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Marque


Sydney, Australia

  • Egg chaud-froid
  • Octopus ‘Nicoise’ with Passionfruit and Pineapple sage
  • Poached Veal loin with Root vegetables, Smoked parsnip and Wakame

This entry was posted on September 24, 2008 at 2:00 pm and is filed under before 2010, Contemporary, in Sydney, on Masterchef, since Closed. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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