Chef Meno will create for us a bespoke menu featuring his take on European cuisine:
"Caprese"
Mozzarella bufala, stuffed tomato and pineapple sorbet,
clear tomato jelly, basil pesto
"Egg"
Hot-cold soft boiled egg, king crab meat, maple cream chantilly, brioche
"Barramundi"
Sea urchin foam, Parmesan risotto, spring onion, parmesan crisp
"French Foie Gras"
Eggplant compote, balsamic reduction, wild arugula
"Jack's Creek MB5 Wagyu Beef"
Celeriac apple, caramelized onion puree, green pepper, spring onion
"Banana Tart"
Almond cream, caramelized banana, vanilla ice cream, caramel sauce