Snacks from the Sea
The sea provides eternal inspiration, and delivers some of things we like to cook and eat most. Succulent Yamba prawns, Western Australia octopus, and Sydney rock oysters are gracing our kitchen, while new dishes like wild caught barramundi with lovage, tomato & kombu sauce; prawn ebi katsu and soba noodles with tuna and bonito-infused aged soy join the menu.
Each dish is a celebration of the sea — because right now, there’s nothing we love eating more.
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Mooloolaba yellowfin tuna, nestled atop soba noodles and finished with a umami rich, minimum 2-year-aged cherry wood barrel soy.
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Crispy sesame-crusted prawn & scallop toasts are piled high with juicy Moreton Bay bugs. Just try stopping at one.
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Marinated overnight, Western Australian octopus is pickled, then grilled — soaking up the flavours of nori, green chilli, and Sichuan.
