first course
hiramasa kingfish + sugarcane cured salmon // roasted eschalot purée, pickled carrot, micro-herbs
second course
torched shark bay scallops // scallop + prawn potsticker, salt + pepper prawn legs, dashi + kombu gel, baby leaves + herbs
third course
twice cooked duck breast // shallot pancakes, hoisin sauce, grilled shallot, star anise pineapple