Yellow Fin Tuna Sashimi
with Soba Noodles, Fresh Wasabi Root Organic Soy Dressing
*
Pacific Oysters Two Ways
Natural with Rice Wine and Ginger Dressing
Grilled with Macadamia Pesto, chilli, Basil and Parmesan Crust
*
Spring Bay Scallops Roasted in the Shell
With Mushroom, Dashi and Lemon Sauce
*
Chilli Salt Calamari
With Green PawPaw, Vietnamese Mint, Fried Shallots
and Cashew Salad
Lime and Palm Sugar Dressing
*
U10 Split and Grilled Tiger Prawns Marinated with Citus, Chilli,
Garlic and Oregano
*
Roasted Blue Eye
With Gremolata Crust (lemon zest, Parsley, Garlic)
on Potato Mousseline and Nut Brown Caper and Lemon Butter
*
Dessert Tasting Plate
Three Textured Lindt Chocolate Cake, Vanilla Bean Creme Brulee
Nougatine Parfait