Who doesn’t love a celebration that includes a spread of gloriously fresh raw fish? At Scarborough, our festive celebration always kicks off with sashimi, crudo or gravlax, teamed with a glass of Champagne or delicious Hunter Valley Semillon.
300g sashimi-grade kingfish, well chilled
1 lemon, juice only
2 tbsp extra virgin olive oil
½ tsp pink peppercorns, crushed
1 golden shallot, finely chopped
handful of sea salt
Thickly slice kingfish and arrange on a serving platter, drizzle with lemon juice and oil, then scatter with pink peppercorns, shallot and sea salt flakes and serve immediately with a glass of 'The Obsessive Semillon.