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jaku: Chestnut Mushroom Soup with Truffle Salt
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jaku: Smoked Ocean Trout & Avruga Caviar
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jaku: Leek & Crab Custard
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jaku: Grilled scampi wrapped in Pancetta
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jaku: Scampi in sea water & lemon scented olive oil
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jaku: Marinated scampi with white miso & passionfruit
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jaku: Tetsuya's Signature Dish
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jaku: Ravioli of Queensland Spanner Crab with Tomato & Basil Vinaigrette
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jaku: Fillet of Barramundi with Braised Baby Fennel
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jaku: Breast of Duck with braised Witlof with Sansho & Walnut Jus
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jaku: Slow Roasted de-boned rack of Lamb with Blue Cheese & White Miso
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jaku: Comte with Lentils
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jaku: Apple Sorbet with Apple Jelly
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jaku: Mont Blanc
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jaku: Apple Tarte Tartin with Calvados Cream Ice Cream
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jaku: Chocolate Ganache with Green Tea & Red Beans
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jaku: Petit Four