glittaz:
Shaved fennel a la grecque, green olive jelly, radish sprouts, goats curd, carrot paint with a taro chip
glittaz:
Roasted tasmanian scallops, venison heart, sesame puree, crushed beetroot and la goya jus
glittaz:
Roasted trevalla, kohlrabi gratin, carrot puree, braised sea urchin and leek, red wine reduction with salad burnette
glittaz:
Braised oxtail with pancetta, celeriac, snails, parsley, bacon rice crackers and yellow capsicum puree
glittaz:
Pumpkin custard with mushroom pearl barley, roasted globe artichoke, chestnut mushrooms, candied garlic and hazelnut puree
glittaz:
Roasted lamb loin, white miso puree, crunchy wakame seaweed, asparagus, pea sprouts and jus gras
glittaz:
Baked rainbow trout with Victorian morel mushrooms, clams, winter purslane, sugar snaps and sweet corn purée