We kick off with some entrees, zucchini flowers and scallops.
|Tempura Zucchini Flower with Ricotta and Anchovy|
|Spring Bay Scallops, XO Sauce, Tofu and Pork Scratching|
|Kurobuta Pork Loin with Sage & Parmesan Crust, Gnocchi, Peas, Zucchini Flower and Dashi Sauce|
|To Share: David Blackmore Wagyu Best End of Rump 9+, Beef Cheek Bourguignon, Roast Bone Marrow, Grilled Asparagus and Mash (This is the half the portion)|
Following on to our most anticipated dessert.
|Toffee Souffle with Pecan Butter Ice Cream|
488 George Street
Sydney NSW(02) 9265 6068