Scampi Ceviche
With lime, quark and clove salt. An elegant entree, delicate, delicious and sure to impress.
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Scorched Hiramasa Kingfish
With ssamjang, furikake and samphire. A spicy Korean inspired dish with intriguing flavours.
Sashimi Pipis
With coriander infused sweet soy and chilli olive oil. These pipis are so delicious, sweet and nutty with a firm satisfying texture.
Creamy Mussels and Cider
With smoky bacon, fresh herbs and garlic ciabatta. Simple and delicious, the cider and herbs make an amazingly fragrant sauce.
Steamed Barramundi Belly Roll Copy
With gai lan, shiitake, ginger and scallop sauce. A delicate yet umami-heavy dish, utilising the strip belly.
Crispy Skin Glacier 51 Toothfish
With edamame & pea salad with lemon caper beurre blanc. Our winning dish “CEO Kitchen Master Recipe Chef” 2019.
Crayfish Risotto
With cherry tomatoes, basil and shaved parmesan. A delicious silky crayfish risotto just bursting with flavour.
Fried Barramundi Wings
With TFF Red Rub, hot sauce, slaw and ranch dressing. A cajun-inspired, fresh and crispy dish with big bold flavours.
Sashimi Dressings & Sauces
Yuzu miso ponzu, coriander infused sweet soy, orange lime soy, wasabi avocado cream – delicious dressings and sauces to compliment your sashimi