Guillaume Brahimi

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Friday, 28 April 2017

 

Huon Aquaculture salmon, lemon, bronze fennel, wasabi emulsion

 

Octopus terrine, watercress purée, pickled cucumber

 

Cape Grim Wagyu beef tartare, oyster cream, Sterling caviar, mushrooms

 

Striped trumpeter, celeriac, spinach, konbu butter

 

Roasted duck, sweet potato and foie gras, raddichio, figs, balsamic

 

Flinders Island Saltgrass Lamb, Paris mash, peas, truffle, Jus gras

 

Strawberries, lemon curd, vanilla cream, caramelised white chocolate

 

**Plus matched wines from Holm Oak Winery**