• Snacks: nori, shiitake chip, (mochi)
• Steamed pork bun (pork belly, cucumber, hoisin)
• Striped trumpeter belly, warrigal greens, furikake
• White asparagus, marron, sichuan pepper
• Beef, radish, fermented black bean
• Eel dashi, garbanzo, chive blossom
• Eel brandade, freeze dried apple
• Spanner & swimmer crab, butter, pepper, biscuit
• Egg, toasted rice, brown butter
• Hand torn pasta, goat cheese, chilli, mint
• Striped trumpeter, broccoli, horseradish, potato
• Lamb neck,daikon, pickled turnips
• Pecorino, honey licorice, bee pollen
• Wattleseed, malt, crispy milk
• Miso, pickled strawberry, toasted rice, mustard
• Petit fours (pork shoulder)

Sydney, Australia

• Nori scroll, Chicken cracker
• NV Ruinart Fr.

• Chicken liver, Taro cracker & Turmeric
  with Himalayan-style pickle
• 2007 Cloudy Bay Gewurtztraminer NZ
• Scallop, Sour fragrant broth
  with Thai-style soup base
• 2008 Kurt Angerer “Donatus” Riesling
• Albacore, Dried shrimp & Roe
  with Japanese-style daikon & mullet roe
• 2007 Dom. Valette Vire-Clesse Fr.
• Wrasse, Clam, Zucchini, Chestnut
• 2009 Oceans Eight Pinot Noir Vic.
• Root vegetables,  Cubeb & Vanilla
  
• 2007 Foradori Teroldego Rotaliano It.
• Blackened Beef
  with holy basil and Malaysian-style spices
• 2006 Ch. la Coustarelle Cahors Fr.

• Caramel parfait, Ashen puffed rice
  with young coconut
  
• 2009 Com. des Bernardins Beaumes de Venise Fr.
• Golden Rhubarb

Sydney, Australia

Winter Menu = Abalone, Black truffle, Blue-eye trevalla, Chestnut mushroom, Chickweed, Cranberry red potatoes, Cuttlefish, “Forgotten vegetables,” Mandarin, Octopus, Passionfruit, Petuna ocean trout, Pork neck, Squab, Spanner crab, Wagyu, Wasabi, Watermelon radish.

+ Canapé: Butterpuff, green olive mascarpone
+ Amuse: Smoked scallop, kohlrabi, carrot jelly

1. “Bespoke winter vegetable garden”
2. Marinated yellowfin tuna, confit octopus, mandarin, white radish
3. Petuna ocean trout, king prawn, pomegranate, Vietnamese dressing
4. Blue-eye trevalla, wasabi leaf, cuttlefish, grilled oyster, cucumber
5. “Forgotten vegetables,” smoked pork jowl, yabby tails, aromas of cedar
6a. Truffle risotto
6b. Glenloth squab, confit wing ravioli, roast chestnuts, truffle jus
7. Blackmore wagyu (9+), Jerusalem artichoke, burnt butter, porter ale

+ Palate cleanser

8. Holy Goat Skyla, rosemary nut crumble, pickled rhubarb
9a. “Winter still life”
9b. Silken lemongrass & lime caramel, passionfruit crunch, vanilla sorbet
+ Petits fours

* Perrier-Jouët, Grand Brut (Epernay)

Osaka, Japan

1. Half-fermented wine with grapes from Osaka
2. Junsai (“water-shield”) with crysanthemum, sourced from Hyogo
3. Appetiser plate:
3a. Corned beef & lime
3b. Whale blubber, mustard & tomato
3c. Duck in coffee & watermelon
3d. Broadbeans & freeze-dried yuzu-pepper
3e. Ayu/sweetfish from Lake Biwa with Angkor pepper
4. Grilled caciocavallo cheese
5. Shark fin, Clams, Asparagus, Tasmanian pepperberries, grated caciocavallo
6. Handmade soba noodles with grated bottarga
7. Abalone & four-cheese fondue
8. Caterpillar fungus in chicken consomme
9. Wild watercress, Tomato from Miyazaki.
10. Hida beef mille-feuille with condiments
11. Fried rice with brown mushroom and pickles
12. Tea
13. Watermelon juice, from Kumamoto
14. Coffee, cognac, fig creme caramel
15. Chai & Mukhwa (candied fennel seeds)

Fukuoka, Japan

1. Tofu three-ways
2. Tofu curd “sashimi”
3. “Fuki” plant chawan-mushi
4. Tofu “siu maai” dumpling
5. Wheat gluten, grilled in miso
6. Tofu, fried
7. Tofu salad
8. Tofu, steamed
9. “Fuki” plant icecream