Seafood Grill Nights — the bay, twenty kilometres from the plate
Every Thursday from 6pm on the terrace: a four-course set feast off the coals — scallops, bugs, whole snapper and the burnt-lemon tart — $89 per guest, forty seats, everything landed that morning.
The service
Landed this morning, on the coals by six
The seafood night runs on the trawler calendar: bugs, snapper, tiger prawns and Hervey Bay scallops bought whole at the Brisbane markets at five in the morning. The board names the boat; when the bay is quiet, the board says that too — it never says imported.
The set feast runs four shared courses off the grill — scallops in roe butter, bugs split into garlic bisque butter, whole snapper baked in salt and carved at the table, and the burnt-lemon tart that ends the argument. Wine flights pour against the smoke; vermentino against the snapper is the standing call.
What's included
One night a week, on the terrace, over coals
Landed this morning
Bugs, snapper, prawns and scallops bought whole at the Brisbane markets at 5am — the board tells you which boat.
Four courses off the coals
The set feast runs scallops, bugs, whole snapper and the burnt-lemon tart — all of it over ironbark.
The board tells the truth
When the bay is quiet, the board says so. It never says 'imported'.
Poured against the smoke
Vermentino against the snapper, a cold lager against the prawns — flights optional, opinions welcome.
Terrace seating, fire in sight
Forty seats on the terrace edge, close enough to watch the bugs hit the grill.
The feast, shared
Four shared courses at $89 — built for tables of two to ten who order for the middle of the table.
The room, set for service
Thursday, 18:20 — the bugs hit the coals
The experience
One night a week, on the terrace, over coals
Thursday nights the grill moves to the terrace edge and the room eats in sight of the fire. The feast is shared, the pace is unhurried, and the sommelier pours flights by the course rather than the bottle. Walk-ins are welcome, but the terrace fills by seven — booking the coals is the smarter play.
The feast finishes with the burnt-lemon tart and the cellar list at honest margins. For the table that wants to keep going, the lounge downstairs holds seats until late — the same table number carries from the terrace to the floor.
On the plate
What the night includes
Seared scallops, roe butter
Hervey Bay scallops, ninety seconds a side, finger lime over the top.
Grilled Moreton Bay bugs
Split in the shell, garlic bisque butter, named for the bay twenty minutes from the door.
Whole baked snapper
Salt-baked, burnt lemon, salsa verde — carved at the table for two or more.
The gallery
Seen at the last service
How the night runs
Three stages, no surprises
Take a Thursday
The feast runs every Thursday from 6pm on the terrace, two to forty guests. Book the table; the kitchen plans the boats around the headcount.
The coals do the talking
Four shared courses straight off the grill — bugs, prawns, snapper, scallops — cooked to the room, not to a clock.
The pour
The flight runs five pours matched to the feast; the zero-proof flight runs the same length with native teas and verjus.
"The bugs arrived split and swimming in garlic butter, and the whole terrace went quiet for a minute. You can taste that it was in the bay yesterday."
Priya S. · Seafood night, March 2026
Good to know
Questions about Seafood nights
The full register — gaming, privacy, vouchers — lives on the main FAQ page.
Every Thursday from 6pm on the terrace, forty seats, four shared courses at $89 per guest.
The menu bends to the market — the board tells you what was landed and the kitchen cooks that, nothing frozen.
Yes — the grill runs a full land-based twin of the feast, and the kitchen will steer you well either way.
Tables of two to ten book directly; larger sections of the terrace are available for private groups on enquiry.
Keep exploring
Other nights worth booking
Full catalogue with prices on the price page · venue story on about · every dish on the menu.
Dates go fast
Thursdays belong to the coals and the bay. Book the terrace.
The seafood feast runs forty seats a night and the terrace fills early in summer. Tell us your Thursday — the kitchen will know what came off the boats.