Wednesday, September 10, 2014

French Pigeon

Pink roasted, Rainbow carrot, Parsnip purée, Beetroot soil and Jus gras

Rack of Lamb

Rosemary, Declination of Corn, Asparagus and jus gras 

Bluefin Tuna

Carpaccio, Cauliflower, Cresses & Truffle vinaigrette 

Escargots & Chicken lollipops

Chicken liver espuma, Horseradish sauce 

Tasmanian ocean Trout " sous vide"

Celeriac purée, Beetroot, Asparagus and Mussel saffron sauce