The first course was cooked in the evening light reflected from the hills. It was dark for the later courses, and the warmth of the day slid away in the open air kitchen space.

The locally caught garfish were stuffed with a mixture of Chinese vegetables, carrots, water chestnuts, bamboo shoots, coriander and a spear of lemon grass.

Dipped in a very light tempura batter then fried quickly. The skewer is removed leaving the lemon grass threaded through to hold its shape.
Justin said "I love it when it sits on the plate, it looks like it’s swimming…it’s curving, with the tail out…"

The fish sits on a strawberry, mango and avocado salsa on barbecue grilled watermelon. On the plate a few dots of balsamic vinegar.