Sandringham Yacht Club and the Harbour View Restaurant presents a seafood themed cookoff with strictly limited numbers.
Executive Chef, Kol Gemmell and his team are currently constructing an exciting degustation menu incorporating each Chef’s signature seafood dish.
You be the judge as to which Chef is crowned the “2019 KING PRAWN”
M E N U
On arrival ~ 2018 winning dish
Spring Bay jumbo mussel with chilli jam and fried shallots
followed by the Chef’s individual dishes
Pickled Sardine w/ caponata and Olive caramel
Charcoal Tempura soft shell crab with Singapore sauce in a boa bun
Seared scallop, tempura zucchini disk with miso blood orange glaze and seaweed pita crisp
King Prawn slider, horseradish mayonnaise and wasabi leaf
Squid filled with risotto marinara, sugo and balsamic pearls
Lemon pot w/ pistachio crumb, honeycomb and mango sorbet
Thank you to Clamms Seafood for their support of the Annual SYC Seafood Cookoff
**Menu subject to change