- Served on a bed of mesclun lettuce topped with shrimp and cocktail dressing.
- Fresh salmon chunks, skewered with capsicum, red onion and spiced up with Cajun seasoning.
- A crisp base topped with pizza sauce, spinach, mozzarella, sundried tomatoes, onion and prawns.
- A crisp base topped with pizza sauce, spinach, mozzarella, sundried tomatoes, onion and fresh Tasmanian salmon.
- Fresh Tasmanian salmon, calamari, green lip mussels, green Australian tiger prawns finished with fresh parsley.
- Australian tenderised calamari marinated in fresh chilli, ginger, garlic, coriander and olive oil.
- Tasmania hot smoked ocean trout, cream cheese, spring onion, capers and anchovies mixed into a smooth and creamy pâté.
- A smooth and creamy mix of fresh dill, lemon zest, capers, spring onion, hot smoked trout and cream cheese, wrapped in fresh Tasmania cold smoked ocean trout.
- Australian squid tubes, green tiger prawns, fresh caught white fish mixed with local Tasmanian vegetables.
- Tasmania cold smoked salmon combined with fresh dill, lemon zest, zucchini, cheddar cheese, garlic, salt, pepper, onion, eggs and flour.
- Australian salmon, green tiger prawns, Tasmanian scallops on a bed on spinach topped with a creamy garlic sauce.
- Fresh Tasmania salmon, sun-dried tomatoes on a bed of spinach topped with hollandaise sauce.
- Australian green tiger prawns mixed with fresh garlic and parsley and brie cheese on a bed on fresh spinach wrapped in filo pastry.
- Tasmania scallops mixed with a creamy curried sauce served on a bed on spinach wrapped in filo pastry.
- Prawns, seafood extender and spring onion mixed in a creamy seafood dressing.
- Fresh local Tasmanian vegetables roasted in olive oil tossed with baby spinach and Persian fetta.
- Brown rice mixed with, roast pumpkin, pepitas, slivered almonds, finished with herbs and a lemon vinaigrette.
