FIRST COURSE

Dashi custard with a salad of lobster and lime

Confit duck, foie gras and vanilla ballotine with pineapple chutney

SECOND COURSE

Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps

Lavender cured ham with a salad of frisee, mirin glazed pecans, pear, pomegranate and truffle dressing

THIRD COURSE

Salad of herby lentils, green beans, avocado, toasted pecans & baby gem with pomegranate molasses and avocado oil vinaigrette

Fried Barron Point oysters with shiso, sansho pepper, and wasabi-yuzu dipping sauce

Pigs head and foie gras terrine, braised artichoke salad and truffle dressing

FOURTH COURSE

Tofu-porcini gnocchi in a dashi broth with wild mushrooms, yao choy and truffle oil

Grilled swordfish with wheatberry cous cous, baba ghanoush and minted courgettes

Roast duck breast with coconut Korean pepper spaetzle, sautéed snow peas and a radish and grape salad

FIFTH COURSE

Public Cheese plate

Salted milk chocolate mousse,

Ginger cream and praline crunch  

Yuzu-lime tart with coconut meringue ice cream and lemongrass sauce

Sticky toffee pudding with Armagnac ice cream and hot caramel sauce

PUBLIC chocolate plate