Menu
Our team of Sommeliers will guide you through (an often quirky) and forever changing selection of local and international wines and cocktails. Wine pairing changes seasonally.
Degustation
SEAFOOD TASTING MENU
Hot & cold sashimi, nori dust, seaweed mayo, watercress, ginger chip, tobiko, hot shallot lime GF (a)
NV Athletes of Wine ‘ Meunier’ (Méthode Ancestral), Macedon Ranges, VIC
Seafood Bisque, prawn meat, chilli oil, squid ink crisp GF (a)
2020 Benoît Badoz ‘Terroir du Revermont’ Savagnin Typé, Jura, France
Scallop on the shell, white miso butter GF (m)
2022 La Petite Mort Chardonnay, Granite Belt, QLD
Snowy's Fish, local line caught wild fish, Riesling & lemon, kipflers, local greens, fennel purée GF. (a)
2022 Weingut Hüls Riesling, Mosel, Germany
Dark Belgian chocolate mousse, almond nougatine, Davidson plum compote
NV Rieslingfreak ‘no 7’ Fortified Riesling, Clare Valley, SA
Five course 139 p.p. I matching wines 75 p.p. I tasting menu for the whole table only.
Please note - Menu and wine matching subject to seasonal changes
GF signifies Gluten Free.
GFR is Gluten Free on Request.
VR means a dish can be made Vegan on Request.
Please advice staff of any allergy.
Entrée
Fins garlic bread, sourdough rubbed with organic garlic, basil butter for two 12
Freshly shucked oysters served either (a):
natural with Chardonnay vinaigrette GF DF (min 3) each 7
baked in wakame & ginger butter, chilli bread crumb GF (min 3) each 7.5
Scallop on the shell, white miso butter GF (m) (min 2) each 11
King Brown mushroom on a betel leaf, tempura enoki, shiitake cream, daikon GF VR (min 2) each 9.5
Seafood bisque, prawn meat, chilli oil, squid ink crisp GF DF (a) 28
Hand filleted Cantabrian anchovy, sourdough toast, whipped creme fraiche, lime zest (i) each 9.5
Tuna sashimi, nori dust, seaweed mayo, watercress, ginger chip, tobiko, hot shallot lime GF (a) 31
Crispy calamari, paprika salt, aioli GF (a) 19
BBQ octopus, Portuguese style, pave potato, chorizo, parsley reduction, lemon GF (a) 32
Please note GF signifies Gluten Free.
GFR is Gluten Free on Request.
VR means a dish can be made Vegan on Request.
Please advice staff of any allergy.
Main
Fish in a spice garden, fenugreek paste , minted pea purée, crispy coconut rice, beetroot chutney, turmeric onion GF (a) 53
Snowy’s fish, local line-caught fish, Riesling & lemon, Kipfler potatoes, green beans, fennel purée GF (a) 51
Caldeirada, Portuguese bouillabaisse with fish, prawn, squid, mussel in a tomato saffron broth GF (a) for one 63 I for two 119
Grass fed Angus picanha, beetroot purée, fondant potato, spinach, horseradish whip GF (a) 56
Braised thyme celeriac, served as a vegetarian substitute to fish or meat in the above dishesGF VR 49
ADD ON
Pommes frites, lemon myrtle salt, aioli 14
Iceberg lettuce, cherry tomato, Japanese sesame dressing, nori dust GF 17
Seasonal greens, chilli olive oil, lime, roasted pumpkin seeds GF 16
Please note GF signifies Gluten Free.
GFR is Gluten Free on Request.
VR means a dish can be made Vegan on Request.
Please advice staff of any allergy.
Desserts
Dark Belgian chocolate mousse, Davidson plum compote, almond nougatine 19
Lemon myrtle pannacotta, ginger syrup, candied turmeric, brandy snap, almond crumb GF 18
Matcha ‘Basque’ cheesecake, yuzu chantilly, berry coulis, matcha dust GF 19
Byron bay 'Brookie's Mac' liqueur affogato, vanilla ice cream, espresso GF 17
Drunken ice cream, vanilla bean ice cream, Pedro Ximénez sweet sherry GF 17
LIQUID DESSERT
PX’presso Martini, Pedro Ximénez, Vodka, double espresso 24
Old School Toblerone, Frangelico, Bailey's, Kahlua, vanilla bean ice-cream, chocolate 22
Please note GF signifies Gluten Free.
GFR is Gluten Free on Request.
VR means a dish can be made Vegan on Request.
Please advice staff of any allergy.
In line with consumer law, we proudly label the origin of our seafood:
(a) Australian - (m) Mixed Origin - (i) imported
IZAKAYA - OUR NEW POP UP
Edamame with crispy garlic and yuzu 9
Freshly shucked oyster, ponzu, tobiko (min 3) (a) each 7
Baked oyster in wakame ginger butter, chilli bread crumb (min 3) (a) each 7.5
House made tsukemono – Japanese pickles each 10
BBQ king prawn on betel leaf, daikon, citrus mayo (min 2) (a) each 11
King brown mushroom & tempura enoki on betel leaf, Japanese slaw, shiitake mushroom ‘cream’ (min 2) each 10
Scallop on the shell, white miso mirin butter (min 2) (m) each 11
Crispy calamari, citrus mayo (a) 19
Wild local fish sashimi on nori cracker, spicy tamarind, coconut rice, ponzu (min 2) (a) each 12
Miso glazed roasted eggplant, toasted sesame 25
Dashi braised celeriac, fennel puree, gomashio beans, wakame butter 31
Karaage chicken, magic seasoning, mandarin mayo 27
Sake flamed beef, black garlic rice cake, chargrilled lime, pickles chilli 35
BBQ Octopus, cauliflower puree, yuzu crumb, pickled watermelon (a) 32
ラーメン - RAMEN
Pork belly or karaage chicken ramen 33
Ramen noodle, secret Ramen pork broth, ramen egg, nori
デザート - SWEETS
Matcha cheescake 19
Lemon myrtle pannacotta 18
Sakura mochi ice cream 8
Wine
The wine 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 represent the blood, sweat and tears of dedicated winemakers and vignerons globally. Without them, this story wouldn't be possible.
Sommelier
Florent Elineau
Fins has proudly received the coveted '2 Glasses' award, Gourmet Traveler Wine List of the Year
