Pigeon En Croute with Truffle Jus
VENI, VIDI, VICI - FOOD
I eat, therefore I am
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
Ora King Salmon with Crispy Skin, Tomato Salad, Nasturtium, Sauce Vierge
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
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