Good Combo

Ajowan seared Tuna, Truffle curry carrot puree, basil syrup, Pea shoots tossed in wasabi honey olive oil with a roasted corn hash. Not the prettiest thing, but damn tasty all together.

Sake dinner, course five

Juiced, simmered, gelatonised, frozen and slowly strained watermelon. Then gelled again into cubes (too hard), with more cubes of tuna tar tar and compressed water melon. With Wasabi Ice Cream, ginger-soy sauce, Tobikko vinaigrette and

a little fun with poprock powder.

Served with: Yuki No Bosha “Limited Release” Junmai Ginjo Sake

Sushi Lollipops

Filled with spicy tuna.

Penfolds/Rosemount Dinner

1st: Crab and Watercress with roasted Peach dressing. Cinnamon
2nd:Butter Poached Shrimp






Mascarpone, Bittered Black Cherries, Vanilla-Bitters Shrimp Glace

3rd:Blow Torch Tuna, Sichuan Plum tart




4th:Olive Oil Carnitas, Olives with Pimentos, Brined Goat Cheese Cherry Tomatoes.



5th:Rosemary smoked Lamb, Edamame Smoked Bacon Saute, Chocolate Cabernet, Truffled Cauliflower.





6th:Penfolds "Grange" Shiraz: Blue with Tangerine, Fennel-Tarragon


7th: The thoughts of Carrot Cake... White Chocolate Risotto, Carrot Broth and Cream Cheese Icing Foam.

Fig Tuille

With Smoked Chocolate, Ancho Tuna, Chocolate Broth and Masa Meringue