VENI, VIDI, VICI - FOOD
I eat, therefore I am
Culurgiones, Baby King Mushrooms, Porcini Cream Sauce
Beef Cheek Rendang, Coconut Rice, Cucumber and Radish Pickle
King Salmon Mi Cuit, Horseradish Cream, Avocado Mousse, Broad Beans, Herb Oil, Salmon Caviar
Slow Braised Pork Jowl, Soubise Cream, Prunes, Radish and Tawny Port Glaze
Red Wine Braised Oxtail Tortellini with Green Peas
Torched Golden Pomfret, Fennel, Labneh, Beurre Blanc and Herb Oil
Lamb Loin, Crispy Salty Bush, Pine Nut and Pepita Crumb, Beetroot Puree and Pickle, Jus
Duck Leg Ballotine, Macadamia Puree and Crumb, Hasselback Potato, Porcini Duck Jus
Duck Breast, Raddichio, Macadamia Puree and Crumb, Duck Jus
Milk Brined Pork Fillet, Fennel, Quince, and Thyme Crumbs
Porchetta with Jerusalem Artichoke Puree, Kalette Salad and Jus
Chicken and Corn - Chicken and Prosciutto Ballotine, Corn Texture, Brussels Sprout, Chicken Jus
Wagyu Steak with Pickled Celeriac, Truffle Celeriac Puree, Black Garlic and Red Wine Jus
Kangaroo Fillet with Mixed Native Australian Bush Spices, Beetroot Textures and Spiced Plum Sauce
Powdered Duck, Creamy Mashed Potato, Red Witlof and Duck Jus
Crispy Pork Belly with Purple Carrot Puree, Golden Beetroot and Red Wine Jus
Leek Ash Crusted Venison with Blackberry Sauce, Red Radish and Smoked Onion Sphere
Imam Biyaldi - Turkish Eggplant Stew
Lamb Shank with Saffron Risotto
Purple Potato Gnocchi with Pine Nuts and Zucchini Flower Salad