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!