Green grape and cucumber soup with hibiscus sorbet, Marcona almonds and smoked paprika oil

Sweet potato, smoked paprika and feta tortilla with lemon rait

Mushroom ceviche with miso aubergines and ginger ponzu sauce

Curried lentil spring roll with tamarind chutney

Roasted beet and goats cheese arrancini

Grilled scallops with sweet chili sauce and crème fraiche

Sea trout ceviche with blood orange-hibiscus sauce and wasabi tobiko

Glazed eel with pickled bean sprouts and quail egg

Fried Fanny Bay oysters with shiso, sansho pepper and wasabi-yuzu dipping sauce

Marinated white anchovies on quinoa croquettes with spicy saffron ailoi

Tea-smoked salmon, fennel and green apple summer roll with preserved lemon yogurt and fennel polle

Dashi custard with sea trout and grapefruit ceviche

Salt cod fritters, piquillo peppers and leeks with preserved lemon aioli 

Grilled pork belly with quince alioli and chicharron

Confit duck, foie gras and vanilla ballotine with pineapple chutney

Quail scotch egg with pickled cucumbers and nam phrik num dipping sauce

Mini venison burgers on a miso bun with tomato chili jam

Snail and oxtail ravioli with pickled shiitake mushrooms, oven dried tomatoes, pea shoots and smoked paprika oil

Confit duck spring roll with nam phrik num

Grilled veal tongue on a seed cracker with aubergine-cumin relish and roasted garlic yogurt

Smoked venison on a miso bun with horseradish creme fraiche and pickled onions

Salted milk chocolate fudgy mousse with tahini ice cream and sesame candy

Passion fruit custard tart with raspberry and micro basil

Muscavado pavlova with pink peppercorn fromage blanc and sour cherry compote

PUBLIC chocolates