Easter Feaster - Pick up 18th

• 200g Fosh Scallops Crudo
• 300g Fosh Cured Ocean Trout
• 300g Fosh Seafood Salad
(octopus, mussels, barramundi with pickle fennel, chilli & garlic vinaigrette)
• 12 x Cooked Prawns
• 4 x 1/2 Bugs
• 2 Doz Natural Oysters
• Tartare Sauce
• Cocktail Sauce
• Salsa Verde
• Lemons
• Ice Pack

Serves 4