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I eat, therefore I am
Scallop Ceviche, Lemon Myrtle, Ponzu Dressing, Dill Oil, Shaved Fennel, Ice Plant
Torched Golden Pomfret, Fennel, Labneh, Beurre Blanc and Herb Oil
Milk Brined Pork Fillet, Fennel, Quince, and Thyme Crumbs
Charcoal Wagyu Steak with Chimichurri Sauce, Creamy Mashed Potatoes and Fennel Salad
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