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
Nicoise Salad
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
Napoleon of Portobello Mushroom and Turnip with Ginger Soy Mirin Sauce
Sake Cured Salmon with Avocado Mash, Crème Fraiche and Tomato Basil Sorbet
Oven Baked Lobster with Hint Tandoori Spice, Harissa Potato and Pilaf Rice