Mosaic has happily jumped on the spot prawn trend and Executive Chef Thomas Heinrich has done a spectacular job of showcasing these local Ocean Wise beauties.  The tasting menu is $45 without wine pairings and $65 with more than generous portions.

 

 

Chef Heinrich spoiled us with a few extras the first being an gorgeous Spring Creek Beef Carpaccio with a 64 degree sous vide egg, a dash of smoked olive oil, fried capers, horseradish aioli, some pea greens, and chives.  

 

He also generously added a colourful Seared Baya Scallop dish served with a smear of green garlic grits a nice accent to the delicate scallops.

Onto the Spot Prawn Terrine with fermented black garlic, fiddle head, a lemon gel, caviar, lotus root and pine.  This delightful dish was refreshing and the two sauces highlighted rather than overwhelmed the terrine.

The next item was a Spot Prawn and Arugula Salad with black radish, spicy almonds and a some citrus caviar pearls.  The prawns were perfectly cooked, sweet and tender and the citrus pearls elevated the dish.

Spot Prawn Carbonara came next with Gelderman Farms pork belly, linguine, peas, cream, some truffle oil, Parmesan and another sous vide egg.  A rich, hearty, creamy dish that with lots of sauce once the egg was incorporated.  The dish alone could have been a meal but luckily the portion wasn’t huge as I would have finished it all.

The final savoury piece was a Spot Prawn and Spring Creek Beef, a homage to surf and turf served with Pomme Maxim, a fancied up scalloped potato and fava beans scattered about the plate.

For dessert there was what looked like an amazing Tangerine Consomme with cardamin ice cream, but we unfortunately had to pass on this as we were excessively satiated and had to forgo.  I’ve borrowed the photo from Sherman from http://www.shermansfoodadventures.com who was also dining that night.