Crispy Pork Belly with Noodles from Gondola Gondola, Adelaide
Live marron, blood lime, native herbs from Firedoor, Surry Hills
Dry aged duck dressed with blackberries and elderflower vinegar from Lume, South Melbourne
Smoky Bay Oyster, Passionfruit, Rosemary from Hentley Farm, Barossa
Flinders Island lamb perfumed with cherry wood, rhubarb, hibiscus and rose from Lume, South Melbourne
Bonito, macadamia milk, parsley oil, Japanese turnip, jalapeno from Lumi Bar and Dining
Linguine Allo Scoglio from Chianti, Adelaide
Beetroot, pickled cherries from Fleet, NSW
Steak Tartare with quail egg yolk from The Propaganda Club, Adelaide
Cured ocean trout with buttermilk, kohlrabi, anise oil, bronze fennel pollen and vegetable ash from Botanic Gardens Restaurant, Adelaide
Fish Dumplings and Cucumber Pickle from Cookie, Melbourne
Salmon pastrami, fresh chopped beans and lemon basil, spiced emulsion and lemon gel from O.My, Beaconsfield, Victoria
Mushroom Agnolotti with parsnip dashi from Lumi Bar and Dining, Sydney
Sous vide calamari, fermented apple juice, oyster cream, salted cucumber and dill oil by Dave Verheul, The Town Mouse, Victoria
Nimbin Valley Monte Nardi, violet textures, bee pollen from GOMA Restaurant, Brisban
Pork belly, kimchi, prawn and pear slaw from La Bonne Table, Adelaide
Cured swordfish, pickled cucumber, wasabi, soy and sesame, native finger lime from Ezard, Melbourne
The Deluxe Sushi Platter from Sushi Planet, Adelaide
Raw asparagus, parsnip and calamari entrails warmed with saltbush butter from Lume, Melbourne
Crispy Pork Belly, Vietnamese Herbs, Lettuce Cups from Madame Hanoi, Adelaide

 

33 comments

Leave a reply to Peter Dane Cancel reply