A journey of the freshest tastes from Lakes Entrance
First Course
Broadwater Oyster
mignonette
Smoked Mussel on Toast
soy, roe, fig leaf
Second Course
Olive cured Gurnard
walnut, frisee, cumin
Fish finger
herb salad, tabasco, beurre blanc
BBQ Octopus
harrisa, olive, capocollo
Main Course
Pink ling
mountain pepper, Blanc de Blanc, kohlrabi
Dessert Course
Wild coast honey
mascarpone, rhubarb, mountain pepper