SHANE WAT­SON’S DIN­NER SAM­PLER

The Weekend Australian - Travel - - Indulgence -

Amuse bouche Smoked beef fil­let, salted cu­cum­ber, chilli oil En­trees Hand-picked mud crab, salmon caviar and soy omelette Lemon­grass con­somme, green pa­paya salad, thai basil buds, roasted rice Seared duck liv­ers, red curry sauce, snow peas, co­rian­der, gar­lic crisps Main cour­ses Palm caramel chicken, co­rian­der, chilli oil, spring onion, toasted cashews Steamed coral trout, cu­cum­ber, nama sea grapes, fresh co­conut cream Char­grilled Vuda pork neck, braised egg­plant, curry spices, fried okra Ac­com­pa­ni­ments Steamed greens Jas­mine rice Desserts Mango par­fait, sweet basil seed, pineap­ple wafer Liku­liku homemade ice creams and sor­bets Lunch and din­ner menus change daily

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