CHAR SUI HALF BABY CHICKEN. CRUMBED VEAL MEDALLIONS FILLED WITH PROSCUITTO AND FONTINA CHEESE TOPPED WITH LEMON, CAPER AND PARSLEY BUTTER. SOY AND MUSTARD GLAZED SWORDFISH STEAKS SPRINKLED WITH SESAME SEEDS AND SPICED SALT. SEARED TUNA TOPPED WITH RED CAPSICUM AND CRACKED PEPPER VINAIGRETTE AND BABY CAPERS. FILLETS OF SNAPPER WTH BASIL BUTTER AND SEARED CUTTLEFISH. BARBECUED CRAYFISH STEAKS WITH MUSHROOMS, ASPARAGUS AND FENNELL BUTTER (ADDITIONAL CHARGE). BARRAMUNDI STEAKS WITH BLACK BEAN SAUCE, BEAN SHOTS, ASPARAGUS AND CRESS. CHICKEN PIECES MARINATED IN TOM YUM, HONEY, GARLIC, CORIANDER AND CITRUS JUICES. BARBECUED CHERMOULA KING PRAWNS. SEARED EYE FILLET MARINATED IN SOY, GINGER AND HONEY SERVED ON ASIAN NOODLES. GREEN MARSALA LAMB CUTLETS WITH YOGHURT DRESSING. VEAL MEDALLIONS WITH TONNATO SAUCE, FRESH FIGS AND BLUE CHEESE. CHARGRILLED MORETON BAY BUG TAILS WITH BLACK OLIVE AND BASIL BUTTER. PRAWNS WITH LEMONGRASS, KAFFIR LIME LEAVES, CHILLI, GARLIC AND LIME JUICE. HERB ENCRUSTED FLATHEAD TAILS SERVED WITH CITRUS AOLI. GRILLED TUNA STEAKS TOPPED WITH SALSA VERDE. SHARK CUTLETS BARBECUED AND TOPPED WITH MILD KERALA CURRY. GRILLED SCAMPI SERVED WITH LEMON AND LIME BUTTER. BARBECUED BABY SQUID MARINATED IN DUKKAH AND LEMON SERVED WITH MINT AND ALMOND TARATOR. EYE FILLET STEAKS SERVED WITH ROASTED PUMPKIN AND A LIGHT RED CURRY SAUCE. EYE FILLET STEAKS SERVED WITH FRIED ONION RINGS AND PARIS BUTTER. BLUE EYE STEAKS WITH PRAWN, MANGO AND CHILLI SALSA. CHARGRILLED JAPANESE SCALLOPS WITH XO SAUCE, SPINACH AND CRESS LEAVES. GRILLED KING SALMON OR OCEAN TROUT SERVED WITH ROCKET, PEACHES AND VODKA AND CHERVIL CREAM. SCALLOPS TOSSED IN HOT AND SOUR SAUCE AND FRESH GREENS. CHICKEN KEBABS MARINATED IN MUSTARD, LEMON, BASIL, THYME AND FRESHLY SQUEEZED LEMON. PRAWNS MARINATED IN CHILLI, OYSTER SAUCE, FRESH HERBS AND SOY. GREEK STYLE LAMB SOUVLAKI WITH FRESH LEMON. BARBECUED KINGFISH SERVED WITH A CHILLI, LIME AND MUSTARD SEED DRESSING WITH BRAISED SPINACH.