Japanese Scallops, King Prawn wontons, supreme broth and trout roe
Chef Lucas Doan
Cured silver skin king fish, wasabi emulsion and fresh-kiwi salsa
Chef Lucas Doan
Duck sequence
Chef Dayan Hartill-law
Spanner crab
Dayan Hartill-Law
Swordfish Belly
Chef Steven Finch
Low temperature cooked snapper, "san simón da costa" cheese.
Chef Julio Figueroa
Fish "Tiradito", pickled black trumpet mushroom, leche de tigre.
Chef Julio Figueroa
Macadamia crusted Tuna, pickled karkalla, carrot coulis & smoked salmon pearls.
Chef Federico Giubilei
Bonitos pumpkin and shishito peppers
Chef Dylan Cashman
Octopus
Chef Aline De Freitas
Pickled farm beetroot
Chef Federico Carnevale
Murray Cod, silverbeet, sorrel, mushroom & chilli condiment
Tristan Rebbettes
Spencer Gulf Hiramasa Kingfish, Bronze Celruce, Green Tomato and Kiwi
Aiden Stevens
kingfish, citrus and salmoriglio.
Chef Gus Cadden
Blue mackerel, togarashi nduja buerre noisette, fennel & razor clams.
Chef Arkin Barreetto
Dry aged duck, local mulberries pickled and fermented, radicchio gastrique, broadbeans.
Kon Putkin
Striploin
Chef Sam Tuchband
Lamb shank, parsnip and wild garlic
Chef Juan Lantadilla
Wagyu Beef Tartar slow cooked hens yolk house pickles wattle-seed cracker.
Chef Tony Moss
W.A Lobster two ways, Poached egg, Cafe de Paris butter, Caramelized onion & Kale, Sherry Hollandaise and Pecorino.
Chef Apoorva Kunte