| Class Description |
Braised master stock duck with cinnamon, star anise and manderine served with Asian greens.
Salt and Pepper Barramundi, green mango, salad, peanut and chilli.
Caramelised pork salad with Cashews.
Chilli ginger prawns with tamarind sauce.
Jasmin Steamed rice.
Chef Yukiko Anschulz |
