|
BIO-DYNAMIC SOURDOUGH, HAND MADE AND WOOD FIRED IN BYRON BAY
With extra virgin olive oil and mild chilli capsicum jam
With fresh local spanner crab.
Changes daily.
Layered tuna sashimi with tobiko, shiso cress, white miso dressing
and fish chips
Served with a green papaya salad
and a light, spicy Vietnamese dressing
Modern Indian served with dahl, paratha and
Possum Creek finger lime ‘pickle’
(vegetarian)
|
