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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

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.



Kingfish Sashimi