Padmacara: Restaurant Stupa
Padmacara: Glass on Table Grain
Padmacara: Leaves
Padmacara: Fluffy
Padmacara: Pan Seared Scallops; fermented chilli, coriander oil, yuzu pearls
Padmacara: Freshly Shucked Oysters; soy ponzu, coriander oil, roe
Padmacara: Fading Twilight
Padmacara: Fiery Sunset
Padmacara: Hot Day's Cool Lunch
Padmacara: Spaghetti with Shrimp in Tomato Sauce
Padmacara: Wild Iris
Padmacara: Kangaroo Bits with Braised Bok Choy
Padmacara: Kingfish Ceviche, Fermented Tomato Emulsion, Native Thyme
Padmacara: Lamb Rendang Samosas, Green Chilli & Coconut Nam Jim
Padmacara: Sourdough Naan, Whipped Ghee, Black Cardamom Salt, Jaggery
Padmacara: Stracciatella Chaat, Roast Grapes, Tamarin, Lotus Root
Padmacara: Light Cool Summer Lunch
Padmacara: Kimchi Jigae & Rice
Padmacara: Albany sardines, parsley, lemon
Padmacara: Straciatella, confit leek, sunchoke, black walnut
Padmacara: Abrolhos Island Scallops, almond, koji, dill
Padmacara: Fresh Oysters delightfully different in taste
Padmacara: Condiments for Oysters
Padmacara: Little Blue Flowers
Padmacara: Vanilla Bean Affogato, Almond Biscotti, Stiff Coffee, Chocolate Liqueur
Padmacara: Bathgate Farm Potatoes, Mustard Sour Cream, smoked Butter
Padmacara: Exmouth Tiger Prawns, Remoulade, Fermanted Chilli, Lemongrass
Padmacara: Esperance Scallops, Melon Salsa, Avocado Mousse, Nahm Jim dressing
Padmacara: Beef Carpaccio, Nduja Emulsion, Grana Padano, Pickled Daikon
Padmacara: Freshly Shucked Albany RockOysters, Mignonette Dressing