First course:

Eggplant croquettes, crab and tomato sauce, mint and shallot salad, sweet garlic purée.

Chicken wings, chili lime vinaigrette, cilantro, Calabrian purée.

Carrot broth, marinated summer vegetables, citrus salt, orange oil.

Sous vide watermelon with feta and mint, chèvre, burnt honey, pistachio, green onion curls.

Second course

Housemade linguine, feathered garlic, chili and ginger ground shrimp sausage, lemon, parsley and cilantro cured egg yolk.

Scallops, charred avocado, marinated mushrooms, grapefruit, watercress.

Shoulder tender, beet cream, sous vide leeks and baby carrots, leek oil, balsamic reduction.

Chile verde cauliflower – Roasted eggplant purée – pickled shallot & coriander seeds – roasted corn powder

Tomato braised fennel – mint & sumac yogurt sauce – Ras al hanout almonds – pickled shallot – lemon peel – grilled bread

Third course

Sweet corn ice cream, maple bacon blondie, caramelized white chocolate, popped sorghum.

Lavender marshmallow, flourless white chocolate cake, graham cracker ice cream, graham cracker crumb.

Poached pear, vanilla poaching syrup, bay leaf ice cream, oat and cornmeal crumble, candied walnuts.

Coconut & dark chocolate bar, rum & pineapple conserva, passionfruit reduction, toasted coconuts & oats