Classic cuisine with cosmopolitan influences mark the character of each dish created by Chef de Cuisine William Tan.
Guinea Fowl, Sous Vide Breast and Stuffed Leg, Wilted Arugula, Gnocchi and Chanterelles
A classic game dish appetisingly accompanied by gnocchi and mushroom, garnished with fresh truffles.
Wild Tasmanian Salmon Trout Mi-Cuit, Asparagus, Truffle & Sour Cream Vinaigrette, Grated Egg, Caviar
Fresh salmon medium-cooked for a sensational texture. With a luscious combination of accompanying flavours.