VENI, VIDI, VICI - FOOD
I eat, therefore I am
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
Mushroom and Caramelised Onion Tart with Rosemary and Tarragon Flowers, 63 Degree Egg
Powdered Duck, Creamy Mashed Potato, Red Witlof and Duck Jus
New Zealand Yam with Black Garlic and Truffle Mayonnaise, Finger Lime
Prawn Tortellini en Brodo
Turkish Eggs with Chorizo and Cherry Tomatoes
Crystal Bread with Prosciutto Cream and Shaved Truffle
Crispy Pork Belly with Purple Carrot Puree, Golden Beetroot and Red Wine Jus
Coconut Jelly with Osmanthus Flower Liquid Spheres
Edible Garden - Baby Root Vegetables with Gribiche Sauce and Black Olive Soil
Avocado, Cherry Tomatoes, Beetroot Sour Dough Toast and 63 Degree Egg
Steak Tartare with Beetroot Puree, Black Garlic Mayonnaise and Glass Potato Chips
Glass Potato Chips
Leek Ash Crusted Venison with Blackberry Sauce, Red Radish and Smoked Onion Sphere
Imam Biyaldi - Turkish Eggplant Stew