Bringing you the freshest ingredients, sourced locally and overseas.
| MAIN COURSE - Surf |
| 56. Chilean Sea-Bass - a pan-seared fillet, drizzled with a nut-brown butter,
fresh prawns and capers, Jasmine rice & garden salad |
| 57. Tasmanian Sea Trout - lightly poached, drizzled with Hollandaise sauce,
Jasmine rice & garden salad |
| 58. New Zealand South Island Green-lipped Mussels - lightly steamed
in a white wine, cream & garlic sauce, with home cut chips and a mayo dip |
| 59. Grilled King Prawns - half kilo of fresh sea prawns, served with garden salad
and garlic butter, home-made tartar & Thai nam jim talay dips |
| 60. Fish & Chips - a beer-battered fillet of locally caught red snapper,
cut chips, mushy peas, tartar sauce, pickled onion and gherkin |
| 61. Seafood Paella Valencia - a combination of prawns, local squid
& New Zealand Green-lipped Mussels, on a bed of Mediterranean-spiced rice |
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