Mark Rowsell-Turner 2010

Chick peau sphere shallow fried w hummus, chapatti sails eggplant relish

Chevre frites with artichoke fool, choko cucumber relish

Baby caper risotto, preserved lime flying fish roe butter

Duck confit braised fennel red pepper sorbet

Dim sum of blue swimmer with pak choi ponzu vanilla jam

Sashimi coronet of tea smoked salmon w bonito crumbs Miso jelly

Sashimi scallops w coconut vinegar, red roe wafer and daikon aioli

Cigars of tiger prawn with sugarcane watermelon syrup

Main

Catch of Sesame black crumb w sachoi butter, skin sails and Asian greens

Bug tails in green ginger with carrot and saffron emulsion, coriander foam

Aged Yolanda beef, garlic kifflers, chartreuse jus and olive marmalade

Zuccuni flower tempura, cauliflower custard wasabi hollandaise

Oxtail ravioli, porcini dust, shepherds broth and truffle oil

Saddle of lamb, white polenta, sumac beans chocolate balsamic

Slow braised salmon, white asparagus, anchovy rémoulade, and watercress purée

Crusted chicken, braised baby leeks, kumara frites Madeira jus

Slow braised pork baby beet relish, green beans lettuce sauce