Chawanmushi

With zucchini and their flowers, red elk, wasabi leaf & sesame oil

Carpaccio of full-blood wagyu

With smoked potato mayonnaise, sprouted seeds, puffed black rice & Jerez vinegar

Golden plains pork terrine

With kimchi puree, angelica, compressed cucumber & house made lobster crackers

Steamed fillet of palmer’s island mulloway

With jamon Serrano, freshly juiced peas, preserved lemon & yoghurt

Pan-seared duck breast from young

With new season cherries, pickled fennel, green onion puree & pumpernickel

Cape grim scotch fillet

Barbequed and served medium, with charred eggplant and miso puree, buttered daikon & locally foraged samphire

Salad of lightly macerated berries

With 30-second pistachio sponge, strawberry bubbles & liquorice ice cream

Vanilla cassonade

With fresh dates, Pedro Ximenez & walnut praline

Peanut butter icecream

With puffed rice brittle, chocolate mousse & chocolate and stout cake