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
E N T R E E
Local oysters, champagne jelly 19.5
Scallop ceviche, tomato granita, salmon roe, pistachio 22
Sautéed brown snails, garlic butter, toasted ciabatta 19.5
House cured beef carpaccio, rocket, chimichurri 20
M A I N
Classic bouillabaisse, mussels, clams, prawns, fish, wild rye bread roll 37
Squid ink risotto, scallops, crab, lemon 36
Duck breast, pumpkin puree, grilled broccolini, beetroot dust, port jus 38
Eye fillet, asparagus, hazelnuts, red wine jus 39
D E S S E R T
WAVES “AFFOGATO” 19.5
espresso shot |choice of liquor (Baileys, Kaluha, Frangelico)
LIME TART 19.5
CHOCOLATE PANNA COTTA 19.5
balsamic poached strawberries
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