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Kingfish Sashimi

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 flakes

Thickly slice kingfish and arrange on a serving platter. Drizzle with lemon juice and oil. Scatter with pink peppercorns, shallot and sea salt flakes and serve immediately.

Serve with 'The Obsessive' Semillon

This joyous example of traditional Hunter Valley Semillon captivates with lemony freshness that pairs expertly with the rich, citrus flavours of the kingfish.  



Kingfish Sashimi