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Summer Menu

FIRST COURSE
Heirloom Tomato & Melon Gazpacho
stonefruit gremolata, toasted sunflower, basil crema, chili oil

SECOND COURSE
Seared Rabbit Rillete & Spot Prawns
roasted carrot puree, wilted frisee, salsa verde

ENTREE
Braised Wagyu Zabuton
zucchini-potato gratin, basil-zucchini puree, rainbow chard, bordelaise

INTERMEZZO
Stonefruit & Champagne Gelee
candied orange, basil

DESSERT
Dark Chocolate & Hazelnut Daquoise
coffee caramel, whipped creme fraiche