Crushed potato with smoked eel
Soup of White Asparagus with White Miso Cream and Oscietre Caviar
Marinated Botan Ebi with Sea Urchin and Oscietre Caviar.
Slow cooked John Dory with Roasted Eggplant
Alaskan King Crab presented prior to cooking
Alaskan King Crab cooking on a bed of salt
Steamed Alaskan King Crab with Yuzu scented Extra Virgin Olive Oil
Tasmanian Abalone presented before cooking
Tasmanian Abalone with Polenta, Tomato and Garlic Cream
Braised Canadian Lobster with Tarragon
Australian Blackmore Wagyu Roll with Wasabi, Citrus Soy and Radish
Charcoal Grilled Mixed Vegetables
Consommé with Rice and Hirame
Strawberry "Shortcake"
Ghin Cheescake
Petit Fours presentation box
Petit Fours
