Rabbit, Apricot and Pistachio Terrine, Heirloom Carrots, Nasturtium
Poached Lobster Tail, Local Organic Sweetcorn, Pickled Pear, Wild Ramsons Emulsion
Scallop Carpaccio with Oyster Mushroom, Beans and Asparagus with Poured Scallop Velouté
AJO Blanco, a Chilled Almond Spanish Soup Dressed with Green grapes
Vanilla Yoghurt Cream, Strawberries, Pavlova Crackers, Granola Crumb
Mezcal and Dark Chocolate Mousse, Sweet Corn Core, Roasted NZ Cherries