The meal begins with a selection of meats and cheeses.
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| Meat and Cheese Board |
The first course was a selection of crudités. Carrots, cucumbers, zucchini, radishes, snow peas, and sugar snap peas. With 4 dipping sauces: hummus, garlic scape pesto, tzatziki, and aioli.
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| First Course |
The second course was burrata. Here, the cheese sits atop a strawberry sauce, with pickled rhubarb, basil and balsamic vinegar.
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| Second Course |
The third course was octopus. Sautéed octopus on top of a red pepper coulis. The dish is topped with pepperoni, potato chips, salsa verde and manchego cheese.
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| Third Course |
The fourth course was a chilled soup. Cantaloupe soup, with prosciutto, crème fraîche, pistachios, and basil.
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| Fourth Course |
The fifth course was a salad. Sliced green papaya in a fish sauce vinaigrette, with peanuts, hot peppers, spring onions, mint and cilantro.
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| Fifth Course |
The sixth course was pasta. Tagliatelle, crab, and jalepeños in a lemon cream sauce. Finished with breadcrumbs and pecorino cheese.
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| Sixth Course |
The seventh course was meat. Skirt steak on top of black beans and sour cream. Finished with cherries, parsley and a little pan gravy.
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| Seventh Course |
