Seafood Seduction at Sole Restaurant
Sole Restaurant seduced us with a perfect combination of the freshest seafood, superb wine and stunning service. Carlie Wacker savoured the experience!
It was a full house of fine diners for a feast of the freshest seafood starting with live oyster shucking by Kris from Phresh Oysters and followed by three seductive courses curated by Sole Restaurant Head Chef Tom Staal.
Each course was expertly matched with a wine from Fermoy Margaret River Winery – a premium winery nestled in the beautiful region of Wilyabrup the ‘jewel in the crown’ of the famous wine making region of Western Australia.
Thank you David, Sarah and the Sole team – a magical day!
Brouhaha Beer Lunch
Live oyster shucking demonstration by Kris from Phresh Oysters served natural with lemon or with ponzu sauce.
Sparkling Grapefruit & Rosemary Spritz
ALTERNATE DROP ENTRÉES
Pan Seared Tasmanian scallops with fresh pea puree, buttermilk and mint oil dressing, Lonza and snow pea tendrils.
Yellowfin tuna tartar, with jalapeño aguachile, squid ink mayonnaise and pickles.
Fermoy Semillion Sauvignon Blanc
ALTERNATE DROP MAINS
Shellfish risotto with spanner crab, Mooloolaba king prawn, baby squid, fennel, roasted leek and bottarga.
Confit Salmon with miso beurre blanc, grilled rapini, radish and citrus.
Fermoy Chardonnay/Cabernet Merlot
ALTERNATE DROP DESSERTS
Turmeric and yogurt Panna Cotta with mint and citrus.
Orange and chocolate tart with cocoa nib praline and creme Chantilly.
Fermoy Rose/Cabernet Merlot