OYSTERS WRAPPED IN BACON PICKLED BLUEBERRIES KOMBUCHA & CUCUMBER MIGNONETTE DRESSING APPLE CIDER VINEGAR JELLY MAHURANGI OYSTERS IN KOMBUCHA BATTER WITH KIMCHI MAYO STRAWBERRY CUSTARD TART WITH MĀNUKA HONEY, ROSE & LAVENDER SPRING ASPARAGUS WITH KARENGO BUTTER, LEMON & MINT MARBLE BENNES, BABY LEEKS & MUSTARD CRÈME KALE SALAD SPRING BEETS WITH GOAT’S CHEESE, NASTURTIUM & BLACK GARLIC VINAIGRETTE QUICK-BRAISED & ROASTED TE MANA LAMB SHOULDER BASIC RISOTTO THERAPEUTIC HERBAL KOMBUCHA SALSA VERDE LACTO-FERMENTED SHIITAKE MUSHROOMS ROASTED BAY LEAF OIL
