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Confit of Tasmanian salmon, soba noodle and tofu salad, Japanese yuzu dressing, pickled ginger and sesame seeds.
Slow roasted chicken breast, sweet corn and mushroom succotash and harissa jus.
Coconut marinated chicken, nasi goreng cauliflower rice, sambal and crispy shallots.
Confit and pan seared chicken leg, romesco sauce, roasted cauliflower, radish, pickled onions and fresh basil.
10 hr slow braised beef cheek with red wine jus, seasonal green vegetables and Paris mash.
Vietnamese coleslaw with coconut poached chicken and nuoc cham.
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