Eat
A menu inspired by simplicity and great Australian seafood. We aim to locally source our produce and encourage sustainable fishing practices. From our small bites dishes to a variety of regional oysters we recommend you to explore our menu and enjoy some of Western Australia's finest seafood.
Download the food menu here (PDF)
Oysters
All of our oysters are shucked to order & are sourced directly from the farmers. Natural/Mignonette
| Rock, Merimbula, NSW (GF, DF) | each 4.5 |
| Pacific, Coffin Bay, South Australia (GF, DF) | each 4.5 |
|
Granita Oyster (GF, DF)
Ask our friendly staff for the flavour of the day |
each 5.5 |
|
Kilpatrick (GF, DF)
Bacon & seasoned Worcestershire Sauce |
each 5.5 |
|
Béarnaise Oyster
Oysters topped with tarragon infused Hollondaise sauce |
5.5 |
|
Prosecco Mignonette Oyster
Oysters topped with prosecco and shallots |
5.5 |
|
Ponzu Oyster
Oysters with soy sauce, sesame oil, wasabi and Japanese seaweed |
5.5 |
Starters
|
Warm Artisan Bread and Olives
served with balsamic vinegar and extra virgin olive oil |
17 |
|
Prawn Toast
king prawns, sesame and yuzu mayonnaise (DF) |
25 |
|
Shark Bay Scallop Ceviche (4pcs)
Mango, capers, rocket, Spanish onion, charred bread (2pcs) (DF, GFO) |
27 |
|
Fish Tacos
beer battered Barramundi, flour tortillas, pico de gallo, purple cabbage and jalapeno mayonnaise (2 pcs) (DF, Vegetarian option available) |
26 |
|
Traditional Italian Buffalo Mozzarella
Roasted beets, rocket, balsamic vinaigrette (GF) |
23 |
Grill & Mains
|
Pan-fried Cone Bay Ocean Barramundi
Beetroot puree, lemon, capers and almond (DF, GF) |
40 |
|
Fish and Chips
beer battered Blue Spot Emperor, chips, homemade tartare sauce (DF) |
36 |
|
Pan-Fried Gnocchi
beetroot, goat's cheese, rocket, candied walnuts |
36 |
|
King Prawn Linguine
homemade fresh pasta with cherry tomatoes, chilli, confit garlic, white wine, mixed herbs (DF, GFO, VOA) |
39 |
|
Chilled Lobster Salad
with feta, baby gem lettuce, avocado, cherry tomatoes and chipotle aioli (GF) |
45 |
|
100-day grain fed Scotch fillet, 300g (Southern Victoria)
served with béarnaise and broccolini (GF) |
44 |
Sides
| Chips, chilli and rosemary salt (DF) | 12 |
|
Crispy Potatoes
with truffle and parmesan dressing (GF) |
14 |
|
Seasonal greens
with beurre noisette and lemon (GF, DFO) |
14 |
|
Mixed leaf salad
balsamic and vinaigrette |
14 |
Desserts
| Fabien’s Chocolate Cake, ganache and fresh cream (GF) | 22 |
|
Tipsy Tart- Original Farmhouse recipe
with brandy syrup, custard, vanilla ice cream & fresh strawberries |
22 |
|
Affogato
with choice of liqueur, vanilla bean ice cream and espresso |
20 |
@scoysterbar
We love our Instagram and we're always sharing cool images from the days and nights @ the Oyster Bar. Follow us and comment if you like, we'd love the company.
A little note from Team SCOB!
We relocated from our prime-spot on East Circular Quay to picturesque Broome in May 2021.
Over the past weeks we have been confronted with the common issue of staffing shortages in town. We worked with dedication towards keeping our doors open until the end of the season, but unfortunately had to close down early this year. Over the past years, we have been well known in Broome for bringing our year-long experience of premium service and food from Sydney and cannot be more grateful for the memories we made in this beautiful small town.
Thank you for two seasons of getting to host both locals as well as tourists on the daily and for supporting our restaurant and staff in such a special way.
We are so grateful to have met every single one of you and cannot wait to see where our next venture takes us.
Please do stay up to date with our social media channels to learn about our exciting new plans for 2023 and beyond!