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Another of our favourites, bright orange flesh, with distinct fat lines, which renders out during cooking, best cooked to medium for the perfect eating texture.
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Deep sea, blue to silver coloured skin, quite a soft flesh, great crumbed or battered.
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One of our favourites, light orange flesh, perfect cooked with crispy skin.
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Brown rice mixed with, roast pumpkin, pepitas, slivered almonds, finished with herbs and a lemon vinaigrette.
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Fresh local Tasmanian vegetables roasted in olive oil tossed with baby spinach and Persian fetta.
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Prawns, seafood extender and spring onion mixed in a creamy seafood dressing.
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Australian squid tubes, green tiger prawns, fresh caught white fish mixed with local Tasmanian vegetables.
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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.
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Tasmania hot smoked ocean trout, cream cheese, spring onion, capers and anchovies mixed into a smooth and creamy pâté.
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Australian tenderised calamari marinated in fresh chilli, ginger, garlic, coriander and olive oil.
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Fresh Tasmanian salmon, calamari, green lip mussels, green Australian tiger prawns finished with fresh parsley.
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Tasmanian salmon filled with our house made garlic and herb butter, crumbed in panko breadcrumbs.
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Australian green tiger prawns mixed with fresh garlic and parsley and brie cheese on a bed on fresh spinach wrapped in filo pastry.