Journey through the azure waters to discover delicacies from the deep blue at fleur. Chefs Chase Weber and Shane Middleton have joined forces with Kailis Bros Leederville to create a seafood dinner like no other. Seven decadent courses starring West Australian seafood to be enjoyed in true fleur-style with matching libations.
Wednesday 14 April
barramundi swim bladder chicharon, wakame vinegar powder
cured 8 bar cod, peppermint gum
scampi tail and roe tartlet
pearl meat, dessert lime, geraldton wax, lemon aspen
snow crab, chawanmushi, uni, polanco oscetra, smoked mussel broth
abalone, shiitake, soy curds, charred onion oil
dry aged coral trout, dashi braised daikon, ginger and scallion butter, garum
lemon thyme, tomato, balsamic
tonka bean, brown butter, caramelised milk chocolate
Bookings and prepayment essential.
Please note that this dinner celebrates seafood and we cannot accommodate any seafood or shellfish dietary requests.