Box on Collins in Melbourne Menu

 OYSTERS PER OYSTER $5.00

• Natural
  • fresh lemon and vinaigrette
• Natural
  • Matsuhisa salsa, shallot soy sauce, rice vinegar, garlic, chili oil and ginger
• Beer battered
  • light beer batter with a sweet chili sauce
• Kilpatrick
  • grilled bacon and .vorcestershire sauce
• Thermidor
  • baked in light mustard cheese sauce finished with Reggiano parmesan
• Mornay
  • baked in a creamy cheese sauce finished with Reggiano parmesan
• Bloody Mary
  • vodka and spiced tomato juice

 MUSSELS SPRING BAY ENTREE $26.00

• Steamed with
  • pipis, white wine, roasted garlic, cream, and parsley
• Steamed with
  • Napoli sauce, fresh tomato. onion, coriander and fresh chili

 SCALLOPS ENTREE/MAIN $36.00

• Scallops
  • lightly floured, pan-fried with a sweet chili dipping sauce

 SCALLOPS IN HALF SHELL ENTREE $25/MAIN $40

• Thermidore
  • baked in a light mustard cheese sauce finished with Reggiano parmesan
• Mornay
  • baked in a creamy cheese sauce finished with Reggiano parmesan
• Garlic
  • white wine, roasted garlic, butter and parsley
• Battered
  • light beer batter with a house made tartare sauce

 PRAWNS ENTREE $30/MAIN $42

• Garlic king prawns
  • with white wine, roasted garlic, butter and parsley
• Spicy chili king prawns
  • coated in a light crispy cornflour batter
• King prawns pan fried
  • with a sweet soy chili sauce
• Garlic and ginger king prawns
  • pan-fried tossed with chili and spring onion batons

 MORETON BAY BUGS ENTREE $33/MAIN $50

• Bug tails lightly battered, dressed with honey and toasted sesame seeds
• Bug halves pan seared with garlic, 8inger chili, and spring onion
• Bug halves pan seared in a sweet soy chili sauce
• Bug halves pan seared with white wine, roasted 8arlic, butter and parsley
• Bug halves pan seared and oven baked with a creamy mornay sauce

 CRAYFISH MARKET PRICE

• Natural
  • sliced medallions, mounted on shaved ice served with cocktail sauce and lemon
• Thermidore
  • baked in light mustard and cheese sauce
• Garlic
  • warmed in white wine, roasted garlic, cream, and parsley
• Chilli and garlic Mornay>> baked in a creamy cheese sauce
  • freshly chopped chili and garlic finished with olive oil

 SIDES

• Mash potato 9.50
• Beer battered chips 9.50
• Sweet potato chips 9.50
• Roquette, pear and parmesan salad with a creamy balsamic dressing 12.00
• Greek salad, tomato, cucumber, Kalamata olives, red onion, and feta 15.00
• Steamed broccoli and green beans tossed in Portuguese olive oil 14.00
• Stir-fried Asian vegetables with oyster sauce 16.00
• Char-grilled pita bread 6.00
• Steamed jasmine rice 6.00

 TO BEGIN

• Duo of house-made bread with dukkah and Portuguese olive oil 5.00
• Grilled herb bread with parmesan 6.00
• Kalamata and green olives marinated in fresh herbs, fennel, and virgin oil 9.50
• House marinated pickled octopus 15.00
• Saganaki, cheese pan fried with fresh lemon 14.50
• House-made dips served with char-grilled pita bread 15.00
• Seafood chowder 25.00
• Tasmanian smoked salmon with capers, shallots, horseradish cream and finished with olive oil 22.00
• King prawn cocktail served with a watercress citrus salad and house-made cocktail sauce 22.00
• whitebait lightly floured and golden fried served with a smoked paprika aioli 16.00
• Tiger prawn spring rolls served with mushroom soy and Thai sweet chili dipping sauces 18.00
• Scampi spring rolls served with mushroom soy and Thai sweet chili dipping sauces 20.00
• Crispy soft shell crabs with a mango dipping sauce 21.00

 BOX SEAFOOD PLATTERS

• COLD PLATTER 35.00
  • Steamed scampi with a mango dipping sauce Oysters natural with fresh lemon and vinaigrette Spinach and smoked salmon roulade Steamed marinated mussels King prawns with cocktail sauce

 HOT PLATER 110 PER PERSON MIN 2 SERVES

• Oysters Kilpatrick grilled bacon and Worcestershire sauce
• Crispy soft shell crab with a mango dipping sauce
• Pan seared bug halves with white wine, roasted garlic, butter and parsley
• Scallops mornay served in half shell with a creamy cheese sauce
• Chef’s choice of grilled fish
• King prawns pan fried tossed with a sweet soy chili sauces
• Calamari dusted in flour lightly fried, with tartare sauce
• Bug tails light battered, dressed with honey and toasted sesame seeds
• Steamed mussels with Napoli sauce, fresh tomato, onion, coriander and fresh chili
• Scampisprng rolls served with mushroom soy and Thai sweet chili dipping sauces
• Scallops Thermidore served in half shell with a light mustard cheese sauce and re8giano parmesan

 PASTA AND RISOTTO ENTREE $22/MAIN $30

• Mixed mushrooms risotto with leek thyme and Reggiano parmesan
• Chicken Linguini with roasted pumpkin, spinach, sundried tomatoes and cream
• Aglio e olio linguini (Garlic infused olive oil) with roasted vegetables

 PASTA AND RISOTTO ENTREE $27/MAIN $38

• Scallop and pipi risotto with broad beans, parsley, and Reggiano parmesan
• Linguini marinara fresh assorted seafood pan seared, finished with garlic, parsley, and olive oil
• Prawn and saffron risotto with peas and Reggiano parmesan

 FROM THE LAND MAIN $38

• Char-grilled Lamb loin
  • with roasted butternut pumpkin, wilted spinach, and a rosemary jus
• chicken breast filled
  • with a risotto of spinach, sundried tomatoes, bocconcini cheese, basil, and truffle served with a sweet potato mash, snow peas, and chicken apricot jus
• MAIN 42.00
  • char grilled 250g Gippsland grass fed eye fillet served with potato and celeriac mash
• MAIN 55.00
  • Char-grilled 300g Scotch fillet aged twenty-one days with king tiger prawns served with a wiped browned butter and watercress fennel salad

 OPTIONAL SAUCE $5.00

• Red wine jus
• Creamy Mixed mushroom sauce
• Creamy pink and green peppercorn sauce

189 Collins St, Melbourne, VIC, 3000, Australia

Melbourne Restaurants

• Melbourne European Menus
• Melbourne Modern Australian Menus

Inner Melbourne Restaurants

• Inner Melbourne European Menus
• Inner Melbourne Modern Australian Menus