Menu

SPRING | 2017

 

ASPARAGUS

White Miso

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COS LETTUCE

Seasoned w. Palm Sugar, Sea Salt & Black Pepper

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OYSTER

in Saffron Syrup & Mandarin Oil

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BEETROOT

Roasted in Black Pepper w. Smoked Herring, Horseradish

& a Dressing of Molasses & Lime

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GRILLED CHICKEN BROTH

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BARRAMUNDI

Baked w. Sweetcorn & Black Garlic, Glazed w. Red Wine & Lamb Sauce

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BEEF SHORT RIB

Spiced Cream Cheese, Smoked Cashew Nuts & Carrots Cooked in Duck Fat

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STRAWBERRIES & ELDERFLOWERS

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GRAPEFRUIT

Filled w. Honey Custard, Blood Orange & Freeze Dried Black Truffle

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NECTARINE

w. Rose Sherbet