawk steak (MBS6+), served with potato pave, chef's salad, and green peppercorn sauce. Pre-order only.

The ultimate Tajima wagyu tomahawk steak (MBS9+), served with potato pave, chef's salad, and green peppercorn sauce. Pre-order only.

Rich baked cheesecake served with fresh figs, cooling vanilla gelato, and a drizzle of sweet fig syrup.

A fruity twist on the classic Italian dessert featuring fresh strawberries and delicate ladyfingers.

Tropical coconut and mango mousse served with fresh mandarin segments, delicate fairy floss, and plant-based cream.

An intricate dessert inspired by Trend Mont Blanc coffee, featuring orange-infused cold brew coffee jelly, sponge, milk chocolate mousse, cold foam, and orange zest.

Curated cheese of the day served with sweet maple syrup and crunchy pink peppercorn lavosh crackers.

Tender slow-cooked Pukara Estate lamb shoulder kleftiko served with roasted chat potatoes, fresh lemon, and oregano.