Spring/Summer 5 - Course Menu

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