Hot off the press this is a brand new class with a master of 20 years in modern Asian restaurant cuisine.

Chef Jon Kimber will be teaching you how to elevate your kitchen skills to produce these delicious restaurant dishes.

Entree– Kataifi wrapped scallop, kimchi mayonnaise.

Mains

*Roast Boston bay pork belly, Asian herbs, salted duck egg, red namjim, coconut caramel.

*Char grilled butternut pumpkin, miso pumpkin puree, maple, macadamia dukkah.

*Pan seared barramundi , pickled ginger and cucumber salad, sweet ginger soy dressing, crispy shallots.

*Wok tossed Asian greens, shoa xing, lupchong and fried tofu, fermented chilli oil.

*Lime infused Jasmin rice.

Dessert-Baked yuzu tart, keffier cultured cream.

**Warning: Sorry, this class is not suitable for celiacs, vegan, vegetarian or nut, fish and seafood allergies.

**Menu Notes: Please note our classes use set ingredients and individual preferences cannot be catered for on the day. You will learn the skills so that you can change our recipes at home.