Spring/Summer 5 - Course Menu

Beet and cucumber gazpacho
with parsley flowers and nasturtium leaves
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Halibut and spot prawn ceviche
with fresh chili, cilantro and tostadas
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Duck confit salpicón
with cabbage, heirloom carrots, red onion, radish and jalapeno emulsion
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Achiote braised pork shoulder
with South American succotash and puffed quinoa
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Set custard and tequila-poached fruit
with macadamia dust and candied lime zest