Carrot, ginger and coconut soup with a shrimp shumai, Thai basil oil and puffed black rice

Mushroom ceviche with miso aubergines and ginger ponzu sauce

Salad of herby lentils, green beans, avocado, toasted pecans & baby gem with pomegranate molasses and avocado oil vinaigrette

Marinated white anchovies on quinoa croquettes with spicy saffron aioli

Grilled scallops with sweet chili sauce, creme fraiche, and green plantain crisps

Fried Barron Point oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce

Pork and pink peppercorn terrine with vanilla oil and a pickled goji berry, pistachio and dried apricot salad

Pan-seared foie gras on spiced french toast with pineapple chutney, maple glaze and crispy bacon

Grilled kangaroo on a coriander falafel with lemon-tahini sauce and green pepper relish

 

Truffled beet and ginger risotto with a rocket, cotija and hijiki salad

Pan-seared Tasmanian sea trout on a salad of fennel, green apple, and pistachio with preserved lemon yogurt and fennel pollen

Grilled swordfish, Thai eggplant, wild ginger and spicy green curry sauce

Pan-seared New Zealand snapper on wasabi-boniato mash with poached conch, pickled ginger, and yao choy

Roast duck breast with grilled peach chutney, taro root pancake and green mango-jicama salad

Roast lamb sirloin on crispy goats cheese polenta with saffron braised baby vegetables and harissa aioli

Cocoa rubbed New Zealand venison with pickled ramps, pea flan and a mustard-celery root gratin

Green leaf salad

Grilled asparagus with lemon miso dressing

Watermelon, feta and basil salad with pumpkin seeds and shichimi