Quail with Jerusalem Artichoke Puree and Chips, Pickled Pine Mushrooms, Quail Egg and Quail Jus
VENI, VIDI, VICI - FOOD
I eat, therefore I am
Fesenjan - Persian Chicken Stew with Walnut and Pomegranate
Rockling with Pea Puree and Fresh Herb Salad
Steak with Baked Bone Marrow
Porcini Risotto with Confit Egg Yolk
Butter Poached Marlin Steak with Orange Tomato Emulsion and Lumpfish Caviar
Ricotta Beetroot Gnocchi with Tarragon Green Pea Cream Sauce and Pecorino
Scarlet Prawns, Coral Sauce, Crispy Praw Legs and Black Garlic
Prawn Ravioli, Prawn Bisque, Prawn Oil and Nasturtium
Omani Fish Soup (Paplou)
Steak Tartare with Smoked Egg Yolk, Truffle, Nasturtium and Crispy Rice Paper
Moreton Bay Bug Tail with Yuzu Beurre Blanc
Moreton Bay Bug Tail with Ponzu Sauce, Quail Egg and Yuzu Mayonnaise
Bo Kho (Vietnamese Curry Tomato Beef Stew)
Red Wine Braised Oxtail with Cauliflower Puree
Miso Glazed Salmon with Yuzu Avocado Mousse, Macadamia Puree, Pressed Cucumber and Pickled Radish
Charcoal Wagyu Beef Brisket with Pickled Cucumber and Celeriac Remoulade
Roast Pork Leg with Crispy Crackling, Apple and Fennel Salad and Masala Sauce
Milanese Osso Buco with Saffron Risotto
Charcoal Wagyu Steak with Chimichurri Sauce, Creamy Mashed Potatoes and Fennel Salad