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Menu may include: Shallow fried Port Willunga squid, kewpie mayonnaise, lime; Salt water Barramundi, butter poached bugs, pea tendril panna cotta, samphfire, cauliflower, lobster foam and 250g Coorong Angus Sirloin, daphinoise potatoes, salsa verde, beer battered onion rings, red wine sauce.
