Contents
GABRIELE FERRON’S basic risotto
TERRINE AND mille feuille of Mushroom and Confit Celeriac
CHESTNUT MUSHROOM raviolo with an Almond Nage
BLACK GOLD: Tuber melanosporum
TRUFFLE linguine with Sautéed White Asparagus and Truffle Hollandaise
CARPACCIO OF TRUFFLE AND granny smith apple with Seared Foie Gras, Watercress and Roasted Hazelnuts
RAGOÛT OF YABBY TAILS AND sweetbreads with Leeks, Peas, Macaroni and Truffle Velouté
VELOUTÉ OF celeriac with Salt Cod Mousse and Truffle
DEEP-FRIED zucchini flowers with Chive and Shallot-Whipped Goat’s Curd and a Herb Salad
TERRINE OF beetroot with Edith’s Ash and Baby Tarragon
DOUBLE-BAKED cabecou soufflé with a Celery Leaf and Frisée Salad and Walnut Vinaigrette
SALAD OF raw cèpes with Capricorn Goat’s Cheese, Shallots and Thyme
FROM SEA FLOOR TO restaurant door
PAN-FRIED red mullet with Cuttlefish Confit and Sea Urchin Jus
CIVET OF JOHN DORY, CLAMS AND angasi oysters
CARAMELISED scallops with a Fricassée of Clams and Salsify
NAGE OF angasi oysters with Scallop and Ginger Tortellini
FROM TASMANIAN FERRY TO ALBANY fishing vessel
CARPACCIO OF golden beetroot with Champagne Crab and Baby Sorrel
SALAD OF CRISP SPICED pork belly with Snow Crab and Vietnamese Dressing
MARRON TAILS ROASTED WITH aromatics with Sautéed King Crab, Pea Shoots and Ginger
SOUTHERN BLUEFIN TUNA ranching
SASHIMI OF bluefin tuna with Pickled White Radish, Cucumber and Baby Coriander
TARTARE OF MULLOWAY WITH lranian osietra caviar and CHIVE CRÈME FRAÎCHE
BLUEFIN TUNA belly with Eggplant Caviar and a Warm Verbena Tea Vinaigrette
MARINATED yellowtail kingfish with Prawn, Gazpacho Vinaigrette and Sorbet
BROCHETTE OF yellowtail kingfish with Artichokes Barigoule
Ocean trout and saltwater char
ASSIETTE OF OCEAN TROUT hors d’oeuvres
SEARED saltwater char with Wilted Spinach, Champagne and Sorrel Sabayon, Iranian Osietra Caviar
CRISP SKIN saltwater char with Spiced Pork Crackling, Slow-Braised Abalone and Dashi Vinaigrette
CONFIT OF SMOKED ocean trout belly with Cauliflower and Horseradish Beignets
CARPACCIO OF squab with a Herb Salad and Pea Vinaigrette
TERRINE OF SQUAB, foie gras and artichoke
SQUAB pot au feu with Foie Gras and Thyme Dumplings, Stuffed Neck and Confit Wings
CONFIT DODINE OF squab with a Salad of Walnuts, Salsify and Muscatels
CARAMELISED BOUDIN NOIR, SCALLOPS AND butternut pumpkin with Herb Foam and Sherry Jus
SLOW-POACHED fillet of pork with Gribiche Vinaigrette and Crisp Pig’s Tail
ROAST RACK OF pork with Choucroute and Charcutière Sauce
PIG’S trotters stuffed with Confit Pork Neck, with Truffle Potato Purée and Madeira Jus
SALAD OF CARAMELISED lamb sweetbreads
PETIT SALÉ OF lamb breast with Swede and Carrot Dauphinoise and Jerusalem Artichoke Purée
TOURNEDOS OF lamb with a Cannelloni of Braised Neck and Creamed Swiss Chard
CREPINETTE OF lamb with Herb Crushed Potatoes and Ratatouille Jus
CARPACCIO OF girello with a Salad of White Asparagus Barigoule, Lemon and Parmesan
CURED tri tip with Parsnip, Truffle and Walnut Rémoulade
PICKLED WAGYU tongue with Mushrooms à la Grecque and Shaved Foie Gras
ROAST WAGYU SIRLOIN bordelaise with Braised Brisket and Sauce Bercy
SALAD OF RED PAPAYA, YOUNG COCONUT AND blood orange with a Mandarin Granita
BLOOD ORANGES MACERATED IN Sauternes with Sauternes Jelly and Vietnamese Mint Sorbet
TERRINE AND SORBET OF blood orange
CARAMELISED blood oranges with White Chocolate Parfait
CARAMELISED blood orange tart with Crème Fraîche