Cured salmon, pomegranates, fennel & orange

Gastronomer’s guide
Signature dishes for the corporate gastronomer

The salmon is gently cured overnight before slicing. Tossed with shaved fennel, orange & dill, then finished with scattering of pomegranate seeds & extra virgin olive oil.

Zigfrids, Geelong West Head Chef James White
Raised in Geelong where he began his career, James worked his way through “hatted” kitchens in Melbourne before venturing overseas. Inspired by cuisines of Middle East, James fulfilled his ambition of his own restaurant, running Scorched in Torquay for several years, before moving into his current role at Zigfrids in April 2016.