7 menus in Cockle Bay King St Wharf lunch, restaurant and takeaway menus
Bungalow 8
King st wharf, Sydney, NSW, 2000, Australia
Bungalow 8 Sample Menu
| Crumbed Drumsticks | $3.30 |
| Seafood Basket | N/A |
| Lamb Kebab Wrap | $6.00 |
| Cheese | $0.40 |
| Chicken Nuggets | $5.00 |
Malaya The
Asian, Malaysian
39 Lime St King St Wharf, King Street Wharf, Sydney, NSW, 2000, Australia
Malaya The Sample Menu
| - | - |
| - White fish Fillet (20 minutes) | $35.00 |
| Sweet Corn Soup Diced chicken and sweet corn in a chicken broth, thickened with egg. | $13.00 |
Pontoon Bar
Modern Australian, Pub Food
The Promenade, Cockle Bay Wharf 201 Sussex St, Sydney, NSW, 2000, Australia
Pontoon Bar Sample Menu
| Beef Burger Home made beef patty, lettuce, tomato and melted cheese served with chips | $9.90 |
| La Vieille Ferme Rouge (FR) | $8.50 / $38.50 |
| HaHa Pinot Noir (NZ) | $8.70 / $39.50 |
| Pesto Chicken Salad Grilled chicken breast marinated in a basil pesto served with rocket, Spanish onions, cherry tomatoes and shredded parmesan cheese | $11.90 |
| Chicken Caesar Salad Grilled chicken breast, cos lettuce, crispy bacon, croutons and parmesan cheese tossed with caesar dressing | $11.90 |
Wharf Teppanyaki
Japanese
21 Lime St, 29 Lime Street(King Street Wharf), Sydney, NSW, 2000, Australia
Wharf Teppanyaki Sample Menu
| VOLCANO ROLL oven baked scallops layered on a crab salad avocado roll, with special cream sauce and sesame seed and shallot sprinkle | - |
| SOMEN AND TOFU SALAD somen noodles and crispy tofu served with mixed leaves and soy dressing | - |
| YELLOW SUBMARINE ROLL prawn, cucumber, kampyo and masago, wrapped in a soybean sheath and topped with yuzu butter and salmon roe | - |
| SASHIMI PLATTER (20pcs) chef’s selection of sashimi | $74 |
| SPICY EDAMAME [H4] steamed baby soya beans in the pod tossed in Kobe’s own chilli sauce | $8 |
Chinta Ria Temple of Love
Malaysian
Sydney, Level 2 Cockle Bay Wharf, 201 Sussex Street, Sydney, NSW, 2000, Australia
Chinta Ria Temple of Love Sample Menu
| Ginger Prawns Plump wok-tossed prawns with fresh ginger root and spring onions. | $28.50 |
| Tofu Quartet V Tofu squares served with our own spicy peanut sauce. | $8 |
| Ayam Blues Lightly battered chicken fillets, wok tossed in a subtle tangy mayonnaise coating infused with lemon juice and tomato sauce. | $24 |
| Chilli Fish Rockling fillets topped with an egg-blend sweet chilli sauce. | $26.50 |
| King Toh Beef Thin strips of beef lightly floured and wok seared then tossed with onion in chef’s special blend sauce. | $24 |
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