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Hanger Steak
Mr Wilson’s fish tacos with two sauces
Crème a la cassonade with Chilean honey & almond nougatine
Slow cooked duck leg with baby beetroot, French lentils & hazelnut vinaigrette
Antojito de Esquites
Fresh fig, yoghurt sorbet, mandarin & leatherwood honey granita, pistachio granola
Roast lamb rump with pea puree, lemon thyme and bacon sauce
Smoked Scallops, Scallop Tartare, Lime & Rosemary Granita
The Perfect Steak with Salsa Verde
42° Confit Huon Salmon, witlof, fennel, citrus, butter sauce
Octopus ‘a la plancha’, Cherry Tomato, Capers, Dill.
Frozen Curd, Mandarin & Fennel
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