Chef David Gunawan and Chef Jack Chen prepared a 6 course tasting menu, each course was a celebration of local and their Farm to Table cuisine.
Smoked Castelvetrano Olives, Fennel, Orange
Fennel Vadouvan, chickpeas, mint, yogurt; a bright and flavourful dish.
Radish, Country Blue, Pecan Streusel, Sprouted Grains; stunning and colourful dish, loved the pecan streusel and the play of flavours.
Ricotta Agnolotti, summer squash, speck, morels; full of flavour.
Naturally Leavened Sourdough, crispy pork butter, and olive oil.
Organic Chicken, zucchini with a chrysanthemum jus; an outstanding dish.
Candy Cap Custard, Summer berries, Bourbon scented meringue, Spruce sable
By: Richard Wolak