Menu recommendations may include: Salad Nicoise seared Port Lincoln tuna, blanched green beans, soft boiled egg, peeled new potato, kalamatta olives, gem lettuce, anchovies and a light vinaigrette dressing or Fettuccini Granchio local blue swimmer crab meat sautéed in garlic, chilli, olive oil, Pernod and cherry tomatoes, topped with shelled crab.