Duck Breast, Raddichio, Macadamia Puree and Crumb, Duck Jus
VENI, VIDI, VICI - FOOD
I eat, therefore I am
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
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
Lamb Shank with Saffron Risotto
Purple Potato Gnocchi with Pine Nuts and Zucchini Flower Salad
Beef Cheek Bourguignon with Creamy Mashed Potato and Baby Carrots
Scarlet Prawns with Squid Ink and Crab Risotto
Thai Soft Shell Crab Curry
Thai Green Chicken Curry with Crispy Chicken Skin
Beetroot Taco with Mole Chicken, Avocado Mousse and Crispy Chicken Skin
Purple Corn Taco with Pulled Pork and Aji Verde
Squid Ink Fish Taco with Pineapple Salsa, Chilli Mayo, Finger Lime and Coriander