Bait to Plate

Kev Collins

Well known Restauranter and co-owner of Fish D'vine & The Rum Bar in Airlie Beach. When Kev's not working he's out fishing in the amazing food bowl of the Whitsundays and Great Barrier Reef Marine Park or in his tinnie in the estuaries crabbing! His blog imparts wisdom, tales and info on all things fishing and food.

My second Bait to Plate menu for 2021

March 23, 2021  /  Kevin Collins

Enjoying the process of planning a Bait to Plate lunch again, and doing so just 3 weeks after the last event as we had so many people trying to book but missed out. I try to limit these to about 50 guests so they get a personal experience and I have the time to visit each table and answer any questions about the fish I use on the day. It is also a great time to interact with our team of chefs who enjoy (I think) seeing the “old man” on the tools. I can still out-fillet them …is that a word? Have been having a good talk to Mat over at Fishi and also had a great day yesterday filming a segment with Hayden Quinn for the tasting Australian TV show and have formed a menu up, including a local ingredient Hayden showed me yesterday. Lime Salt, made in Bowen and It will feature on Sunday in one of the courses. Hayden is doing the 3rd series of the show and the Whitsundays will feature as one of the episodes later in the year.

I will also feature a locally made Ginger Gin as a pre lunch taster, mixed with the rum that actually made the original dark and stormy. This mix of ginger and rum, paired with an ice cold gin in a martini style cocktail has been something I have been toying with for some time, and Dr Rum coined the name a Darkntini, so come along to lunch and be maybe just the first customers in the world to try a “Darkntini”. I will have one of each of the fish whole to chat about and look forward to be both entertaining and educational whilst providing you all with a great long lunch.

On to the menu and it is now pretty much set.

Arrival Mojito, beer or glass of sparkling.

Try a Darkntini

Poached Banded Cod in chili ginger and noodle broth

Crispy Skinned Pearl Perch, lime salt and gremolata

Coral Trout and Lemon risotto, saffron and aged balsamic

Goujons of Rosy snapper w/ babaganoush

Moroccan spiced Mozambique Sea Bream with Peal couscous tagine and yoghurt tzatziki

Warm flourless chocolate torte, Turkish delight ice cream and pistachio praline

If this tickles your taste buds we still have about 5 spots left.

 

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