Natural served with 6 assorted dipping sauces (per oyster $3.00) / Steamed with ginger, coriander and soy sauce (per oyster $3.60) / Smoked in paper bark and juniper berries with garlic & oregano (per oyster $3.60). Minimum order 6.
Tasmanian half shell scallops, topped with an asian style crust of ginger, garlic, chili and coriander.
Crab & Avocado Salad
Layered with mixed seaweeds, fresh roma tomatoes and cucumber garnished with shredded daikon marinated in a lemon & sesame vinaigrette.
Watermark’s Asian Antipasto
Steamed prawn dim sum
Steamed prawn dim sum, Callop and garlic flower gow gee, Pork and vegetable agnolotti, Steamed fish ravioli, Crab and spinach wonton, Crispy bean curd and vegetable roll, Poached asian greens with oyster sauce.
Tastes from the Sea
Swordfish with enoki mushroom and an orange & chili compote, crab & prawn rice paper roll with pineapple & peanut dressing, scallops with beetroot & goats cheese sherbet, tuna spring rolls with lemongrass and a ginger mayo, wasabi & apple oyster shot. (For two)
$51.00 / $33.00
Salmon and Kingfish Carpaccio
With orange segments, shaved baby fennel, dressed with a ginger, lime & soy dressing.
Crispy Duck Spring Rolls
Wheat pastry rolls of duck served with a vietnamese style citrus dressing.
Poached Prawn Ravioli
With squid ink foam, flying fish roe and chives.
Slow Braised Pork Belly
Belly of pork rolled and slow braised until tender, served on wilted english spinach, a hint of chilli and a red wine jus.
Layers of mushroom, grilled haloumi cheese and butter beans, served with a capsicum and spinach coulis.