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TURBOT WITH LITTLENECK CLAMS, SQUID & PRIMAVERA VEGETABLES
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SPICY BARBECUE PORK BELLY WITH SALTED SPRING ONIONS
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WALNUT-CRUSTED RACK OF LAMB WITH PROSCIUTTO & KAWA KAWA JELLY
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OXTAIL & PORK BELLY PIE
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MUSHROOMS WITH WASHED-RIND CHEESE
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CLOUDY BAY MOON SHELL CLAMS WITH SAUVIGNON BLANC & PARSLEY BUTTER
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MUSHROOMS WITH GNUDI & PARMESAN SHORTBREAD
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BUTTERMILK FRIED CHICKEN WITH RED-CHILLI YOGHURT
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SALT-BAKED GOLDEN BEETROOT WITH MASSIMO’S RICOTTA & BEETROOT OIL
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LAMB MEATBALLS & FRICELLI PASTA WITH DRIED-APRICOT GREMOLATA
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