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DjMagra: Amuse Bouche
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DjMagra: Noosa Spanner Crab, Braised Melon, Spikey Coriander, Lemongrass and lime, Blood Orange Jelly
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DjMagra: Spanish Mackrel in the Korean 'Maeutang' stule Kinchee, Chinese artichokes, edamame and dashi cellophane
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DjMagra: Baby cuttlefish and squid ink 'risotto', Seared scallops and crispy tentacles
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DjMagra: Slow cooked organic chicken egg from Highgate Farm, Pearl Barley and tarragon fricassee, aerated potato velote
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DjMagra: Lamb rump slow roasted, horseradish crust, Baby vegetables, herb gnocchi and consomme
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DjMagra: Braised & roasted duck with vanilla and parsnip prunes, chocolate and foie gras, sesame vinaigrette
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DjMagra: Sheeps milk cream and rosemary ash apple and charred onion juice
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DjMagra: Desert Amuse Bouche
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DjMagra: Banana and purple maize juice, Buckwheat and raw cacao ice cream
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DjMagra: Urbane Degustation Menu - 1.9.10