February Chef Specialty
Salmon Escabeche with Deviled Egg and Salad
1st to 28th of February
Succulent pan-fried salmon, delicately seasoned with aromatic wattle seed, is paired with a vibrant, ginger-infused escabeche made from julienned carrot, capsicum, and red onion, complemented by a refreshing cucumber salad and creamy deviled eggs.
Just $34
Available for lunch and dinner at the Flames Bistro.
