At Karma Kandara, Chef Stefan Thietz invites you to a truly original dining experience under the stars. Inspired by Josh Niland’s The Whole Fish, this Karma Supper Club champions sustainable coastal cooking with an inventive edge. Expect a tide of surprises, from swordfish turned into bacon to kingfish cured like pastrami, as familiar flavours are reimagined with flair and finesse. Foraged greens, charred lettuce, and a ginger basil cocktail meet nose-to-tail seafood mastery in a menu crafted to stir the senses. It is a celebration of camaraderie in the kitchen, curiosity on the plate and a deep respect for the ocean. This is seafood, reinvented.
MENU
To the Table
- Spiced Marlin Ham
- Swordfish Bacon
- Kingfish Pastrami
- Fish crackers, salt pickled cucumbers, house mustard
Shared Starters
- Red Snapper Crudo with kaffir lime oil, green apple and garum
- Tuna Tartare with pickled onions, egg yolk and endive
- Smoked Salmon Rillette with almonds, fennel and radishes
Main Course
- Grilled Whole Red Mullet accompanied by wild mushrooms and potato puree
- Green Peas, broccoli, and barbequed lettuce
Dessert
- Yuzu Espuma Cheesecake taiyaki served with a ginger and basil cocktail