26 Mar

Citrus-cured albacore tataki with rocket & pickled berries

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26 Mar

Clams, apple, sake & almond milk

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26 Mar

Cod acorn truffle celery

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26 Mar

Curanto and rainwater from the Patagonia

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26 Mar

Cured mackerel in agro dolce with celery and grapes

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26 Mar

Cured salmon with wild greens and pickled fennel

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26 Mar

Cuttlefish black & white

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26 Mar

Cuttlefish in ink sauce with fried polenta

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26 Mar

Ike jime fish culling (technique only)

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26 Mar

Italian-style liver pate

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26 Mar

Kakavia (fisherman’s stew)

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26 Mar

Kale, flavours of chorizo

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26 Mar

King prawn wontons in supreme broth

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26 Mar

Kingfish tartar with preserved lemon and confit tomato

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26 Mar

Kueh bengkah

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26 Mar

Lamb in clay, black lime, pistachio

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26 Mar

Lobster calderetta

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26 Mar

Marron, prawn water and prawn crackers

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26 Mar

Mastic pudding, rosemary pearls, chocolate soil, blackberry sorbet

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26 Mar

New England style albacore fish chowder

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26 Mar

Pan fried scallops with confit mushroom

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26 Mar

Peumo

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26 Mar

Prawn toast with yuzu mayonnaise, coriander and mint

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26 Mar

Pure plankton rice with aioli tartar

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26 Mar

Red pepper bagna cauda

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26 Mar

Salad of snow crab, chrysanthemum leaves, nashi pear and ginger

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26 Mar

Sardines in a char of olive oil pips, submerged in tomato water and basil

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26 Mar

Seared sea scallops with native coastal greens

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26 Mar

Semur

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26 Mar

Smoked Australian Murray cod chips with mustard dressing

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26 Mar

Smoked mussel and oyster soup, seaweed and stout toast

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26 Mar

Smoked potato soup with fish and pasta

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