Chef Luigi & Stacey Annunziata

Chinese style steak tartare an ajistuke quail egg and multicereal crackers

Sous vide carrot rose served on a savoury biscuit with feta cream, herbs pesto and chive oil with sumac and zested lime

Fusillone with black garlic sauce and burrata with Lao Gan Ma oil

Parmesan glazed savoury doughnuts topped with toasted pecan nuts and crunchy guanciale

Lemon sesame teriyaki chicken yakitori with roasted spring onions and roasted coleslaw

Spicy chocolate mousse, vanilla wafer crumble, toasted meringue

Tamago/kimchi Onigiri

Spicy tuna turbo roll

Salmon tataki with sunomono cucumber and seaweed salad

Katsu curry

Okonomiaky

Black sesame basque cheesecake with mixed berry compote

Fried calamari with smoked aioli served with lemon gel and fried parsley

Classic seafood Sardinian Fregula

Sous-vide cod with miso topped with sliced lard over sweet potato puree

Torched steamed prawns served with roasted coleslaw with a lemon herb sauce and pickled shallots

Charred caramelised pineapple with dark chocolate cremeux and a hazelnut crumble

Grilled romaine lettuce Cesar salad

Roasted ditalini pasta, confit garlic cream, smoked borttaga with charcoal olive oil

Grilled octopus served with butter roasted baby potatoes and Greek chimichurri

Grilled skirt steak, Korean bulgogi sauce with seasonal vegetables

Charred caramelised pineapple with dark chocolate cremeux and a hazelnut crumble

Falafel with chickpea hummus and dry tomatoes

Orzotto with mushrooms 3 ways

Chicken roulade served with glazed sous-vide carrots and orange basil sauce

Seasonal fruit over whipped vanilla ganache and citrus infused mint syrup

Buffalo mozeralla with anchovies and tomatoes 2 ways drizzled with basil oil and served with focaccia

Fregula risotta with caramelized onion, black garlic cream and sous-vide beef deckle

Slow braised beef cheek served over creamy polenta,

Amalfi lemon tart with marinated berries and limoncello gel

Toasted brioche bread with brown butter, red bell pepper cooked 3 ways under olive oil, smoked mayonnaise

Fregula risottata with lemon gel, preserved lemon, crunchy capers and nori seaweed powder

Shepherd risotto with smoked pancetta and chive oil

Gochujang glazed short ribs, creamy masa polenta, mushroom duxelles

Soy sauce confit eggplant with parmesan cream and cherry tomato coulis

Rum apple cake with a warm ginger sauce

Vanilla tart, vanilla pastry cream, seasonal fruit compote