Sandfire

chef’s selection - three cured meats, two cheeses, marinated char-

chef’s selection of sashimi grade seafood served with asian dipping

in butter & garlic, served w/ a balsamic glaze, toasted almonds, shallots

seared scallops with burnt apple puree, dehydrated kalamata olive

with thyme butter, pine nuts & fresh thai basil.

crisp julienne truffle fries, dusted with parmesan & served with truffle

with spiced beetroot puree, pickled baby vegetables, cucumber

toasted focaccia w/ heirloom cherry tomatoes, balsamic glaze, fresh

wagyu mb6+ beef tataki w/ toasted pistachio nuts, ponzu dressing,

served w/ Asian slaw, spring onions & chipotle aioli.

6 natural oysters, 3 half cooked bugs, cooked local prawns, chef’s

cold smoked Atlantic salmon, served on Sandfire’s focaccia crostini,

crispy pork belly bites served w/ a cauliflower & white bean purée,