1st Course
Yellowfin Tuna Tartare // cucumber & wasabi pearls, soya & mirin dressing, burnt eschalot puree, smoked lime kewpie (Australian)
2nd course
Chargrilled Tiger Prawns // lemongrass & fried garlic, threads of green papaya & carrot, toasted peanuts, finger lime, thai basil & green dressing (Australian)
3rd course
Free Range Chicken // chicken skin & pinenut crumble, leek & mushroom beurre blanc, micro herbs