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Nautilus' degustation menu has been designed as a mouth-watering exploration of flavours, textures & techniques. Our chefs curate an ever-evolving menu that samples both signature & innovative dishes to delight the senses, taking influence from our local tropical surrounds and abroad. The perfect opportunity to experience the best from the Nautilus kitchen.

The degustation courses and components of each dish have been carefully selected to create an artfully balanced tasting. While we endeavour to accommodate special dietary needs, we are unable to make changes to suit individual tastes. Please notify us upon booking if you or your guests have any dietary requirements or allergies.

5 Course Tasting Menu

110pp + optional matched wines 55pp

first course

yellowfin tuna // smoked garlic, scallion & coriander stem

Petaluma Croser Sparkling, Adelaide HillsĀ 

second course

crab & prawn brioche // cos, shichimi, tobiko

Heggies Vineyard Riesling, Eden Valley

third course

roasted pork belly // Hokkaido scallop, coconut & galangal sauce, mandarin

Tim Adams Pinot Gris, Clare Valley

fourth course

sansho peppered duck breast // charred choi sum, house xo

Nautilus Estate Pinot Noir, Marlborough

premium fourth course upgrade

Signature Whole Coral Trout // Mareeba pineapple, Pla Sam Rot // 90+MP

limited nightly availability. pre-orders recommended

fifth course

glazed fig // white chocolate, hazelnut, honeycomb & wattleseed

Vasse Felix Cane Cut Semillon, Margaret River

All prices & menu details subject to change.

Wine & Beverage Selection


We make every effort to keep ahead of vintage changes. While the years of vintage stated in
this wine list were correct at the time of printing they are subject to change.
We apologise for any inconvenience.

All prices & menu details may be subject to change.

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