PETUNA OCEAN TROUT ON RESTAURANT AUSTRALIA MENU
Restaurant Australia guests were treated to a Petuna Ocean Trout entrée specifically designed by Luke Mangan for their flight from Sydney to Tasmania on Thursday 13th November, ahead of the gala dinner at MONA on Friday 14th November.
Mangan’s in-flight menu paid homage to the very best Australian produce and reflected his classical French training while drawing on Asian influences to create dishes with clean, fresh contemporary Australian flavours.
Known as the Wagyu of the sea™ and prized by top chefs, Petuna Ocean Trout was chosen for its vibrant intense colour, purity of flavour and the luscious, creamy texture.
Guests included Terry & Julie Durack (Sydney Morning Herald), Martin Benn (Sepia) and Éric Ripert (Le Bernardin) who were treated to ‘Cooked Spanner Crab topped with Petuna Ocean Trout roe’ in-lounge prior to departure and on-board ‘Petuna Ocean Trout and pickled cucumber with ginger, soy and lemongrass’.http://www.petuna.com.au/general/petuna-ocean-trout-restaurant-australia-menu/http://www.petuna.com.au/general/petuna-ocean-trout-restaurant-australia-menu/