The Two Hearts

First course
Hiramasa Kingfish Tartare
Dehydrated kombu, Soy ponzu, shiro dashi, lime, edible flowers

Second course
Hokkaido Scallop, Cold White Truffle Capellini
Shoyu ikura, shallots, scallion, dill, truffle emulsion

Third course
Smoked Corn Velouté
Corn medley, creamed leek, crispy pancetta, chives 

Fourth course
Pan Seared Great Southern Ribeye
White asparagus in lemon emulsion, carrot cremeux, caramelised banana shallot, pea tendrils and veal jus
OR
Grilled Free Range Ruby Chicken au Poivre
Green asparagus, lemon emulsion, Nutmeg mashed potatoes, confit garlic, au jus

Dessert 
Smoked Chocolate Terrine
Sour amarena cherries, chocolate soil, berries, gold flakes