Flinders Island Lamb, Artichokes & Nettle
Grimaud Duck, Burnt Orange & White Asparagus
Sher Wagyu Tartare, Quail Egg & Green Strawberry
David Blackmores Wagyu, Horseradish & Nasturtium
Albert’s Chocolate Garden
Mango & Liquorice
Crab Mornay
Sardine Fossils, Chickpea & Pickled Melon
Sher Wagyu, Black Garlic & Red Sorrel
Celeriac, Pedro Ximénez & Currants
Poussin, Sweetcorn & Pine Mushroom
Eel, Carrot & Camomile
Yellowfin Tuna, Lotus & Red Cabbage
Venison, Jerusalem Artichoke & Broccoli
Strawberry & Basil
Skate, white onion gel & black olive
Pork, heirloom carrot & raisin terrine
Spring salad of salmon & radish
Beetroot & goats cheese
Wagyu beef cheek, joselito crumbs
Blue eye bakala, fennel & lemon
King salmon, asparagus & peas
Textured rice pudding & beetroot
The Pass
