3rd coast menu 4.30

canapé service

fromage de tete with mustard seed marmalade

black olive toast with gelled berries & arugula

raw queen snapper

fermented stevia & sansyo pepper

various marinated squashes

pickled lychee, espellete & smoked fishbone jelly

tartare of smoked duck

sassafras milk, spring onions, cauliflower & jasmine

confit of purple potatoes

yogurt, malt, dried duck & preserved cippolini

yellowedge grouper…11

duck skin, crookneck squash & nasturtium

quail from plantersville

quails egg, pole beans & tender greenbriar shoots

saddle of hill country rabbit

kidneys, kale, juniper & purple mustard

mascarpone cream

lemon buerre blanc, pickled mustard seeds, apple-oolong, rye & ceylon cinnamon

dark chocolate cremeux

peanut butter mousse, dried cake, coconut, tamarind-orange & popcorn  

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