trevamones:
The Entrance
trevamones:
Puff Pastry, Whipped Mascarpone & Green Olives
trevamones:
Amuse Bouche - Flamed Bonito, Seared Scallop & Buckwheat
trevamones:
Bespoke Autumn Vegetable Garden
trevamones:
Marinated Local Yellowfin Tuna, Confit Octopus, Yuzu & White Radish
trevamones:
Petuna Ocean Trout, Spanner Crab, Pomegranate & Vietnamese Dressing
trevamones:
Squid Ink Coddled Hapuka, Squid, Coorong Pipis, Cauliflower & Miso
trevamones:
Velvet Chicken & Prawn Mosaic, Mushroom Royale, Chestnut Mushrooms & Crisp Chicken Skin
trevamones:
Forgotten Vegetables, Smoked Port Jowl, Yabby Tails with Aromas of Cedar
trevamones:
Wagyu Cooked a la Plancha, Slow Cooked Aubergine, Lime & Wasabi Jus
trevamones:
Holy Goat La Luna, Rosemary & Burnt Butter Crumble with Pickled Rhubarb
trevamones:
Pre Dessert - Apple
trevamones:
68% Alto Beni Zokoko Chocolate Cadeua & Salted Black Cumin Caramel
trevamones:
Petits Fours