Sails On The Bay
Editorial
Chef Derek Fuller is back in the kitchen with a menu that's a perfect combination of seafood and non-fish dishes. Start with an entree of marinated Atlantic salmon in shallot, lemon, white wine and herb dressing with a Moreton Bay bug salsa of ginger, chilli and coconut, or the chicken and tarragon ravioli with baby spinach and white wine veal jus. Follow with a main of teriyaki seared tuna with soba noodles, shitake and bok choy, served with a chilli, ginger, soy, coriander and star anise broth, or the roast loin of lamb, wild mushroom duxelle, boulangere potato, saute of black trumpet mushroom, turnip and sugar snaps with port wine jus. Finish with the dark chocolate truffle torte, raspberry coulis and white chocolate sorbet or the prune and almond tart with prune and brandy ice-cream and a brandy anglaise. The predominantly Australian wine list offers excellent variety with prices to suit.
Veda Wickens, October 2006
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ChikenSexer
December 03, 2007
There are 3 things i look for in a great restaurant... Great service, Fantastic food and a beautiful surrounding to wash down a nice glass of red.! Let me just say Sails on the Bay has it all! The brilliant add grabbed my attention immediatly and i am now a regular customer. Make you way over if you haven't been already.
john cybula
October 06, 2010
the ambience is perfect servive and food excellent with a partner the evening was percfect
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