Simply Irresistable
Does an APPERTISER of Spring Bay scallops infused with chilli nam jum topped with a coriander wasabi followed by a STARTER of Confit of Petuna Ocean trout with a soft green pea puree and glazed apple salad, garnished with a salmon and squid ink then the ENTREE of Szechuan Pepper spiced soft shell crab with salt and pepper Yamba prawns, drizzled in a champagne lime oil accompanied by a lemon sherbert and finally a MAIN comprising Grilled south Australian Hiramasa King Fish with saffron flavoured... Sign in to see full entry.