Main course

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(can be served family style or plated)

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Cold Seafood Platter with oysters, prawns, bugs, & lobster.

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Salmon Tarator with tahini, yoghurt, herb & nut crust & pomegranate.

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Blue Eye Cod with preserved lemon dressing, watercress, cucumber and fennel.

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Red Emperor with cardamom, pistachio salsa and ginger cream.

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Gold Band Snapper Fillets with roast tomato, garlic & capers.

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Risotto with Moreton Bay bugs, asparagus and tomato.

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Roast Spatchcock Greek Style with lemon, oregano and tzatziki .

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Thai Coconut Chicken Salad with mango, tomato and mint.

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Seared Duck Breast with orange & thyme.

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Asian Roast Pork with nashi pear, apple, celery & chilli.

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Crispy Pork Belly with chilli caramel. 

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Slow Roasted Lamb Shoulder with orange and pistachio.

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Lamb Rack with parmesan & pistachio crumb.

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Thai Beef Salad with lime, chilli, mint, coriander and peanuts.

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Fillet of Beef with béarnaise sauce or horseradish cream.

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Smoked Eggplant Cannelloni stuffed with baba ghanoush served with Grecian tomato sauce.(V)

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Korean Cauliflower with gochujang, shallots, sesame and steamed Jasmine rice (Vegan)

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