Bottarga By Da Biuso

Freshly shucked seasonal oysters, served with a cucumber viniagrette, fresh lemon

Marinated, warm olives

Served with extra virgin olive oil

Nduja and octopus sauce, roast capsicum emulsion, baked, salted ricotta, potato croquettes

Semi cured steamed Tasmanian ocean trout, served cold, green herb oil, lemon herb sauce

2 Mooloolaba king prawns, 2 Japanese Hokkaido scallops served with a creamy tomato sauce, cauliflower emulsion

Agnolotti pasta filled with honey bug meat, lemon butter bisque, concasse of cherry tomatoes and cucumber

Handmade potato gnocchi served with a crustacean and tomato bisque sauce, touch of chili, with local spanner crab meat

Rich hand crushed tomato sauce, tossed with eggplant, fresh basil and topped with house made salted and baked ricotta