|Hiramasa Kingfish Sashimi, prawn remoulade with kaffir lime and lemongrass; Confit Tasmania Ocean Trout, creme fraiche, Yarra Valley salmon roe; Rice crusted smoked eel brandade, red claw yabby tails, pickled plum|
Usually in this first course there's a consensus that our favourite is the kingfish but tonight, there is dissension in the air, with both the ocean trout and eel brandade winning hearts. Too close to call, we probably should eat this again to decide ;)
|Hervey Bay scallop, miso-cauliflower sauce, lup-cheong sausage crumbs|
Brik pastry spring roll filled with grilled eggplant and rice noodle, edamame soya beans
The spring roll is a study in textures - crisp exterior, followed by the chewyness of the rice noddle and the softness of eggplant.
|Chinese roasted western plains suckling pig, kim chi spicy pickled vegetables, tatoyaki octopus dumpling|
Seared wagyu beef tatake with ginger and soy, enoki mushrooms and garlic shoots
On the left of the plate is the slice of roasted suckling pig and it's topped with a tatoyaki octopus dumpling. The octopus dumpling was incredible, so much flavour in such a small object. The pork was tender and moist, beautifully cooked.
The wagyu was also expertly done - wonderfully seared, still pink, with that terrific, almost spongy texture.
|Vanilla bean panna cotta, roasted peach, crisp meringue|
Summer berry tartlet, Framboise flavoured mascarpone cheese, berry sorbet