This dish started life as an entree in the summer (Kingfish Carpaccio, Scampi Tartare, Tomato and Macadamia, Grain Mustard Dressing) and when we were writing the new Dega menu we thought we'd trim it down a little to include it as the first course. We removed the carpaccio and instead diced up the bellies of the kingfish and mixed them with the Scampi. The beautiful marbleing in the belly made the whole preparation a lot richer with a great mouth feel. The cherries and tomato go fantasticaly together and cut nicely through the fatiness of the kingfish. The grain mustard complements all the elements well. Finish with some winter purslane and red garnet and some microplaned macadamias and its a great dish of textures and flavours.
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