Menu
Entrees
Local Oysters
Natural
Pacific Kilpatrick
Chilled Red Prawns w’ Seafood Sauce
Garlic Topped Mussels w’ Parmesan
BBQ Pickled Baby Octopus Marinated w’ Chilli & Garlic
Ferg’s Famous Salt & Pepper Squid w’ Homemade Sweet Chilli
Sesame Crusted Tempura Prawns w’ Honey & Soy
Breads
Garlic or Herb
Bread
Tomato Basil Bruschetta
Mains
Beer Battered
Blue Grenadier & Chips w’Tartare & Lemon
Linguini Putanesca w’ Kalamata olives, Capers, Basil & Chilli
Beer Battered Bermagui Flathead Fillets w’ Salad & Chips
Char Grilled Baby Octopus Salad w’ Mescalin, Balsamic & Chilli
Pasta w’ Basil Napoli
Cajun Spiced Grilled Blue Grenadier w’ Greek Salad
Grilled Blue Grenadier Lightly Seasoned w’ Greek Salad
Chicken Parmagiana w’ Chips & Salad
Pride Of The Catch BBQ’D w’ Chefs Sauce Salad & Chips
Char Grilled Scotch Fillet w’ Chips, Salad & Onion Rings
The above a typical Pickled Octopus menu - Note that it is subject to change based on supply and daily specials
Qantas
Travel Insider
Sapphire Coast: Shine like it does by Rob Woodburn
11 August 2008
A good reason to head north of Narooma is for lunch at
Tuross Head, at the Pickled Octopus Seafood Cafe. Chef Greg Ferguson
cooks splendid seafood feasts in a marvellous setting on the shore of
Tuross Lake. Diners have views across the water to the
privately owned Horse Island. It’s the place to eat the freshest
fish, gutted and cleaned on the wharf below, then cooked to
perfection, accompanied by fine white wine. Whoever said “dead casual”
can’t have class?