KINGFISH SASHIMI WITH FENNELL, LIME SALT AND A CUCUMBER AND LIME DRESSING. STEAMED OYSTERS WITH SOY DRESSING, SPRING ONONS AND TOASTED SESAME OIL. OYSTERS TOPPED WITH HOT AND SOUR DRESSING, LIGHTLY GRILLED. SMOKED OCEAN TROUT TOSSED IN AN ASIAN STYLE SALAD WITH POMELLO, TOPPED WTH COCONUT, PEANUT AND PALM SUGAR DRESSING. CITRUS CEVICHE OF GARFISH SERVED WITH WITLOF, MICRO B EETROOT LEAVES AND SOURDOUGH CROUTONS. SEARED TUNA WITH FENNELL CONFIT, PRESEVED LEMON AND WILD OLIVES. PAN SEARED SARDINES WITH ORANGE BUTTER PINENUTS AND CURRANTS. SEARED SCALLOPS WITH MUSCOVADO AND LIME DRESSING AND CRISP PORK BELLY. FRESH PRAWNS MARINATED IN WHITE BALSAMIC, PARSLEY, SHALLOTS AND CAPERS. CITRUS CURED KING SALMON SERVED WITH SOURDOUGH AND OLIVE OIL. JAPANESE INSPIRED OYSTER SHOOTERS. JAPANESE CRUMBED FLATHEAD TAILS WITH HERB AND LEMON ACCOMPANIED BY LIME DIPPING SAUCE. LIME CURED CUTTLEFISH WITH STCKY SOY, BONITO DRESSING, FLYING FISH ROE AND SEAWEED SALAD. BEER BATTERED MORETON BAY BUG MEAT, DEEP FRIED AND SERVED WITH PIQUANT GINGER SAUCE. OX TAIL GOW GEE WITH GINGER AND SOY BUTTER. CRUMBED OYSTERS WITH SMOKED SALMON, SAUCE, GRABICHE, SALMON ROE AND FENNELL. SWORDFISH ROLLS STUFFED WITH PRAWN, PINENUT, CURRANTS, AND CITRUS ZEST, TOPPED WITH LIME BUTTER. SMOKED SPICED SALT AND PEPPER CALAMARI WITH ALMOND AOLI. GREEK LAMB KEFTETHES LIGHTLY DRIZZLED WITH LEMON OIL. HALF SHELL SCALLOPS TOPPED WITH SOY AND MIRIN DRESSING, GENTLY STEAMED AND TOPPED WITH CRESS SALAD. PISTACHIO CRUMBED ASPARAGUS SPEARS WITH FRESH LIME AND PARMESAN OIL. DUCK LEG CONFIT WITH PORCINI AND TRUFFLE OIL, ENCASED IN PUFF PASTRY AND OVEN BAKED BAKED PORK ROLL LAYERED WTH SPRING ONION AND PANCETTA MARINATED IN HOI SIN, GINGER AND HONEY. INDIVIDUAL TARTS FILLED WITH SMOKED TROUT, TOMATO, SPINACH AND MASCAPONE. PRAWN AND SCALLOP SESAME TOASTS WITH GINGER SAUCE.