Cured Tamansian Salmon, on a beetroot and goat's cheese tart, seasoned with pink peppercorn and soy hazelnut oil
Blue Manna Crab, layered with royal blue potato, confit tomatoes and sweet pickled turnips served with a ginger emulsion
Main Courses
Pan-fried Salt Water Barramundi, crusted with bulghur on cucumber, granny smith and kalamata olive cream
Veal Fillet, sprinkled with cepe dust placed on celeriac and asparagus with basil coulis
Traditional Duck Confit, brushed with smoked tea and honey, served with lentils, date and lemon chutney
Desserts
Iced spiced and dried nougat with sesame crisp
Guanaja chocolate cream on pupkin pannacotta and coconut emulsion
