VENI, VIDI, VICI - FOOD
I eat, therefore I am
Beetroot Tartare, Labneh, Lemon Myrtle, Beetroot Glass
Duck Leg Ballotine, Macadamia Puree and Crumb, Hasselback Potato, Porcini Duck Jus
Smoked Mackerel Dip with Radish Flowers
Duck Breast, Raddichio, Macadamia Puree and Crumb, Duck Jus
Roast Bone Marrow with Radish Salad
Squid Tagliatelle, Squid Ink, Lemon Myrtle, Dill and Cucumber Water
Milk Brined Pork Fillet, Fennel, Quince, and Thyme Crumbs
Porchetta with Jerusalem Artichoke Puree, Kalette Salad and Jus
Spanner Crab with Ponzu Dressing, Verjus Caviar and Cured Egg Yolk
Chicken and Corn - Chicken and Prosciutto Ballotine, Corn Texture, Brussels Sprout, Chicken Jus
Torched Scallops, Lemon Myrtle Labneh, Pickled Kohlrabi, Verjus Foam
Wagyu Steak with Pickled Celeriac, Truffle Celeriac Puree, Black Garlic and Red Wine Jus
Kingfish Tartare with Bonito Cream and Apple Jelly
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
Edible Garden - Baby Root Vegetables with Gribiche Sauce and Black Olive Soil
Steak Tartare with Beetroot Puree, Black Garlic Mayonnaise and Glass Potato Chips
Leek Ash Crusted Venison with Blackberry Sauce, Red Radish and Smoked Onion Sphere
Imam Biyaldi - Turkish Eggplant Stew