A journey of the freshest tastes from Lakes Entrance
First Course
Broadwater Oyster
bloody mary
MAPA Abalone
toasted rice, Wild Coast honey
Second Course
Olive cured Gurnard
walnut, frisee, cumin
King crab
creme fraiche, egg, Nullamunjie olive oil
Smoked Mussel
onion, dijon, milk bread
Main Course
Ocean Perch
bouillabaisse, risoni, saffron
Petit four
Salted chocolate
blood orange
Dessert Course
Mountain pepper
Wild Coast honey, sour cream