Salty hazelnut ice cream, figs, blackberry red wine syrup, fig leaf oil
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Baked apricot caramel pudding, chamomile & corn custard, sherbet
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Honeydew & rock melon sorbet, coconut water jelly, amaretto
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Beer-glazed purple kumara, Marmite cream, capery peas, paprika, rosemary
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Heirloom tomato, sour cucumber, smoked tomato aioli, shaved brazil nuts
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Raw asparagus, endive, garlic pine nut dip, yuzu oil
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Witloof taco, corn nugget, chilli lime mayo, oregano, pickles
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Watermelon dipped in sticky olive brine, basil, blue cheese; Two warm Florets sourdough rolls, old wine butter
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