1st course - Warm Sydney rock oysters, smoked leek butter 

 
2nd course - Salt & vinegar cured kingfish, tender calamari, radish parsley & wasabi


3rd course - 12hr kurabuta pork, cauliflower, shaved pear, crisp cabbage

 
4th course - 58c pasture fed “Drover beef”, king brown mushroom, bordelaise syrup

 
5th course - Textures of chocolate & nut