Masu by Nic Watt
The sashimi-to-salad ratio is on point in Masu’s kingfish dish. Fresh slices of sashimi surround a heaped centrepiece of greens, while a beautiful yuzu truffle dressing adds the perfect finishing touch.
Euro Bar & Restaurant
The Yellowtail kingfish crudo adorned with mandarin, finger lime and fried lavosh offers a variety of flavours from zesty tang to subtle sweetness. This dish is a staple on Euro’s menu for obvious reasons — it’s light, refreshing, and absolutely delicious.
Using a hint of tongue-numbing Sichuan spice alongside the freshness of its tuna sashimi, Hello Beasty isn’t afraid of going against the norm when it comes to flavour. Its invigorating raw dish is finished with pickled radish, avocado purée and nori crackers.
This dish starts with a layer of light labneh, on top of which is placed large pieces of succulent Big Glory Bay Salmon. But it’s the addition of a carrot and ginger granite that really steps things up a notch. Served with semi-sour pickled daikon radish and carrot, as well as salmon caviar will ensure mouth-watering bursts in every bite.