Soft Boiled Egg on Piperade Croute with Tomato Confit.
Baby Squid with Pumpkin Seed Pesto, Sweet Rosa Tomatoes and Rocket.
“Tian” of Beer Battered Prawn, Roasted Heirloom Tomato, Eggplant, Avocado Pulp and Sweet Chilli.
Fresh Yellowfin Tuna Tartar, Aioli, Pickled Ginger, Sesame and Watercress.
Roasted Cauliflower Velouté, Crispy Parma Ham, Apples and Truffle.
Sous Vide Moroccan Chicken Thighs, Parsely, Garlic and Chilli Cherry Tomatoes, Saffron Rice.
72 Hour Slow Cooked Beef Short Rib, Pom Puree, Rosemary Jus and Sauteed Asparagus.
Dill Seared Chilean Seabass, Pickled Cucumber, Curry Cream and Grilled Zucchini.
Breaded Lamb Cutlet, Tomato and Basil Tarte Tan, Pea Puree and Micro Greens.
Beef Wellington, Potato Gratin, Broccolini and Truffle Jus.
Red Wine Poached Pear, Vanilla Bean Ice Cream, Candied Pecans.
Mango Samosa, Saffron Syrup, Summer Berries.
Chocolate Mousse, Chantilly Cream, Almond Sponge Cake and Caramel.
Lemon Marshmallow, Ginger Biscuit, Mixed Berry Coulis.
Passionfruit Brulee, Grilled Pineapple.