It’s time for a taste from our Autumn menu with Executive Chef, Stewart Wallace, and Head Chef of Crows Nest, Tim.

In this video, they’ll demonstrate how to put a unique Garfish twist on a ‘rillette’ style dish.

Usually a potted meat dish, they’ll show you how the concept has been adapted to take advantage of the fantastic flavours of Tasmanian Atlantic Salmon, accompanied by pickled zucchini, toasted sourdough and a watercress salad.

If this video has your mouth watering, take a look at what else is on offer at Crows Nest in our Autumn menu, here.

Watch more video features here.