trevamones:
Quay Restaurant
trevamones:
Cucumber jelly, creme fraiche & salmon
trevamones:
Sea Pearls - Sashimi tuna, aquaculture caviar, sea scallop, smoked eel, octopus, mud crab, abalone
trevamones:
Poached Western Australian marron, seaweed jelly, cucumber, fennel, samphire, lime crème fraiche
trevamones:
Crisp confit of pig belly, braise of abalone and cuttlefish, handmade silken tofu, Japanese mushrooms, chive flowers
trevamones:
Five textures of Southern rock lobster
trevamones:
Five textures of Southern rock lobster
trevamones:
Roasted fillet of Blue Eye, hasuimo, hairy melon seeds, Chinese celery, cucumber shoots, garlic chive flowers, stone pot rice, vongole juice
trevamones:
Poached fillet of rosè veal, slow braised veal cheeks, white carrot cream, nuts, grains, seeds, funghi
trevamones:
24 hour slow cooked rare breed, suckling pig, px prunes, cauliflower cream, black pudding
trevamones:
Eight texture chocolate cake, featuring Amedei 'Chuao' Chocolate
trevamones:
Eight texture chocolate cake, featuring Amedei 'Chuao' Chocolate
trevamones:
Raspberries, violet, almond, vanilla cream
trevamones:
Petits four
trevamones:
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