Bel Age Hotel

with heirloom tomatoes, cape gooseberries, basil pesto

with gremolata, pickled baby cucumber, escargot

with avocado, fennel crisps, sauce mousseline

with tartare of albacore tuna, granny smith sorbet

with chive flowers

with orzo, marinated Japanese mushrooms, dashi

with Kumamoto oysters, celeriac purée

with spring vegetables, herb dumplings, tarragon consommé

with grapefruit sorbet, passion fruit, fresh mint Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)

with brown butter caramel, vanilla ice cream Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)

with confit blueberries, tarragon and buttermilk sherbet

with toasted coconut, Thai curry ice cream

with passion fruit, candied ginger, milk chocolate and star anise gelato Selection of Artisanal cheeses ($8 supplement if chosen as an additional course)

with confit blueberries, tarragon and buttermilk sherbet

with toasted coconut and Thai curry ice cream

with passion fruit, candied ginger and milk chocolate, star anise sorbet

with roasted banana, cardamom ice cream

with strawberry gelée, acacia honey and thyme crumble

($8 supplement if chosen as an additional course)

with pickled daikon, crab beignets, sesame soy dressing

with heart of palm, grapefruit and yuzu vinaigrette

with cured organic salmon, crème fraîche and caviar

with heirloom tomatoes, cape gooseberries, basil pesto

with amaranth

with gremolata, pickled baby cucumber, escargot

with orzo, pickled Japanese mushrooms and dashi

with roasted Scottish langoustine, celeriac and apple

with crispy chicken skin, lemon thyme consommé

with Kumamoto oysters, celeriac purée

with white cabbage, pickled ginger

with roasted ris de veau, bulgar wheat and sautéed artichoke

with black olives, confit tomato and basil

with pickled daikon, crab beignets, sesame soy dressing

with heirloom tomatoes, cape gooseberries, basil pesto

with Thai curry ice cream, toasted coconut