1. Chef Winston’s Modern Japanese example menu (savoury only):

1. Crab Mouse
2. Quail egg, caviar
3. Signature Oysters, green shallots vinegar, finger lime
4. Soy scallop with rice cracker, pickled apple, avocado, squid ink cracker
5. Umami Salmon wasabi cream, pickled shallots, sorrel
6. WA Lobster, Asparagus, buttermilk, white miso, shiso oil
7. Hokkaido sea urchin, caviar, rice
8. Glacier 51 Toothfish, smoked tomato, beurre blanc
9. 1829 Wagyu Rib Eye MB 9+ mushroom, red wine jus
10. Miso Soup, shiitake, tofu, gold
11. Black Lip Abalone brown butter, caper, citrus
12. Melon soup, fresh melons, matcha ice cream

2. Chef Sailesh’s Spanish-fusion example menu (savoury only):

1. Chorizo quesadillas (DF, GF)
2. Kangaroo skewers with burnt honey-roasted rice (DF, GF)
3. Barramundi taco with avo puree (DF, GF)
4. Charred Octopus w nduja sauce
5. Blue Swimmer Crab Mac and cheese
6. Beyond burger slider (VEG)
7. Buffalo fried cauliflower ranch dressing (GF, VEG, DF)
8. Moroccan spiced prawns pea puree orange salsa (DF, GF)
9. Yuzu popcorn chicken honey mustard aioli (GF)
10. Teriyaki meatballs stuffed mozzarella sumac tomato relish (DF)
11. Olive sourdough garlic bread with Mari olives on top
12. Wild mushroom san-choy bao

3. Chef Manuel’s Modern Mexican example menu (savoury only):

1. Snapper Sashimi, marinated in fresh limes, tequila, with avocado and English cucumber bites in a blue corn tostada
2. Mini lobster slider with sundried tomato pesto, onion jam, green tomatillo relish and arugula
3. Crispy pork belly, dark soy sauce, wild mushroom and bourbon guajillo glaze
4. Mini pizzetta on a tender corn dough, mix with bocconcini, truffle salami, olive oil and fresh basil
5. Zucchini flowers and sweet corn shot with a drizzle of dry chilli oil
6. Duck black mole empanada with twenty-five spices, plantain puree, dark chocolate and dry chillies earthy sauce
7. Scampi skewers with fresh mango & cilantro salsa, citrus reduction and agave worm salt
8. Slow roasted lamb sponge maize with goat cheese mousse
9. Wagyu bites in adobo marinade with chilli blend and roasted spices
10. Bruschetta with caramelized Spanish onion & goats cheese with truffle blend on aged
11. San Daniele prosciutto Fresh oysters with shallots, vinegar and shiraz with fresh chervil
12. Mushroom and parmesan arancini balls with white truffle oil