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PAN-FRIED KAHAWAI WITH CELERIAC REMOULADE
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MUSSELS WITH FERMENTED GREEN CHILLI & COCONUT BROTH
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POLENTA-CRUMBED CALAMARI WITH WASABI & GREEN TEA MAYO
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ANCHOVIES ON TOAST
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ANTICUCHO DE PULPO PAIRED WITH VERMOUTH & SODA
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MADAME GEORGE MUSSEL & CHALACA
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CHARGRILLED FENNEL SLAW BRUSCHETTA WITH OYSTER MAYONNAISE
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NEW POTATO, CHOPPED CURRIED EGG, OLIVE & ANCHOVY BRUSCHETTA
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BULL KELP VEGETABLES
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BLACKENED FISH HEADS, GRANNY’S PICKLES, SALSA VERDE & MUSTARD MASCARPONE
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