Stations

topped with bbq pulled pork, napa cabbage slaw and crispy shallot

baja stone crab topped with meyer lemon guajillo aioli and a

white bean & black truffle braise, sauteed beech mushroom, spring onion & tarragon

with green beans, snap peas and toasted pistachios

prime flat iron, uni & tarragon soubise, dehydrated leeks,

roasted local catch, tomato nage, fermented tomato chutney,

hand made cavatelli pasta, grilled broccolini, preserved lemon,

turmeric & chile marinated caulilini, dried cherries,

cream cheese frosting, seasonal fruit

passion fruit cream, toasted meringue ribbons, micro flowers

mini profiteroles stuffed with coffee custard and topped with