Menu
Our team of Sommeliers will guide you through (an often quirky) and forever changing selection of local and international wines and cocktails. Wine pairing changes seasonally.
Degustation
SEAFOOD TASTING MENU
Hot & cold sashimi, nori dust, seaweed mayo, watercress, ginger chip, tobiko, hot shallot lime GF (a)
NV Athletes of Wine ‘ Meunier’ Rose (Méthode Ancestral)
BBQ Ballina king prawn taco, daikon pickles, citrus mayo, betel leaf GF DF (a)
2024 Rouleur ‘Fume’ Sauvignon Blanc
Scallop on the shell, white miso butter GF (m)
2023 La Petite Mort Chardonnay
Snowy's fish, local line caught wild fish, Riesling & lemon, kipflers, local greens, fennel purée GF. (a)
2024 Weingut Hüls Riesling
Lemon myrtle pannacotta, ginger turmeric syrup, almond crumb, brandy snap, confit citrus GF
2024 Soumah ‘Late Harvest’ Viognier
Five course 129 p.p. I matching wines 75 p.p. I tasting menu for the whole table only.
Please note - Menu and wine matching subject to seasonal changes
GF signifies Gluten Free.
GFR is Gluten Free on Request.
VR means a dish can be made Vegan on Request.
Please advice staff of any allergy.
Entrée
Fins garlic bread, sourdough rubbed with organic garlic, basil butter for two 14
Freshly shucked oysters served either (min 3) (a):
natural with Chardonnay shallot vinaigrette GF DF each 7
natural with ponzu, tobiko GF each 7
Scallop on the shell, white miso butter GF (m) (min 2) each 11
King brown mushroom on a betel leaf, tempura enoki, shiitake cream, daikon GF VR (min 2) each 11
BBQ Ballina king prawn taco, daikon pickles, citrus mayo, betel leaf GF DF (min 2) (a) each 12
Hand filleted Cantabrian anchovy, sourdough toast, whipped creme fraiche, lime zest (i) each 10
Tuna sashimi, nori dust, seaweed mayo, watercress, ginger chip, tobiko, hot shallot lime GF (a) 33
Crispy calamari, paprika salt, aioli GF (a) 21
BBQ octopus, piri piri marinade, bok choi, cudgen sweet potato, mojo verde GF (a) 32
Please note GF signifies Gluten Free and DF means Dairy free
GFR is Gluten Free on Request.
VR means a dish can be made Vegan on Request.
Please advice staff of any allergy.
Main
Fish in a spice garden, fenugreek paste , minted pea purée, crispy coconut rice, beetroot chutney, turmeric onion GF (a) 54
Snowy’s fish, local line-caught fish, Riesling & lemon, Kipfler potatoes, green beans, fennel purée GF (a) 52
Caldeirada, Portuguese bouillabaisse with fish, prawn, squid, mussel in a tomato saffron broth GF (a) for one 63 I for two 119
Grass fed Angus picanha, beetroot purée, fondant potato, spinach, horseradish whip GF (a) 57
Braised thyme celeriac, served as a vegetarian substitute to fish or meat in the above dishes GF VR 49
ADD ON
Best chips ever, lemon myrtle salt, aioli 15
Iceberg lettuce, cherry tomato, Japanese sesame dressing, nori dust GF 17
Seasonal greens, chilli olive oil, lime, roasted pumpkin seeds GF 17
Please note GF signifies Gluten Free and DF means Dairy free
GFR is Gluten Free on Request.
VR means a dish can be made Vegan on Request.
Please advice staff of any allergy.
Desserts
Dark Belgian chocolate mousse, Davidson plum compote, almond nougatine GF 24
Lemon myrtle pannacotta, ginger syrup, candied turmeric, brandy snap, almond crumb GF 19
Byron bay 'Brookie's Mac' liqueur affogato, vanilla ice cream, espresso GF 18
Drunken ice cream, vanilla bean ice cream, Pedro Ximénez sweet sherry GF 18
LIQUID DESSERT
PX’presso Martini, Pedro Ximénez, Vodka, double espresso 24
Old School Toblerone, Frangelico, Bailey's, Kahlua, vanilla bean ice-cream, chocolate 25
Please note GF signifies Gluten Free and DF means Dairy free
GFR is Gluten Free on Request.
VR means a dish can be made Vegan on Request.
Please advice staff of any allergy.
In line with consumer law, we proudly label the origin of our seafood:
(a) Australian - (m) Mixed Origin - (i) imported
IZAKAYA - OUR NEW POP UP
Edamame with crispy garlic and yuzu 10
Freshly shucked oyster, ponzu, tobiko (min 3) (a) each 7
BBQ king prawn on betel leaf, daikon, citrus mayo (min 2) (a) each 12
King brown mushroom & tempura enoki on betel leaf, Japanese slaw, shiitake mushroom ‘cream’ (min 2) each 11
Scallop on the shell, white miso mirin butter (min 2) (m) each 11
Crispy calamari, citrus mayo (a) 21
Wild local fish sashimi on nori cracker, spicy tamarind, coconut rice, ponzu (min 2) (a) each 12
Miso glazed roasted eggplant, toasted sesame 25
Karaage chicken, magic seasoning, mandarin mayo 28
Sake flamed beef, black garlic rice cake, chargrilled lime, pickles chilli 36
BBQ chilli octopus, bok choi, cudgen sweet pototo, sauce verte (a) 32
japanese rice bowl, furikake seasoning 7
Iceberg lettuce, Japanese seasame dressing 17
Wine
The wine list at Fins is of great colour and heart, much like Steven Snow's internationally influenced cuisine.
Sustainability: the understanding of what each producer practices in both the vineyard and winery is of great importance to us. We feel the certification process is not the be all and end all of sustainability. Each wine listed here has had questions asked of its creator.
Every bottle at Fins represent the blood, sweat and tears of dedicated winemakers and vignerons globally. Without them, this story wouldn't be possible.
Sommelier
Florent Elineau
Fins has proudly received the coveted '2 Glasses' award, Gourmet Traveler Wine List of the Year
