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Seared sea trout served over tender artichokes and crispy golden laverbread and oatmeal cakes with a hazelnut finish.
Seared beef fillet rolled in oregano, thinly sliced and served with a zesty baby artichoke and crispy crouton salad.
Pan-roasted barramundi fillets served with creamy mashed potatoes and a white wine, shrimp, and violet artichoke sauce.