Smoked salmon and dill savoury doughnuts with a ruby caramelised onion jam.

SA King Prawn Ebi katsu. Panko crumbed and pan seared ‘long’’ King prawns get the royal treatment with chefs Tartare sauce and ‘Çaviar’.

Charred seasonal greens, salt-baked beetroot, and toasted pecans with Tonnato-Tuna.

Fragrant Sri Lankan fish curry, coconut steamed rice.

Caramelised pineapple, vanilla ice cream, toasted fennel, and Pescatarian salted caramel.