TomChatt:
Hokkaido scallops, local kimchi textures, avocado and lime purée, espelette butter, edamame
TomChatt:
pumpkin and carrot risotto (carnaroli, farro), chestnut, hazelnut, manuka smoked pepitas, Parmesan
TomChatt:
yellowfin tuna, black olives, fennel, courgettes, saffron potatoes, crispy capers, rouille, bouillabaisse sauce
TomChatt:
Mountain River venison, pommes salardaise, silverbeet, burnt leek, smoked tamarillo relish
