Mozzarella Cheese on a pizza base drizzled with a Parmesan & Garlic Oil.

Lime Pepper dusted Calamari, Gremolata & Dill Pickle Aioli.

Marinated Chicken Tenders coated in The Bay’s special Herbs and Spices, fried till golden served with Jalapeno Mayo & Pickled Veg.

House made Dips served with Pita Bread.
See specials board for today’s Dips.

Pork Shoulder slow cooked in a house made Bourbon BBQ Sauce, served in a Brioche Bun with Asian Slaw.

Soft Shell Crab lightly dusted in Lime Pepper Flour served with Slaw and Pickle Mayo.

Corn Chips, Salsa, Cheese, Sour Cream & Guacamole.

Sydney Rock Oysters with Bacon and Worcestershire Sauce.

Charred broccolini, freekeh, puy lentils, mixed nuts, pomegranate, radish, pickled onions, kale, orange segments finished with a lime coriander vinaigrette.
Add Chicken or Calamari.

Calamari Fritti resting on a bed of Mizuna Lettuce, Citrus Fruit Segments, Red Onion, Cherry Tomatoes, Herb Aioli.

Chargrilled Chicken Tenders, Wild Roquette, Roasted Pumpkin, Roasted Beetroot, Candied Walnuts, Danish Feta dressed in a Tahini Yoghurt Dressing and Freeze Dried Raspberries.

Romaine Lettuce, Anchovies, Shaved Parmesan, Poached Egg, Maple Bacon, Garlic Croutons with a creamy house made Caesar Dressing.

Angus Beef Patty Chargrilled topped with American Cheese, Shallots, House Pickles, Ketchup & Mustard.

Angus Beef Patty Chargrilled, Topped with American Cheese, Lettuce, Tomato, Maple Bacon, House Pickles, Tomato Relish and Aioli.

Marinated Chicken Breast with your choice to be friend in The Bay’s secret herbs & spices or flame grilled, served in a Brioche Bun with Lettuce, Tomato, Onion & Jalapeño Mayonnaise.

Otway Pork Shoulder Slow Cooked in a Bourbon BBQ Sauce, served in a Brioche Bun with Asian Slaw.

Roasted Falafels with Smashed Avocado, Beetroot Hummus, Baby Cos, Fresh Tomato, ‘Veganaise’ on a Matcha Bun

Gippsland Beef Cheek Slow Cooked in a Pinot Sauce, resting on a bed of Garlic Mash Potato topped with a Horseradish Gremolata and Carrot Chips.
Best served with a glass of Mike Press Merlot.

300g Chicken Schnitzel topped with smoked Virginian Ham, Napoli, Tasty & Mozzarella Cheese, served with Chips & Salad.
Best served with a pint of Bay Draught.

Furphy Beer Battered Hake Fillets fried till golden, served with Chips, Salad & Dill Pickle Aioli.
* Gluten Free Option available.
Best served with a glass of Asher Pinot Gris

Crispy Skin Atlantic Salmon served on Sautéed Medley Tomatoes, Dill, Beetroot, finished with Radish Balsamic Glaze and a Micro Herb Salad.
Best served with a glass of Sevita Sauvignon Blanc.

300g YG Gippsland Platinum Range Scotch Fillet.
Best served with a glass of Mt. Monster Shiraz

300g Gippsland Platinum Range Eye Fillet Medallion with a marble score of 3.
Best served with a glass of Mt. Monster Shiraz.

* Both Steaks served with a Potato Fondant, Broccolini topped with Danish Feta, topped with your choice of sauce.
Pepper, Mushroom , Pinot Jus (GF), Garlic Butter (GF) Café de Paris butter.

Australian Tiger Prawns tossed in a pan with White Wine Garlic Cream Sauce served on a bed of Basmati Rice and a fresh Summer Salad.

Prawns, Calamaris, Mussels, Salmon, Clams & Blue Swimmer Crab in a Garlic, Chilli Broth finished with EVO & Micro Herbs.

Linguini, Bacon, Mushrooms, Cream finished with Egg Yolk & Parmesan Cheese.

Tri-coloured Penne w/ Sautéed Cherry Tomatoes, Olives, tossed in a light Napoli Sauce finished with Roquette.
Add Chicken

Creamy Beetroot Risotto, with Baby Beets, crumbled Danish Feta, Mint & Lemon, finished with a Roquette, Parmesan & Balsamic Salad.

Option of Chips or (Trees) Broccolini as sides

Sticky Date Pudding topped with a Rum Caramel Sauce, served with Vanilla Bean Ice-cream & Caramel Popcorn.

House made Key Lime Curd with a Graham Cracker Crumble, finished with Chantilly Cream & Candied Lime.

House made Oreo Cheesecake served with Chocolate Soil, Chocolate Sauce and Fresh Mint.

Bananas frozen with Maple Syrup Blended till the same consistency as a smooth Ice Cream, served with a Fruit Salad.

3 scoops of Chef’s selection Ice-Cream served with Wafer Sticks and Seasonal Fruits.