Diners can expect an endless array of imaginative dishes, such as the Caprese-inspired dessert that’s made of wet, melty mozzarella strands, sweet confit tomato, vanilla, gooseberries and topped with crispy basil and ‘snowballs’ (milk sorbet dipped in coconut), and shards of olive crackle. For starters, try the ‘raw dish’ served in a ceramic egg; gorgeous green apple slices layered with sunset pink trout, oatmeal dressing and lemon emulsion.
The only cooked item in the dish is the finely diced, deep-fried sweet potato garnish. Then for mains, move onto wood-fired roast pork belly served with a beautifully light and fragrant jasmine and mineola jus.
There’s a lot to look forward to, from interactive cooking demonstrations to wine- and food-pairing events, and there are plans to launch a vegetarian tasting menu made up of dishes such as truffle-scented poached quail egg, white asparagus truffles and sweet garlic custard. Click here for the full story.