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BLACKENED FISH HEADS, GRANNY’S PICKLES, SALSA VERDE & MUSTARD MASCARPONE
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SALAD OF GRILLED PLUMS & BLUE CHEESE WITH CIDER & MUSTARD DRESSING
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PORK BELLY SKEWERS WITH SUGAR SNAPS & WATERCRESS SAUCE
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OCTOPUS WITH GRAPEFRUIT & CITRUS MAYO
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SOLE WITH COASTAL GREEN SAUCE
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TEENY-WEENY CREAMY FISH SAMMIES
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CLOUDY BAY TUATUA
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KAHAWAI WITH SMOKED- TOMATO DRESSING
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CEVICHE (ISLANDER STYLE)
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SAMAK NAYEH (TREVALLY TARTARE WITH PRESERVED LEMON, POMEGRANATE & SUMAC)
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