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Fish Crudo With Stone Fruit, Fennel & Chilli
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Khmer Steamed Eggplant & Fish
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Braised Summer Vegetables With Vutter Beurre Blanc, Native Bush Hollandaise & Pōhutukawa-Smoked Salmon
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Chilled Oyster & Baked Potato Vichyssoise
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Summer Saffron Risotto With Smoked Kahawai, Lemon & Dill
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Clams With ’nduja
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Grilled Squid With Orange, Fennel & Black Olives
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Gochujang-Glazed Squid & Tteok-Kkochi With Cucumber & Sprout Salad
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Salmon Coulibiac With Sole & Kawakawa Mousse
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Garlic-Roasted Oysters With Parsley Breadcrumbs
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