SEAFOOD

Fish Seafood Grill & Rotisserie
Ph: 9640 0686, www.fishrestaurant.com.au, Docklands

GREEK

Saganaki Greek Cuisine & Grill
Ph 9606 0008, www.saganaki.com.au, Docklands

STEAK

Steakhouse
• Pier 35 Marina Ph 9646 0606 • Docklands Ph 9640 0808

BRAZILIAN

BlueFire Churrascaria Grill
Ph 9670 8008 Docklands, www.bluefiregrill.com.au

Ingredients:
Serves 1
2 eggs
70ml thickened cream
4 sprigs chervil
1 slice pana de casa bread
2 wafer thin slices pancetta
5 fresh asparagus spears
3 slices smoked salmon, blood line removed
1 lemon wedge
50ml extra virgin olive oil
50g unsalted butter
Sea salt
Crushed pepper
Glen Stirling
Hot Chocolate Cafe & Bar

Method

• Slice pana de casa bread in 2cm thick diagonal slice, brush with olive oil and season on both sides. Set aside.
• Roughly chop 3 sprigs of chervil, leaving one sprig whole for garnish and set aside.
• Remove blood line on smoked salmon by cutting the brown line away from the pink flesh in shallow V shape.
• In a suitable mixing bowl, whisk eggs well. Then whisk in cream. Set aside.
• Bring pot of salted water to the boil.
• Wash asparagus and remove woody ends by breaking the bottom stem with your finger tip. They should snap in half where the woody stem meets the tender tip.

• Blanch asparagus until tender for about 2 minutes, drain and rinse under cold water.
Pat dry on absorbent paper and set aside.
• Line a small baking tray with grease proof paper and place slices of pancetta on the paper. Bake in oven for 5 – 7 minutes until pancetta is golden brown, place on cooling rack to crisp up. Tip: Place little weights on each corner of paper. This will prevent the cooking paper from blowing around in a fan forced oven; alternatively place a metal cooling rack inside the cooking tray.
• Place two non stick pans on the heat, one on low and the other on medium heat.
• Place bread slice in medium heated pan and fry on both sides until golden.
• Meanwhile in the second pan, add butter and heat until butter begins to sizzle. Add egg mixture. Let the mixture stand for 30 seconds. Add chopped chervil and season well.
• Using a wooden spoon, stir to form creamy curds. Tip: Cook the eggs until they are just set as the mix will continue to cook when plating.
• Arrange blanched asparagus over pana de casa, and then add the smoked salmon slices
• Spoon scrambled eggs over salmon, then cross pancetta shards over eggs. Garnish with a sprig of chervil and a lemon wedge.

Steakhouse Pier 35 Head Chef - Theo - has introduced new "Chef's Specials, incorporating the freshest produce of the day.
The menu items constantly vary, recent dishes include kangaroo, Sydney rock oysters, lamb shanks and Yabbies.
Only at Steakhouse, Pier 35 Marina Port Melbourne, 9646 0606

Every Tuesday, Friday and Saturday add a little music to your meal.
At Bellissimo, from 7pm Alex Barbakh will perform for you on the Piano-Accordion. Bookings recommended.
Ph: 9326 6636, www.bellissimo.net.au