©
makisa: Quay
©
makisa: Tasting menu
©
makisa: Smoked eel and sea scallop pearl, horseradish
©
makisa: Salad of pink turnips & breakfast radishes, violets, olives, pine resin, balsamico
©
makisa: Gentle braise of pearl oyster, shaved southern squid, lettuce hearts, golden tapioca, lobster velvet, oyster cream, pea flowers
©
makisa: Nice view (except for the mo)
©
makisa: Butter poached coturnix quail breast, pumpernickel, morel and ethical foie gras pudding, walnuts, quinoa, truffle custard, milk skin
©
makisa: Poached Blackmore wagyu fillet, Tasmanian wasabi, morels
©
makisa: Slow braised Berkshire pig jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil
©
makisa: White nectarine snow egg
©
makisa: Go, go snow egg!
©
makisa: Preserved wild cherry compote, coconut cream, chuao chocolate crumble, sugar crystals, cherry juice and chocolate sorbet
©
makisa: Peppermint tea with honey, petit fours