Sliced Beef Tenderloin with Slow Cooked Hand Cut Fries, Marjoram and Shallot Sauce
Kumamoto Oyster Panna Cotta, Black Grain
Sous Vide Herb Crumb Mandagery Creek Venison Loin with braised 1824 Grain Fed Cheek Ravioli, Beetroot, Celeriac, Glazed Apricot, Carrot Dot, Cocoa Crumb, jumbo Asparagus Verte and Shiraz Bing Cherry Reduction
Tuna Rolled In Seaweed And Served On A Spoonful Of Spaghetti
Baked Feuilette (Flaky Pastry) With A Filling Of Truffle Duxelles, Mizuna Lettuce And The Sumptuous Piece Of Labeyrie Foie Gras Placed Elegantly In The Middle