Duck Tortellini with pea puree and truffle oil. By The European restaurant.
Oyster Tempura with local condiments, dressing and dipping sauce. By Esposito restaurant.
Tuna Carparccio with goats feta, rocket and ginger eschalot dressing. By The Palace restaurant.
Smoked duck, apple & walnut rillettes. By Libertine & Le Traiteur Restaurant.
Vitello Tonnato- Sliced Poached Veal with tuna and caper mayonnaise.
By Melbourne Wine Room.
By Melbourne Wine Room.
Seared Atlantic scallops with lardo, breadcrumbs and gazpacho dressing.
By Stokehouse restaurant.
By Stokehouse restaurant.
Wagyu Beef Cigars with artichoke tapenade and horseradish. By Stokehouse Restaurant.
Spicy Meatballs with freekah, parsley salad and turkish bread. By The European Restaurant.
Marlborough King Salmon with warm sweet corn and potato salad.
By maze Restaurant.
By maze Restaurant.
Spicy Tuna Tataki. By Izakaya Den.
Sweet corn Kaki-age with green tea salt. By Izakaya Den.
Salted western plains pork & sweet roll with preserved vegetables.
By Longrain restaurant.
By Longrain restaurant.
Wallaby Tataki with ginger, soy and horseradish. By Charcoal Lane Restaurant.
And then onto the sweets:
Pistachio Panna Cotta with caramel salted popcorn. By Sarti Restaurant.
Raspberry and Rosella flower Cannelloni with strawberry and native mint salad.
By Charcoal Lane Restaurant.
By Charcoal Lane Restaurant.
The Bombe. Strawberry sorbet, white chocolate parfait and toasted meringue.
By Stokehouse Restaurant.
