2 Fish supports Japanese victims

Thursday 7 April 2011

2 Fish supports Japanese victims


2 Fish Restaurant is turning Japanese this Saturday with a three course lunch planned to raise money for the Japanese Red Cross, and to support a worthy cause closer to home, the Port Douglas Neighbourhood Centre's Family Support Group.

Jeff Gale from 2 Fish Restaurant said the crisis in Japan has had a big impact on him and his staff.

"Tommy Young, our head chef, had just got back from three weeks holiday the week before (the disasters occurred). He was on a dining and skiing holiday in Japan.

"It's like the 9/11 disaster where you just sit in front of the television gobsmacked thinking it must be a movie shoot or something," he said.

The spectacular Japanese inspired lunch menu can be perused at the bottom of this article

The lunch will cost $75 per person with $50 of that going to help the charities continue their valuable work.

With a drink on arrival, Japanese cocktails to tempt you, and raffles and prizes including a Quicksilver trip for two to the Reef, family pass to Hartley's Crocodile Adventures, and a $100 Peppers Beach Club voucher up for grabs, what better way to spend a lazy Saturday?

"It'll be just your typical 2 Fish atmosphere. Just come and enjoy some really good food with a Japanese influence and help us to create some money so we can give it to a good cause."

Hey, no one said you can't raise money in style!

So get a table together and call 2 Fish on 4099 6350 or book online at the 2 Fish Restaurant website.

2 Fish Japanese Charity Lunch Menu

To start - Taste Plate

Tasmanian oyster with cucumber and sake granita
Crab gyoza with fried wombok and black vinegar caramel
Prawn tempura nori roll with kupi and chilli
Yellowfin Tuna Tataki on wakame coleslaw and eggplant puree

Main - Choice of

Panko crusted Nana gai with umboshi plum salsa, salad of lo bok, wakame and daikon and konbu air;
Miso marinaded Hiramasa with pickled carrot, burdock and sesame with a shabu shabu reduction;
Glazed twice cooked pork belly on wasabi mash with sweet pea and soy bean vinaigrette and fried wood ear mushroom


Sweet Azuki bean paste with vanilla bean ice cream and sesame wafer