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.
yellowfin tuna // smoked garlic, scallion & coriander stem
Petaluma Croser Sparkling, Adelaide Hills
crab & prawn brioche // cos, shichimi, tobiko
Heggies Vineyard Riesling, Eden Valley
roasted pork belly // Hokkaido scallop, coconut & galangal sauce, mandarin
Tim Adams Pinot Gris, Clare Valley
sansho peppered duck breast // charred choi sum, house xo
Nautilus Estate Pinot Noir, Marlborough
Signature Whole Coral Trout // Mareeba pineapple, Pla Sam Rot // 90+MP
limited nightly availability. pre-orders recommended
glazed fig // white chocolate, hazelnut, honeycomb & wattleseed
Vasse Felix Cane Cut Semillon, Margaret River
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.
CLOSED FOR ANNUAL BREAK FROM JAN 23 UNTIL FEB 16
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