Hiramasa Kingfish Ceviche With coconut, chilli and kaffir lime leaf. A gorgeous kingfish ceviche with asian spices and tangy lime. 400 g Hiramasa kingfish, 5mm slices 400 ml coconut and lime brine Coconut and lime brine 200 ml unsweetened coconut milk 100 ml freshly squeezed lime juice 75 ml white wine vinegar 20 ml fish sauce […]
Bourbon Glazed Glacier 51 Toothfish With lemon butter asparagus and red chillies. Melt in your mouth delightful, that’s sweet, spicy and totally divine. 4 150gb Glacier 51 toothfish fillets 2 tsp light brown sugar 2 bunches baby asparagus 2 tbsp butter zest of 1 lemon 1 Small red chilli, thinly sliced Bourbon glaze marinade 125 ml […]
Barramundi Bites With Romesco Sauce and Chorizo. A vibrant, mouthwatering appetiser with a spicy, tangy finish. 500 g Barramundi pieces (uniform bite size) 150 g Chorizo, diagonal slice 1/2 cup extra virgin olive oil, divided 1 Roma tomato (or 3-4 cherry truss) 2 tbsp blanched hazelnuts 1/3 cup cubed day-old bread, crusts removed 2 cloves of […]
Pan-fried Glacier 51 Toothfish With coriander infused sweet soy sauce, rice and ice plant. A fresh, crisp appetiser with clean, bright flavours. 300 g Glacier 51 toothfish, cut into 3mm thick slices 1 1/2 cup Rice flour 1/3 cup Canola oil 250 g Superbrown rice (Sun Rice microwave steamed rice) Coriander infused sweet soy sauce […]
Grilled Crayfish With herb butter, apple-fennel slaw and lime vinaigrette. A dish sure to impress! Delicate sweet crayfish with a bright and zesty slaw. 1 whole large Crayfish (green) about 800g each 1/2 cup butter, room temperature 2 tbsp parsley, finely chopped 1 tbsp coriander, finely chopped 2 cloves garlic, minced salt and pepper, to taste […]
Crispy Skin Glacier 51 Toothfish With Pearl Couscous With pearl couscous, peas and rocket. A dish with an elegant balance of flavour and texture. 4 150g 150g Glacier 51 toothfish 2 tbsp Extra virgin olive oil (EVOO) Salt and pepper to season Pearl Couscous 2 tbsp Extra virgin olive oil (EVOO)l 1 1/3 cups […]
Hiramasa Kingfish Provencale Crispy skin with baby spinach & lemon wedges. A delicious and healthy dish with layers of flavour. 4 180g Hiramasa kingfish killets (skin on) 1 tbsp Extra virgin olive oil (EVOO) Provencale sauce 1 tbsp Extra virgin olive oil (EVOO) 2 Garlic cloves (finely chopped) Zest of 1 Lemon 600 g Vine […]
Hiramasa Kingfish Sashimi With yuzu miso ponzu dressing & caviar. A delicate Japanese inspired dish with bold flavours. 250 g Hiramasa kingfish fillet, cleaned & skin removed Yuzu miso ponzu dressing 150 ml grapeseed oil 60 ml soy sauce 60 ml ponzu shoyu (or yuzu juice, ponzu sauce) Zest of 1 Lime (or yuzu) 1 […]
Mussels Steamed and Dressed With soy, ginger, lemon and nam-jim spicy lime, cucumber. Sweet, plump steamed mussels enhanced with asian-inspired dressings. 1 kg Boston Bay mussels Soy, ginger and lemon dressing 1 tbsp Japanese soy sauce 1 tbsp lemon juice 1 tsp mirin (or sweet sherry) 1 tsp fresh ginger, finely grated 15 g green […]
Ora King Salmon Poke With soy, ginger and sesame. An irresistible healthy meal with contrasting textures and flavours. 400 g Ora King Salmon, (100g per serve) skin off, diced into 2cm cubes Poke marinade 1/4 cup Soy sauce (good quality) 1 tbsp Sesame oil 1 tbsp Rice wine vinegar 1 tsp Ginger, finely grated 1 […]