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Sea

  • Pan roasted groper fillet with paua supreme sauce, crushed new potatoes and steamed broccolini
  • Cheddar and thyme crusted blue cod with lyonnaise potatoes and cabbage and bacon with rosemary beurre blanc
  • Bacon wrapped monkfish served over mussel, new potato and saffron broth
  • Chive and parsley battered blue cod served over gratin potatoes with pea puree and chargrilled lemon
  • Salt cod and smoked salmon filo pies served with cheddar mash, salsa verde and poached asparagus
  • Whole baked sea run trout with watercress and fennel salad and a lemon and almond cous cous stuffing
  • Pan roasted flounder with twice baked sauté potatoes broccoli and buttered almonds
  • Asian rubbed salmon steak chargrilled with butternut squash and sauté silverbeet with a cherry tomato and coriander lime salsa
  • Salmon wrapped in feather flake pastry, mushroom and spinach stuffing, fondant potatoes and saffron leek sauce
  • Crispy skinned salmon fillet with potato galette, steamed greens and a smoked tomato jus
  • Seared peppered tuna served over warm nicoise salad with salsa verde
  • Roasted groper steak on sauté cabbage and bacon potato rosti with parmesan grilled courgettes and beef jus
  • Panko crumbed and battered blue cod with hand cut fries, lemon mayonnaise and a tomato and watercress salad with muslin lemon