A journey of the freshest tastes from Lakes Entrance
First Course
Broadwater Oyster
mignonette
Scallop Tartare
kimchi, whipped soy
Second Course
Gurnard Crudo
marigold, walnut, cumin
Fish finger
beurre blanc, onion, herbs
BBQ Octopus
harissa, olive, capocollo
Main Course
Gurnard
dashi veloute, zucchini, samphire
Dessert Course
Wild Coast Honey Madeline
white chocolate, granny smith, mountain pepper