Salad of watercress, alfafa, cherry tomatoes, Japanese cucumbers, shaved asparagus, green apple, fennel, Spanish onion, sugar snap, basil, feta cheese & balsamic cherry vinaigrette.
We marveled at how the mix of ingredients was perfectly proportioned.
Crispy quail on a bed of (deep breath!) young papaya, roasted peanuts, long beans, hot chilli, dried shrimp, plum sugar, fish sauce, lime, cherry tomatoes and tamarind. Thankfully, not as bony and dry as quail tends to be.
Nine-hour slow-braised Australian short rib with garlic harrisa steamed potatoes. A humongous hunk of meat for massive appetites.
Three sauces for the rib: mushroom cabernet jus, black peppercorn demi glace, and bearnaise with asparagus & sauteed lumped crab meat.