ZagatBuzz:
Kitchen at Sho
ZagatBuzz:
Salt pressed petuna tasmanian ocean trout
ZagatBuzz:
Slow poached egg with cauliflower puree and peekytoe crab
ZagatBuzz:
Executive Chef Shaun Hergatt
ZagatBuzz:
Acacia honey glazed duck breast with sautee foie gras and rosella gelee
ZagatBuzz:
Preperation of petits fours
ZagatBuzz:
Chocolate and jasmine inspiration