Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rinse the Madagascar prawns under cold running water. Remove the shells and devein them if not already done.

Clean the Prawns

In a bowl, combine the olive oil, minced garlic, paprika, salt, and black pepper. Add the cleaned prawns and toss until they are well coated. Let them marinate for at least 30 minutes.

Marinate the Prawns

In a food processor, combine the mayonnaise, fresh cilantro, lemon juice, minced garlic, salt, and black pepper. Blend until smooth and creamy.

Blend the Ingredients

Taste the aioli and adjust the seasoning with additional salt and black pepper if necessary. Set aside in the refrigerator until ready to serve.

Adjust Seasoning

Preheat the Grill

Place the marinated prawns on the grill. Grill for about 2-3 minutes on each side or until they are opaque and cooked through.

Grill the Prawns

Remove the prawns from the grill and serve immediately with the lemon coriander aioli on the side.

Serve

Madagascar prawns

Olive oil

Garlic

Paprika

Salt

Black pepper

Mayonnaise

Fresh cilantro (coriander leaves)

Lemon juice