Deep Blue

Sydney, Australia

  • Quandong, Lemon myrtle roll, Vanilla poached menthari
  • Crocodile carpaccio
  • Crispy skin wild barramundi with pickled cucumber and lemon myrtle beurre blanc
  • Kangaroo three ways (tartare, steak, croquette)
  • Seared emu with Illawarra plum puree
  • Clam and mussel chowder

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