ARIS
Spanner crab mayonnaise with pine nuts, nasturtium and persimmon
Roasted scallops with Coorong pipis,calamari,celery and hazelnut oil
Grilled and marinated heart of palm with white beetroot,milj curd and quinoa
King samon confit with hourseradish,brook trout caviar,apple and quinoa
Wagyu beef cured and smked with pickled cucumber,Dijon mustard and rye bread
Kurobuta pirk neck with Persian feta,lemon confit and espelette pepper