1. Chef Winston’s Modern Japanese example menu: 

1. Crab mouse
2. Quail egg, caviar
3. Signature oysters, green shallots vinegar, finger lime
4. Soy scallop, 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, puffed rice
8. Glacier 51 toothfish, smoked tomato, beurre blanc
9. 1829 wagyu rib eye 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: 

1. Chorizo quesadillas (DF, GF)
2. Kangaroo skewers, burnt honey-roasted rice (DF, GF)
3. Barramundi taco, avo puree (DF, GF)
4. Charred octopus, nduja mousse
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, mozzarella sumac, tomato relish (DF)
11. Olive sourdough, garlic bread, Mari olives
12. Wild mushrooms san-choy bao

3. Chef Manuel’s Modern Mexican example menu: 

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