A journey of the freshest tastes from Lakes Entrance
First Course
Broadwater Oyster
mignonette
Scallop
rainbow creek hazelnut, mornay, filo
Second Course
Olive cured Gurnard
walnut, frisee, cumin
Smoked Duckfish
creme fraiche, egg, house tabasco
BBQ octopus
black garlic hummus, capocollo, kalamata
Main Course
Pink ling
smoked mussel, saffron, white asparagus
Dessert Course
Wild coast honey
mascarpone, rhubarb, mountain pepper