| Class Description |
A class not to be missed!
Prawn, Scallop and lime leaf spring rolls with coconut hoisin dipping sauce.
Atlantic salmon tartare, cucumber, citrus, avocado crème, finger lime caviar and black olive crustini.
Chermoula baked barramundi with cous cous, smoked almonds greens and sautéed samphire.
Spanish style potato, caramalised tomato and squid tagliatelle.
Pavlova Roulade with Lemon curd and coconut mascarpone.
Chef Tania Tauakume |
