Moby's Whale Beach
Editorial
Chef Joseph Gracie has a beautiful manner with seafood; start with an entree of scallops with delicately sauteed vegetables and a dollop of chive hollandaise, or try the warm goat's cheese and roasted tomato tart served with lengths of steamed asparagus and a fragrant drizzle of basil oil. The mains dress-up seafood just enough so that the flavour of the salty flesh comes alive. If you have someone to impress, go all out and order the Beach House seafood platter. It is a seafood feast featuring most anything a seafood lover could desire: freshly shucked oysters, prawns, grilled scallops, beer battered flathead, roasted baby octopus and cuttlefish with pesto, steamed mussels and scampi grilled with garlic butter, and crispy hot chips.
Jennifer Miller, December 2006
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