Duck down.

by @ on Friday, 11 Dec, 2015

A lot of people will miss the duck pancake from Flux’s new menu but don’t despair! Head ChefAnthony Lewis has some new dishes sure to become the new favourite such as a red duck curry with lychee; beef brisket in Asian masterstock with polenta and bok choy; and honey soy sesame chicken ribs. The rave-ourite dish of the day from the IN Noosa Wine Lunch at Flux was the scallop ceviche with lime and chilli and candied orange peel. It’s on the new menu and ownerMalcolm Lovell knows just the right tipple to pair with it!

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