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CHARGRILLED FENNEL SLAW BRUSCHETTA WITH OYSTER MAYONNAISE
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GRILLED GREEN BEAN & EGGPLANT NOODLES WITH TOASTED PEANUT DRESSING
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SHIRAZI SALAD
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TAHCHIN WITH CARROT & FENNEL
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RIBEYE ON THE BONE WITH BÉARNAISE SAUCE
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NEW POTATO, CHOPPED CURRIED EGG, OLIVE & ANCHOVY BRUSCHETTA
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BULL KELP VEGETABLES
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BLACKENED FISH HEADS, GRANNY’S PICKLES, SALSA VERDE & MUSTARD MASCARPONE
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CHARCOAL EGGPLANT WITH CUMIN DRESSING
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PICKLED GREEN TOMATOES, ’NDUJA & SMOKED KAHAWAI BRUSCHETTA
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