Summer Menu

FIRST COURSE
Heirloom Tomato & Melon Gazpacho
stonefruit gremolata, toasted sunflower, basil crema, chili oil

SECOND COURSE
Seared Rabbit Rillete & Spot Prawns
roasted carrot puree, wilted frisee, salsa verde

ENTREE
Braised Wagyu Zabuton
zucchini-potato gratin, basil-zucchini puree, rainbow chard, bordelaise