ST. ALi SEAFOOD FEAST (Victoria only)
Taste the ocean without leaving home—this classic banquet has everything but the sand and seagulls. We have Baccala croquettes (salted cod—but those who know, know right?) served with a garlic emulsion; oven-roasted flounder with brown butter and lemon; charred octopus with Nduja and fermented lentils; Vichy carrots, finished off with iceberg lettuce salad with ranch dressing, dill, and parsley—with a delicious custard tart served up for dessert.
Victoria only for next day delivery by our own ST. ALi drivers.
Want this delivered on a specific day? Leave us a note with your order and we'll sort that for you.
Place flounder onto a tray, drizzle with olive oil and season with salt. Preheat oven to 200°C then place the flounder in the oven for 15-18 minutes.
In the meantime, warm up the butter sauce in a small saucepan, take off the heat and add in the parsley. Pour over the fish when it comes out of the oven, squeezing lemon over the top.
Preheat the oven to 180°C and reheat Croquettes for 5 minutes, spooning on aioli once reheated.
Bring a pot of water up to a simmer and drop the bag of octopus and lentils in, cooking for 8 minutes. Remove from the bag and serve.
Bring a pot of water up to a simmer and drop in the bag of carrots, cooking for 8 minutes. Remove from the bag, garnish with the herbs, and serve.
Place iceberg onto a plate, dress with ranch dressing and mixed herb mix, and season with salt and pepper.
Cut to desired size (or not!) and artfully place on a plate with a dollop of diplomat cream.