- 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.
- Fresh salmon chunks, skewered with capsicum, red onion and spiced up with Cajun seasoning.
- Tasmanian salmon filled with our house made garlic and herb butter, crumbed in panko breadcrumbs.
- Served on a bed of mesclun lettuce topped with shrimp and cocktail dressing.
- Fresh Tasmania salmon, sun-dried tomatoes on a bed of spinach topped with hollandaise sauce.
- Fresh Tasmanian salmon mixed with fresh lemon zest and dill, on a bed of spinach and brie cheese.
- 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.
- Australian salmon, green tiger prawns, Tasmanian scallops on a bed on spinach topped with a creamy garlic sauce.
