Private dinner - 7 course degustation

​A Celebration of Local Flavour: Our 7-Course Degustation We recently had the honour of crafting and presenting an intimate 7-course degustation menu, designed to showcase the best of locally sourced ingredients through a lens of creativity, care, and culinary technique. The evening was a celebration of earthy flavours balanced with delicate acidity, and a true testament to our team’s passion for pushing boundaries.
Each course was a carefully composed moment, layered with flavour, texture, and storytelling:
Amuse Bouche
Slow-roasted beetroot, beetroot confit, molasses, five-spice sherbet.

Course One
Corn chowder with Shaoxing jelly, fresh sweet corn, sour cream, drunken chicken, nigella seeds & roasted sesame.

Course Two
Crispy potato nest, cauliflower purée, 64° egg, white beans, salsa verde, confit beetroot, sea salt & pansies.

Course Three
Burnt driftwood essence, scallop, wakame, truffle foam, saltbush, edible sand & lemon zest.

Course Four
24-hour braised beef cheek ravioli, smoked tomato velouté, confit onion relish, roasted eggplant, burnt butter & olive oil.

Course Five
Foraged mushrooms, sous-vide pork, pumpkin reduction, labna, black garlic glass, porcini dust & pork crackle.

Course Six – Palate Cleanser
Grapefruit ice & jelly, green tea ice & jelly.

Course Seven – Dessert
Apple galette with brown butter & honey sauce, clotted cream, honeycomb & walnut praline.
​
The night was as rewarding as it was inspiring—reminding us why we love what we do. Every element told a story, and we look forward to creating many more experiences like this with our wonderful community across Perth, Bunbury, Busselton, and the South West.