Quay Tasting Menu – 6 January 2013

Sashimi of local lobster, bergamot, green almonds, grapefruit,   elderflowers

Salad of preserved wild cherries, albino and chioggia beetroots, radish, crème fraiche, violets

Line caught iki jime Tasmanian squid, squid ink custard, society garlic, pink turnips

Smoked and confit pig cheek, shiitake, shaved scallops, Jerusalem artichoke leaves

Hawkesbury free range chicken cooked in Vin Jaune and cream, steamed brioche, egg yolk confit, truffle

Poached Rangers Valley beef, bitter chocolate, black pudding, morel, ezekiel drubs, shaved mushrooms

Andalucia citrus and almonds

White nectarine snow egg