Main course as priced
2 courses 55
(entree/main, or main/dessert)
3 courses 65
(entree, main and dessert)
Please let us know if you require our specially created vegetarian menu.
See staff for choice of daily side dishes
D E G U S T A T I O N
Ask about our chef’s choice five course degustation.
Without matched wines 90 per head
With matched wines 120 per head
(This option is only available for the entire table and before 7:30 pm)
WARM KALAMATA OLIVES 10
toasted almonds | parsley
LOCAL ROCK OYSTERS 2.5each
E N T R E E
SAUTEED BROWN SNAILS 19.5
garlic butter | parsley | ciabatta
SEARED VEAL TARTAR 20
anchovy | melba toast | cured egg yolk
KINGFISH CRUDO 22
pickled fennel | cucumber | avocado | nam jim dressing
WAVES CARPACIO 21
goats cheese | hemp seeds | semi-dried tomato
M A I N
TINDER CREEK DUCK BREAST 38
pumpkin puree | root vegetables | port sauce
PAN SEARED LAMB 37
fondant potato | eggplant and anchovy puree | onion sauce
HOUSEMADE SQUID INK PASTA 36
crab | house smoked Eden mussels | salsa verde
CHARGRILLED EYE FILLET 39
wild mushrooms | mushroom sauce | paris mash
D E S S E R T
WAVES “ASLASKA” 19.5
chocolate parfait | beetroot meringue | chocolate and beetroot sponge
CARAMEL TART 19.5
cinnamon crumb | coffee mousse
WINTER SPICED PANNA COTTA 19.5
poached pear | chocolate soil
Wayne Wager – Waves Restaurant
Born in the UK, I served my apprenticeship at “The Cornish Range” in Mousehole, where I worked my way up to senior sous chef. This was a highly regarded establishment at the time, winning 3 AA Rosettes (equivalent to Chef Hat Awards). The Cornish Range focused on local produce and letting the product speak for itself, letting the natural flavours shine through.
Now opening Waves, my first restaurant, I intend carrying on the very philosophy I was taught from my original mentor Keith Terry, using and highlighting the best produce available.
From local lamb to Kobe Wagyu and locally sourced seafood, the goal is to give my guests the best possible “fine dining” experience in a relaxed casual setting.
Opening Waves has been a long journey for myself and my business partners and we know we have some big boots to fill following the success that Zanzibar Cafe had. We offer an à la carte menu with the 4-5-3 (4 entrée’s, 5 mains and 3 deserts) system which allows me the flexibility to change the menu every 5-6 weeks enabling us to keep it fresh and seasonal.
Ideally, my aim is to win a Chef Hat award, but in the same instance I will be keeping the menu at an affordable price for guests and locals alike. I believe supporting and accommodating locals is as, or more important, than catering predominantly to the tourists.
Waves Restaurant is open Wednesday – Saturday 5.30pm – 9.00pm
Lunch bookings on other days by request – Phone (02) 6495 3636
Call now to book! (02) 6495 3636
Supporting the beyondblue foundation.
As we are sure many of you have had your lives touched by the black dog of depression, be it your own, a friends or a loved one. I’m sure you will understand our decision to be closed on the 29th of October for our Chef to run the Tough Mudder in Melbourne in support of the Beyond Blue foundation. They do amazing work Australia wide to reduce the impact of anxiety, depression and suicide by supporting people to protect their mental health and to recover when they are unwell.
Earlier this year, Wayne lost a close family member to depression. He himself has anxiety and his wife depression, so this is a cause close to all our hearts.
If you or someone around you needs help please contact 1300 22 4636 24 hours a day, 7 days a week.
If you would like to support us and the Beyone Blue foundation please donate to