VENI, VIDI, VICI - FOOD
I eat, therefore I am
Squid Ink Fish Taco with Pineapple Salsa, Chilli Mayo, Finger Lime and Coriander
Heirloom Tomatoes with Smoked Burrata, Tomato Water Soup and Herb Oil
Gin Cured Marlin with Smoked Creme Fraiche and Pickled French Radish
Fresh Porcini with Thyme Beurre Blanc Sauce, Herb Oil and Seaweed Soil
Ricotta Stuffed Zucchini Flowers with Romesco Sauce
Butter Poached Marlin Steak with Orange Tomato Emulsion and Lumpfish Caviar
Squab with Jerusalem Artichoke Puree, Confit Egg Yolk and Witlof Salad
Scallop Carpaccio with Yuzu Dressing, Habanero and Finger Lime
Chargrilled Octopus with Quinoa and Aji Verde
Peruvian Kingfish Ceviche with Sweet Potato and Corn
Toothfish, Pearl Cous Cous, Lumpfish Caviar, Yuzu Beurre Blanc Sauce
Scarlet Prawns, Coral Sauce, Crispy Praw Legs and Black Garlic
Beef Carpaccio, Black Garlic, Truffle Salt, Pickled Radish and Shallot
Steak Tartare with Smoked Egg Yolk, Truffle, Nasturtium and Crispy Rice Paper
Scarlet Prawn Sashimi, Mandarin Segments and Mandarin Kosho
Moreton Bay Bug Tail with Yuzu Beurre Blanc
Salmon Tartare with Chives, Quail Egg and Ponzu Sauce
Moreton Bay Bug Tail with Ponzu Sauce, Quail Egg and Yuzu Mayonnaise
Miso Glazed Salmon with Yuzu Avocado Mousse, Macadamia Puree, Pressed Cucumber and Pickled Radish
Kingfish Sashimi with Thai Basil, Kaffir Lime Leaves and Coconut Milk