Foveaux

Sydney, Australia

  • Kingfish ceviche with Crab ice-cream
  • Roasted Tasmanian scallops with Venison heart and Sesame puree
  • “Nachos” (Sour-cream ice-cream, Salsa, Guacamole, Chip)
  • Braised oxtail with Pancetta, Yellow capsicum puree (and Snails?)
  • Roasted trevalla with Turnip gratin, Carrot puree (and Sea urchin?)
  • Smoked duck with Cured liver

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