The Weekend Australian - Travel - - Travel -

Cured king­fish with sushi gar­nishes and nashi ($23)

Sea tastes, prawns, clams, sea flora, sea urchin ($23)

Poached ha­puku, smoked mus­sel but­ter, stems, leaves and roots of veg­eta­bles, hand-picked mud crab ($41)

Rare seared yel­lowfin tuna, tomato salad, ja­mon, Or­tiz an­chovy ($41)

Sauternes cus­tard with peach bits and pieces ($18)

Pineap­ple in caramel, licorice, co­conut, lime ($18)

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