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A molecular gastronomy dessert featuring spherified mango and yoghurt 'eggs' served atop caramelised, spiced brioche discs.
Exquisite Michelin-star dish featuring brined turkey prosciutto, leek-coated potatoes, creamy buffalo milk jelly, and rich caramelised onion purée.
Langoustines marinated with herbs and ginger, then uniquely steamed using apple vapor from an espresso machine dresser with edible flowers.
A unique dish featuring asparagus tartare, pan-fried green asparagus, and a frozen fennel-infused cloud garnish.
Double-cooked tender pork belly served with a warm pickled pineapple salad and a unique maltodextrin black pepper powder.
Seared red mullet and compressed melon served with spicy ginger pickle, popped wild rice, and a citrus kaffir lime foam.
A deconstructed lemon tart featuring lemongrass gelato, tart crust, mint sauce, and a lemon-infused zabaglione, smashed and artfully plated.
A sophisticated vegetarian dessert featuring aerated milk chocolate paired with tangy yuzu purée and savoury miso salt.
Crispy pancetta-wrapped prawns served with airy cheese-pear foam and a vibrant beetroot, apple, and mandarin salad.
Japanese-inspired salmon featuring teriyaki-brined fish, sweet and sour peppers, and a light, whipped wasabi hollandaise sauce.