Cooked seafood platter
There are three sizes to choose from.
Local south coast seafood and Australian prawns. We only use Australian wild caught or sustainably farmed seafood.
Small - 1kg cooked prawns, 1 doz oysters, 160g salmon gravlax (2-4 serve)
Deluxe - 2kg prawns, 2 doz oysters, 30g Siberian caviar, 310g salmon gravlax, 1 whole cooked lobster, house made seafood sauce (contains egg). (6-10 serve)
The Lot = 1kg gravlax, 1 whole large cooked NSW lobster, 2kg cooked prawns, 2 doz rock oysters, 25g jar Gin Shiraz salmon Caviar, 1 jar smoked trout dip.
(8-12 serve)
Allergens -
Crustacean, Mollusc, Fish.
Ingredients
Sydney Rock Oysters - Local South Coast, Whole NSW lobster, prawns, Salmon Gravlax, Siberian Sturgeon Caviar, Yarra Valley Gin Shiraz Salmon Caviar, Smoked Rainbow Trout Dip (contains dairy, egg & gluten free).
Preparation and storage notes
Use a sharp knife, slice lobster down centre to split in half. Use a butter/oyster knife to pop lid off oyster and slip off bottom shell Serve with lemon, seafood sauce.