Down Under Seafood Plate
Queensland King Prawns marinated in Extra Virgin Oil, Lime Juice, Wild Coriander, and Smoked Chilli Salt
Western Australia Scallops infused with a sprinkle of Turmeric, Chilli, Garlic, Ginger Powder and Sea Salt and Pan Seared
Tasmanian Salmon Smoked with a touch of Lime, Beetroot Juice and Native Lemon Myrtle
Micro Herb Salad
Red Vein Sorrel (Tangy Flavour) 1g
Lemon Balm ( Sweet & Refreshing Lemon Flavour) 1g
Red Garner (Beetroot Flavour) 1g
Roasted Coconut Powder 1g on top of Avocado Salsa
Salmon Caviar 2g
Garlic Chips 2g
Avocado Salsa
Ingredients:
1 Medium Red Onion
Cayenne Pepper 2 each seeded and small dice
3 Medium Avocados
Avocado Olive Oil 15 ml
Lime Juice 15 ml
Garlic Powder 2g
Ginger Powder 2g
Smoked Chilli Salt 0.5g
Freshly Ground Black Pepper 0.5g
Wild Coriander Leaves chopped 3g
Mint Leaves chopped 3g
Method:
In a mixing bowl whisk together olive oil, lime juice, garlic, smoked chili salt, and pepper until mixture is well blended. Pour over the avocado, coriander, and Red onions and gently toss till the mixture is evenly coated.
Chili Lime Dressing with a Sprinkle of Lime Zest
Ingredients:
Truffle Oil 100ml
Lime Juice 30ml
Pure Honey 30ml
Garlic Powder 1g
Ginger Powder 1g
Chilli Powder 1g
Smoked Paprika 1g
Smoked Chilli Salt 1g
Freshly Ground Black Pepper 1g
Beetroot Juice 10ml
Sour Cream 85g
Lime Zest 2g
Method:
In the mixing bowl add all ingredients and whisk except the Mayonnaise and Lime Zest. Add the Mayonnaise and lime slowly and whisk them all together.
Native Finger Lime & Beetroot Jelly
Ingredients:
Beetroot Juice 100ml
2 Native Finger Limes - Skin & Vein removed
Davis Halal Gelatine 10g
Method:
Heat up the beetroot juice; add Davis Halal Gelatine; mix well and lastly add the Native Finger Lime Caviar. Pour it into a small tray and let it set in the cool room.