Amuse Bouche ~
Black pillow, red pepper
Avocado, king prawn, mango and lime salsa, crab beignet
Foie gras espuma, toasted brioche, quince, caramelised macadamia nuts, truffle pearls
Crispy scallop, miso, sauce molé, dill oil
Violet artichoke, pancetta hollandaise, king oyster mushroom
Palate cleanser – Fennel granita, yoghurt foam
Glazed quail breast, confit leg pop, morels, buckwheat and beetroot risotto, crispy carrot, morel and beetroot puree
Passion fruit kiss
Poached rhubarb, ginger bon bon, parkin crumb, pistachio cremeux