Sabyon foam with truffle caviar, dehydrated asparagus spear and charcoal salt
Poached Lobster Tail, Local Organic Sweetcorn, Pickled Pear, Wild Ramsons Emulsion
Smoked Greek Feta, English Cucumber and Compressed Tomatoes
Chicken terrine with yuzu gel and micro salad
Scallop Carpaccio with oyster mushroom, beans and asparagus with poured scallop velouté
Jumbo asparagus with preserved orange, sous vide egg, salsa Verde and Parmesan
Asparagus gazpacho with asparagus panacotta and a candied hazelnut salad
Shaved tender calamari with crushed pea, mint salad and goat cream
AJO Blanco, a chilled almond Spanish soup dressed with green grapes
Beef tenderloin, eggplant aioli, potato gratin and seasonal baby vegetables
Line Caught Sea Bream, Morel Mushroom, Samphire, Auilim Puree
Mille feuille, burnt meringue mint zabaione, poached strawberries
Vanilla Yoghurt cream, Strawberries, Pavlova crackers, Granola Crumb
Elderflower and orange sherbet panacotta
Citric textures, white chocolate, fresh seasonal citrus
