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Asian Fusion 8 Course Degustation Dinner - For 2

Mordialloc, Melbourne
00
SWG001-M

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Highlights

  • 8 course degustation dinner with Paul Louis blanc de blanc on arrival
  • Opportunity to talk to the chef
  • Romantic and intimate atmosphere

Experience the essence of an 8 course degustation menu of Asian inspired dishes, just steps away from the beach. With a little flavour from Hong Kong and a little from Europe these artful and delicious dishes are as much a feast for your eyes as they are for your palate.

Why You'll Love This

What's Included?

Enjoy a fine dining experience at this Australian Good Food Guide chef hatted restaurant.

What's Included?

Menu

  • Pan Seared scallop with crispy pork belly served on a bed of golden pearl sago, topped with ginger pear purée complimented with a chilli jam
  • Blue Swimmer Crab Dumpling served with Yarra valley salmon caviar in a clear consommé
  • Tempura of Soft Shell Crab served on a bed of salad, drizzled with wasabi mayonnaise
  • Terriyaki Black Angus Eye Fillet marinated for 48 hours, cooked on the grill with eggplant , snowpeas & mushrooms and Teriyaki jus
  • Special Fried Rice
  • BBQ Roast Peking Duck wrapped in a steamed Chinese crêpe with cucumber, pickles and hoi sin
  • Crisp Ocean Trout with Apple Slaw served with sticky porkbelly and peanuts
  • Asian Stuffed Chicken with minced prawns, topped with sweet Mandarin jus
  • Shared Dessert Platter of house signature desserts
  • Tea and Coffee served with petit fours

Drinks

  • Two glasses of Paul Louis blanc de blanc on arrival
On the Day

Session Length

  • This experience is available Wednesday, Thursday, Friday and Sunday Evenings for Dinner from 6pm
  • Not available Saturday nights or special occasions including New Year’s Eve, Mother’s Day and Father’s Day
  • Please allow a few hours for the experience
  • The restaurant is closed from 2nd November to 19th November 2015

Dress Code

Smart casual dress is most appropriate.

... and Importantly

Restrictions

The experience will not be available from 14 March to 26 April 2016.

Guidelines

  • Can accommodate gluten free, vegetarian and non-seafood guests, please advise supplier at the time of booking
  • The menu is subject to seasonal variation, or change at the chef's discretion