Sous vide and Shaved squid with fennel, preserved lemon, wild rocket, and lentils. King prawns with hand rolled pasta, saffron, prawn bisque, basil and rose sauce. Baked Jalapeno chillies filled with smoked trout. Charred seasonal greens, salt-baked beetroot, and toasted pecans with Tonnato-Tuna. Market fresh fish apple, cucumber, and salsa Verde. Finished with the stove top crème brulee and seasons fruits.