BEER, bugs and beef were on the menu at the annual Sirocco lunch held on Friday 4 March.
The restaurant was packed with lovers of seafood and craft cider enjoying pan-seared Morton bay bugs and Bindaree prestige eye fillet washed down with South Australian and New Zealand ciders.
Diners enjoyed great company and beautiful views of the river as they finished their three-course meal with a dark chocolate and olive oil mousse with grapefruit marmalade and pinenut brittle.
