6-10 Radcliffe Street Echuca, Vic, 3564 Located: In Radcliffes
TUES-SAT: LUNCH: 12PM-2.30PM DINNER:: 6PM-10PM
Serving Tasty Bites Since 2014

Menu

Swipe right/left to see additional menu categories.

Available TUES-SAT: DINNER: From 5:30 PM .

SHARE PLATES

Local Plate (gf option available)

21

Ciabatta bread, Simply Tomatoes green pickled tomatoes, Pacdon Park pork pie, Murray Gums virgin olive oil, Perricoota olives, goats cheese

Bread, Cheese & Olives (gf option)

19

Murray Gums Estate Warmed Olives, Meredith Dairy marinated goats cheese, chargrilled wild ciabatta

Bread & Oil (v)

16

‘Murray Gums Estate’ frantoio virgin olive oil, candied balsamic, char grilled wild ciabatta.

Mussels Mariniere (df,gf option)

17

NZ green lip mussels, garlic, white wine, parsley, ciabatta

Onion Rings (v)

14

Thick cut, house battered, blue cheese aioli

Corn Ribs (ve option)

16

Smoked paprika seasoning, butter, Alabama white sauce

TACOS

One 9 - two 17

Beef (df,gf)

"

Corn tortilla, smoked brisket, mango, capsicum, red onion,coriander and lime salsa, chipotle mayo

Calamari

"

Corn tortilla, panko crumb calamari, capsicum, red onion, coriander and lime salsa, garlic mayo

Pork Belly (gf)

"

Corn tortilla, crispy pork belly, capsicum, red onion, corn, mango, coriander & lime salsa, alabama white sauce

Southern Fried Cauliflower (ve)

"

Corn tortilla, southern fried cauliflower, mango, capsicum, red onion, coriander and lime salsa, vegan ranch

Chicken

"

Corn tortilla, southern fried chicken thigh, capsicum, red onion, coriander and lime salsa, white ranch sauce

CHICKEN WINGS

1/4kg 14 - 1/2kg 26

Buffalo

"

Mild buffalo sauce, ranch

Hot

"

Franks Red Hot sauce, alabama white sauce

Southern

"

Southern seasoning, garlic aioli

CHAR-GRILL

Blackened Salmon (gf)

37

Cajun seasoned, roasted crushed chats + cherry tomatoes,rocket, capers, onion, lemon, virgin oil, hollandaise

Beef Burger

25

Brioche roll, tomato, lettuce, cheese, pickles, onion ring, mild chipotle mayo, french fries

Steak-Frites (gf option)

49

Char grilled Scotch fillet 300gm, beef jus, french fries

PASTA & RICE

Gnocchi (gf option)

35

Pacdon Park pork sausage, okra, spinach, white wine, cream, bay seasoning, grana padano

Prawn Linguini (gf option)

42

Fresh pasta, prawn tails, lemon, chilli, dill, basil, spinach, cherry tomato, virgin olive oil

Seafood Jambalaya (df,gf)

40

Rice, prawns, mussels, squid, chorizo, okra, tomato, onion, garlic, southern cajun seasoning

Tofu Etouffee (ve, df, gf)

28

Creole tofu casserole, holy trinity veg, dirty rice

OUR FAVOURITES

Newport 53 Steak

38

Hickory smoked beef, corn ribs, blackened broccolini, chimichurri

Clam & Bacon Chowder

E 17.5 - M 27

Clams, bacon, creamy leak sauce, thyme, potato,
garlic bread

Fried Chicken

32

Buttermilk marinated chicken, southern seasoning, french fries, garlic aioli

Fried Chicken Waffles

32

Buttermilk marinated chicken, southern seasoning, waffles. maple syrup

Ribs (gf)

38

1/2 rack baby back bbg pork ribs, dirty rice

SALADS

Add calamari 8 fried chicken 10 pulled beef brisket 12

Pepper and Fetta (gf,v)

17

Fire roasted capsicum, rocket, feta, red onion, blue cheese aioli

SIDES

All sides 9 each

Blackened Broccolini (df)

9

Char-grilled broccolini, virgin olive oil, caijun seasoning

Southern Fried Cauliflower

9

Vegan ranch

French Fries (df,v)

9

Garlic aioli

Sweet Potato Fries (v)

9

Alabama white sauce

Mac’n’cheese (v)

9

Pickled Garden Salad (gf,v)

9

Lettuce, pickled radish, onion, cucumber, red wine dressing

Dirty Rice (v)

9

Rice, holy trinity veg, mushroom, cajun seasoning

Available TUESDAY - SATURDAY: LUNCH: 12:00PM-2:00PM.

(Sample menu – Changes often. Call for current offerings.)

Fish & Chips

$ 15

Beer battered barramundi, rocket & parmesan, lemon, fries

Chicken Burger

$ 15

Southern fried chicken, lettuce, tomato, aioli, fries

BANH MI

$ 15

Pork belly, pickled cucumber, pickled carrot, coriander, onion, chilli, hoisin, lemon aioli

Yellow Curry

$ 15

chicken, mild yellow curry, rice, been shoots, coriander

CLAM CHOWDER

$ 15

Clams, bacon, creamy leek sauce, thyme, potato, garlic bread

FULL DINNER MENU ALSO AVAILABLE

Spag Bol

15

Mac n Cheese

15

Fish n Chips

15

Nuggets n Chips

15

BEER / CIDER ON TAP

Bandicoot “Aussie” Summer Ale 4.2%

11

Echuca, Victoria

Bandicoot “Havoc” XPA 5%

12

Echuca, Victoria

Bandicoot “Rusty” IPA 6.9%

12

Echuca, Victoria

Radcliffes Draught 4.8%

10

Goulburn Valley, Victoria

Stone & Wood Pacific Ale 4.4%

10

Byron Bay, NSW

Radcliffes Dry Lager 4.4%

10

Goulburn Valley, Victoria

Radcliffes Mid Strength 3.5%

9

Goulburn Valley, Victoria

Peach & Mango Seltzer 4%

13

Byron Bay, NSW

Little Creatures Pipsqueak Cider 5.2%

10

Fremantle, Western Australia

We have over 50 unique and interesting Beersand Ciders on our drink’s menu as well as awide variety of carefully selected spirits foryour drinking pleasure. Please ask your server for our full list of beverages and discover why we’re the best when it comes to pairing quality food with the appropriate beverage

WINE BY THE GLASS

Baron Jacques Sparkling Brut NV

12

Burgundy, France

Babo Prosecco NV

12

Italy

Angove “Chalk Hill Blue” Moscato ’19

10

Mclaren Vale, South Australia

Cape Horn Rose ’20

10

Echuca, Victoria

Makipai Pinot Gris ’20

12

Marlborough, New Zealand

Ahi Ka Sauvignon Blanc ’23

12

Marlborough, New Zealand

Domaine Naturaliste Chardonnay ’21

13

Margaret River, Western Australia

Beautiful Isle Pinot Noir ’22

12

Tamar Valley, Tasmania

The Carriages Cabernet ‘19

12

Echuca, Victoria

Stanton & Killeen Shiraz ’21

14

Rutherglen, Victoria

Ijalba Tempranillo ’21

12

Rioja, Spain

Chasing a bottle? Ask to see our bottle list

COCKTAILS

Absinthe

16

Absinthe, sugar cube, water

Aperol Spritz

17

Aperol, prosecco, soda

Bonsoir Blue

18

Peach liquor, watermelon liquor, midori, apple juice,
blue curacao

Espresso Martini

19

Vodka, kahlua, espresso

Cajun Mary

22

Vodka, tequila, vegetable juice, lemon, lime, worcestershiresauce, habenero sauce, green pepper sauce, smoked chipotlesauce, pickle juice, brine, celery salt, cajun seasoning

Creolita

22

Mezcal, triple sec, lime, chilli, creole salt

Hurricane

22

Dark rum, passionfruit syrup, orange juice, grenadine

Long Island Iced Tea

20

Gin, rum, tequila, triple sec, vodka, lemon

Mojito

20

Light rum, soda, lime, mint

Old Fashioned

20

Reserve bourbon, bitters, sugar

Sazerac

20

Cognac, absinthe, peychauds bitters

Sours

20

Your choice of absinthe, amaretto, bourbon, dark rum, gin,light rum, pisco, spiced rum or whiskey

Tinto de Verano by Shiraz Republic

13

Shiraz and Lemon spritzer

Beignets

16

Creole fried donuts, dusting sugar, caramel sauce

Warm Chocolate Fondant

19

Vanilla bean ice-cream

Bread & Butter Pudding

16

Creole cream cheese ice-cream

Sago (ve,df,gf)

14

Chilled coconut sago pudding, lychee and mango compote

Waffles

16

Vanilla bean ice-cream, maple syrup

Lemon Tart

15

Mixed berries, double cream

Add a scoop of creole cream cheese ice cream to your dessert

4

Mixed Greens

9

Carrots, tomatoes, cucumber, and croutons.
Choice of citrus vinaigrette, ranch, or blue cheese.

Craft Cobb Salad

11

Mixed greens, carrots, cucumber, tomatoes, blue cheese crumbles, chopped bacon, and soft boiled egg.
Choice of citrus vinaigrette, ranch, or blue cheese.

Add Ons

Soft boiled egg – 2
Grilled chipotle lime chicken – 5
Slow roasted pork belly – 6
Sauteed diablo shrimp – 6
Grilled marinated steak – 7

Mini Burger & Fries

12.5

Served on a potato roll with a side of fry sauce.

Cheese Quesadilla & Fries

10

Served with a side of fry sauce.
Add chipotle lime chicken +4

Who We Are

Our philosophy has always been to use the best local ingredients to showcase what the region has to offer. Port 53 is a true harbor of local food, boutique wines, top shelf spirits and craft beers. Chef owner Adam Mitchell, with help from his dedicated team, have worked hard to create a restaurant that appeals to everyone with a fantastic range of food and beverages and positioned in a great location. Adam’s aim was to create a restaurant that he and his family would enjoy dining at themselves, and he has achieved that in spades. Adam trained in classical French Cuisine whilst at William Angliss Institute in the 90s, and later followed his wife Rebecca back to Canada. Adam gravitated towards a love for the French Creole-Cajun style of food whilst working in a Creole inspired restaurant in Saskatoon Canada. Canada has a shaded history with Cajun cuisine through the deportation of the French Arcadians from Canada to Louisiana in the 1700s, and this vibrant past still has an influence in Canada’s cuisine today. Like the Creole and Cajun culture itself, Port 53 uses what is seasonably available to create soul food that is both comforting and exciting at the same time. Signature dishes include a savoury jambalaya and our famous bbq pork ribs, along with a selection of char grilled local meats accompanied with delicious sauces and spice blends. Port 53 offers a unique industrial chic atmosphere with a décor of local memorabilia. Port 53 is a true example of Creole and Cajun culture by utilizing local and regional foods and cooking them with love.

About port 53

Port 53 is a “Seafood Bar Grill” with both French Creole and Cajun influences. Our philosophy has always been to use the best local ingredients to showcase what the region has to offer

Bookings are highly recommended

We are open for lunch & dinner Tuesday to Saturday.

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Contact

6-10 Radcliffe Street Echuca, Vic, 3564 Located: In Radcliffes

TUES-SAT: LUNCH: 12PM-2.30PM DINNER:: 6PM-10PM

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