VENI, VIDI, VICI - FOOD
I eat, therefore I am
Pigeon En Croute with Truffle Jus
John Dory, Pine Mushrooms and Fermented Pine Mushroom Sauce
Roast Chicken, Pine Mushroom and Chestnut Pie, Chicken Jus
Charcoal Pork Belly, Pork and Smoked Eel Glaze, Black Garlic, Shiitake, Pickled Black Radish
Striploin Wagyu MS9+, Black Garlic and Aged Balsamic Emulsion, Potato Pavee, Fresh Chives
10 Day Great Ocean Aged Honey Lavender Duck, Cherry Cognac Jus
Confit Ora King Salmon, Green Tomato Sauce Vierge
Torched Bonito, Pickled Purple Cauliflower, Potato Lentil Miso
Duck Breast with Yellow Plum
Torched Mackerel, Dill and Caper Sauce, Feta and Beetroot Salad
Ora King Salmon with Crispy Skin, Tomato Salad, Nasturtium, Sauce Vierge
Honey Lavender Duck, Pickled Plum, Spiced Plum Sauce
Wine Braised Octopus, Taramasalata, Dill and Parsley Dressing
Textures of Pumpkin
Herb Crusted Lamb Rack, Spring Vegetable, Spiced Beetroot and Rhubarb Ketchup
Beetroot Potato Brioche Bun, 30 Day Aged Wagyu Patty, Green Tomato Ketchup
Porchetta, Jerusalem Artichoke Puree, Radicchio and Side Dishes
Lobster Tails, Lobster Bisque, Beurre Blanc Foam, Charcoal Tuile
Roasted Duck Breast, Grape Glaze, Pickled Watermelon Radish
Pork Belly with Chilli Caramel and Apple Slaw