trevamones:
Carpaccio of Crystal Bay Prawns with Braised Pork Neck and Pomegranate
trevamones:
Cannelloni of Tasmanian Ocean Trout, Celeriac and Spanner Crab Remoulade
trevamones:
Tarte Fine of Roasted Scallops with Silverbeet and Périgord Sauce
trevamones:
Grimaud Duck with Orange Confit Witlof and Essence of Hazelnut
trevamones:
Dry Aged Black Angus Sirloin ‘Façon’ Bourguignon
trevamones:
Assiette of Dark Bitter Chocolate
trevamones:
Pistachio Biscuit with Lemon Curd, Finger Lime and Yoghurt Sorbet
trevamones:
Caramelised Pineapple with Olive Oil Pannacotta
trevamones:
Petits Four