Duck leg confit with sour cherry glaze and toasted pecan crumble
Moroccan lamb shoulder with pomegranate glaze, saffron yogurt and pistachio dust
Whole roasted salmon with preserved lemon beurre blanc and charred lemon wheels
Wild mushroom & ricotta cannelloni, truffle cream and parmesan tuile
Herbed kipfler potatoes with preserved lemon, rosemary ash and garlic chips
Spaetzle with burnt butter, red chard, nutmeg and toasted almond flakes
Roasted heirloom carrots with orange blossom honey and carrot-top gremolata
Gai lan (Chinese broccoli) with oyster sauce, crispy garlic and XO drizzle