Cold Seared Scallop-Habanero Fish Roe (Hokkaido) with Matcha Foam, Grilled Wagyu Beef (MB-7) with Port Wine Glazed Portobello Terrine and Cauliflower-Mash
Lamb Shank Couscous
Samadhi Rainbow Gnocchi, Zucchini Ribbon, Truffle Oil and Fine Herb, and Balsamic Reduction
Fusilli Portabello
Poached White Cod Loin in Beetroot Broth Prawns-Mascarpone, Avocado Oil, Sweet Corn Coulis and Black Ink Salt
Blowtorched Foie Gras, Smoked Duck Ribbon, Red Watermelon Cube Melon-Mint Shooter, Sweet Potato Mash and Orange Salt