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LEMONY LEEK TERRINE
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TOMATO-POACHED FISH WITH SAFFRON & CHICKPEAS
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GOAT SAUSAGES WITH FENNEL & POTATO BRAISE & FENNEL-FROND SALSA
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HONEY-ROASTED PEARS WITH POLENTA & CARDAMOM BISCUITS
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SALT-BAKED POTATO MASH WITH SKIN CHIPS, PINK PICKLED ONIONS & BURNT-ONION BUTTER
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CARROT CHAR SIU WITH LAST NIGHT’S RICE CONGEE
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KŪMARA & ONION FRITTERS WITH SPICY TOMATO, GINGER & FENNEL SEED CHUTNEY
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PAN-FRIED KAHAWAI WITH CELERIAC REMOULADE
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MUSSELS WITH FERMENTED GREEN CHILLI & COCONUT BROTH
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FEIJOA HOT SAUCE
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