Gambas a la Parilla - Spencer Gulf king prawns chargrilled with garlic, chilli, olive oil and lemon. $12
Ensalada e'Verde - Mixed green lettuce, Spanish onion and green olives, dressed with a red wine vinegar and olive oil vinaigrette. $14
Caliente - Coffin Bay oysters baked with tomato, chilli,coriander, pancetta and spices ½ Doz: $20, Doz : $28
Postre Vigilante - Cheese plate – Assorted cheeses with toasted almonds, pear, quince paste and lavosh. $20
Parrillada de Carne - Mix of pork belly, chicken, quail, beef skewer, chorizo and lamb chops. Marinated in chimichurri and charcoal grilled. For 1: $40, For 2: $80
Ajillo - Caramelised garlic, herbs, beef glaze and cream. $6