SEABON, Seafood night by C’est bon
5-course dinner menu
Saturday April 11th, Dinner will start at 6.30pm.
$120.00 per person.
Tarragon Butter & Sea-Brioche.
Scallop “Fishball” in Seaweed Broth,
Black Salt Rim and Fried Ginger.
Tender Charred Octopus,
Cubed Mango, Watermelon, Cucumber,
Paprika Vinaigrette, Lime Pearls, Basil.
Butter-Poached Lobster Raviolo, Citrus Beurre Blanc.
Crispy Skin Barramundi on Lanpsang Souchong
Charred Corn Purée with Passionfruit Emulsion, Greens, Toasted Macadamia Crumble.
Pavlova Shards,
Kaffir Lime Cream, Toasted Coconut, Grapefruit Curd, Candied Fish Skin, Sea Salt.
Saturday 11th April | Dinner Starts at 6.30pm
No Menu Alteration | $120 pp | Prepayment Only
The à la carte menu is where our story is told.
Inspired by French culinary tradition and shaped by years of experience in Cairns, it balances comfort and elegance, inviting guests to explore flavours that feel both familiar and carefully considered
*A 10% surcharge will be applied on Saturdays and Sundays
15% surcharge on Public Holidays.*
Credit Card Surcharge Applied
A one time $2.5 will be added to Gluten free orders.
Not every ingredient is listed on the description.
Please do not hesitate to alert one of our employees with your specific dietary requirements.
Whilst all reasonable efforts are taken to accommodate individual guests dietary needs
