} SEAFOOD SPECTACLES Four Seasons Portrait
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(top) A base of filo pastry infused with black Kalamata olive paste wraps around a colourful bouquet of grilled octopus resting on a reef of baked vegetables. (below) Prawn-stuffed celeriac ravioli are in orbit around the succulent herb-crusted roasted turbot. A sprinkle of lemon confit and the saffron bouillabaisse sauce add stardust to this delectable constellation.
