poached New Zealand abalone, topped with Oscietra caviar, yellow tomato gazpacho, decorate with marinated sweet bell pepper, cherry tomato

Pan Roasted Foie Gras in Brick Pastry, finished with 25-years aged Balsamic Vinegar, balanced with a Japanese Plum Puree.

Classic French Style Scrambled Eggs, whisked over a Hot Ban-Marie, finished with Double Cream and Butter. Topped with Creme Fraise and Royal Oscietra Caviar and paired with a Toasted Sourdough.

Poached Alaska King Crab, dressed with Lemon Dressing. Topped with a Trio of Apples (Apple Salad, Apple Jelly, Apple Muscat Foam), Royal Oscietra Caviar and Brioche Croutons.

Hand Diced Natanka Sea Scallop dressed with a Yuzu Dressing, mixed with Avocados, Spring Onions and Coriander. Garnished with Heirloom Baby Radish and Chickpea Crisp.

Twice cooked Iberico Pork Ribs, Honey Glazed and garnished with Grated Horseradish and Sumac.

Alaska king crab salad, light & refreshing yellow tomato gazpacho, sun dried san Marzano cherry tomato, avocado, topped with apple & celery salad

roasted frog leg served with sautéed baby spinach, confit cherry tomato, brioche croton, lemon & garlic cream sauce

bluefin tuna lion cooked beautifully in puff pasty, served with sauté baby spinach, sumac lemon butter sauce, squid ink chips

wok fried flat rice noodle, sliced quailty beef tenderloin, white asparagus, Chinese chive, soy & sesame sauce

Boston lobster cook in xo sauce, served with yee fu noodle, topped with crispy shallots, coriander, addition xo sauce on the side

Braised Te Mana Lamb Neck served with Spring Vegetables and topped with Potato Anna. Finished with a Thyme infused Lamb Jus.

this is a beautiful dish i’ve ever leaned from old fashion Chef and re- created again with slightly different ingredients.

snapper & langoustine wrapped in aubergine, marinated char-grilled sweet pepper, Oscietra caviar, frisbee salad

poached king crab, dressed with Nice lemon ( from France) dressing, Japanese cucumber, lettuce root, marinated red bell pepper, topped with beluga caviar, cold yellow tomato soup

poached free range hen egg sit on bed of spinach, scallop, Oscietra caviar, champagne hollandaise

its always a great combination in between sturgeon and its own caviar

smoked sturgeon tossed in shallot, chive, lemon, olive oil, topped with Oscietra caviar, decorated with sweet red pepper, served with side of grilled flat bread

Grilled poached Spanish octopus served with braised white coco bean, chimichurris sauce, preserved lemon.

roasted frog leg, sautéed garlic moss, white wine garlic cream sauce, topped with brioche & chive

its a very interesting combination. first time i’m trying to cook traditional Chinese abalone dish into western version. it turn out great and pretty not just looks good on plate also taste fantastic. every grain soaked up abalone juice and every bits you can feel the salty and buttery.

the kitsch and artistry of pate en croute !

foie gras & veal sweetbread, mixed pork belly, duck breast, pistachio, mushroom, brandy, port wine, herbs, bacon wrapped in special pastry, then baked. only serious eater knows that,

a piece of beautiful pigeon breast stuffed with foie gras wrapped in puff pastry, braised pigeon wing & leg meatball, mushroom puree, smoked carrot, sauce perigourdine

Langoustine from Pacific Ocean simplify roasted served with green asparagus puree, sauteed asparagus, quail scotch egg.

farm rabbit from France, marinated with spice grilled in Josper oven served with mashed potato, seasonal vegetables.

Whole roasted ribeye steak with pudding, grilled vegetables, potato, roasting jus

Lamb 3 ways, grilled lamb rack, braised shank, grill lamb sausage with braised vegetable, couscous, mint

caviar sandwich, brown bread, Scottish smoked salmon, liliput capers, sour creme

poached king crab, celeriac puree, apple form, frisée, hazelnut

simply a delicious vegetarian choice. Capellini in asparagus puree, grill and shave green asparagus, grated hazelnut

the only dish needs a lots of attention

https://www.petuna.com.au/products/ocean-trout

sliced bluefin tuna sashimi, drizzle with yuzu dressing, topped with crunch vegetables, wasabi

from German Wiener schnitzel Viennese cutlet, sometimes spelled wienerschnitzel, as in Switzerland , is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet, best to serve with butter glazed fingering potato, arugula salad or fries, topped with lemon

pan-roasted petuna trout rest on crushed fingering potato, welted spinach, sumac butter sauce.

roasted John Dory fish from New Zealand, sautéed kale, grilled vegetables, lemon butter sauce

braised capellini pasta, king crab, Oscietra caviar, uni butter sauce

roasted langoustine, rissoto, garlic moss, lettuce leaf, cherry tomato relish

light fruity curry sauce, free range chicken drumsticks meat, mango, basmati rice, crispy chicken skin

poached peach, goats cheese cream, sable pastry

grilled & poached green asparagus, crispy hen egg, dried sausage, bacon cheese form

Grilled ribeye, burrata salad, pate en croute, mushroom ravioli,

geoduck and abalone salad toasted in sesame dressing, shave crunchy vegetable

poached & sliced beef cheek salad topped with grated horseradish, Oscietra caviar

green asparagus, kale, lemon butter sauce

Beef wellington, lamb chop, grilled vegetables, peppercorn sauce

Sautéed langoustine, foie gras, aged balsamic, light poultry jus

roasted seabass, celeriac puree, grilled vegetables, fennel salad, tomato relish

classic apple tart, cinnamon ,crumble, milk ice cream

crispy thin crust flat bread topped with bacon, cheese, black truffle

Chorizo rice, mentaiko, spring onion

deep sea cardinal prawn

i

braised oxtail in puff pastry topped with seared foie gras, citrus salad.

smoked haddock, scallop, prawns, salmon, halibut topped with mashed potatoes.

Australia baby Abalone, Custard, Oscietra Caviar, puff pastry

Braised morel, Berries, brioche

Jus Gras

Braised Te Mana Lamb Neck served with Spring Vegetables and topped with Potato Anna. Finished with a Thyme infused Lamb Jus.

Classic French Style Scrambled Eggs, whisked over a Hot Ban-Marie, finished with Double Cream and Butter. Topped with Creme Fraise and Royal Oscietra Caviar and paired with a Toasted Sourdough.

Pan Roasted Foie Gras in Brick Pastry, finished with 25-years aged Balsamic Vinegar, balanced with a Japanese Plum Puree.

Poached Alaska King Crab, dressed with Lemon Dressing. Topped with a Trio of Apples (Apple Salad, Apple Jelly, Apple Muscat Foam), Royal Oscietra Caviar and Brioche Croutons.

Hand Diced Natanka Sea Scallop dressed with a Yuzu Dressing, mixed with Avocados, Spring Onions and Coriander. Garnished with Heirloom Baby Radish and Chickpea Crisp.

Twice cooked Iberico Pork Ribs, Honey Glazed and garnished with Grated Horseradish and Sumac.

Alaska king crab salad, light & refreshing yellow tomato gazpacho, sun dried san Marzano cherry tomato, avocado, topped with apple & celery salad

roasted frog leg served with sautéed baby spinach, confit cherry tomato, brioche croton, lemon & garlic cream sauce

bluefin tuna lion cooked beautifully in puff pasty, served with sauté baby spinach, sumac lemon butter sauce, squid ink chips

wok fried flat rice noodle, sliced quailty beef tenderloin, white asparagus, Chinese chive, soy & sesame sauce

poached New Zealand abalone, topped with Oscietra caviar, yellow tomato gazpacho, decorate with marinated sweet bell pepper, cherry tomato

Boston lobster cook in xo sauce, served with yee fu noodle, topped with crispy shallots, coriander, addition xo sauce on the side

poached king crab, dressed with Nice lemon ( from France) dressing, Japanese cucumber, lettuce root, marinated red bell pepper, topped with beluga caviar, cold yellow tomato soup

this is a beautiful dish i’ve ever leaned from old fashion Chef and re- created again with slightly different ingredients.

snapper & langoustine wrapped in aubergine, marinated char-grilled sweet pepper, Oscietra caviar, frisbee salad

poached free range hen egg sit on bed of spinach, scallop, Oscietra caviar, champagne hollandaise

its always a great combination in between sturgeon and its own caviar

smoked sturgeon tossed in shallot, chive, lemon, olive oil, topped with Oscietra caviar, decorated with sweet red pepper, served with side of grilled flat bread

roasted frog leg, sautéed garlic moss, white wine garlic cream sauce, topped with brioche & chive

its a very interesting combination. first time i’m trying to cook traditional Chinese abalone dish into western version. it turn out great and pretty not just looks good on plate also taste fantastic. every grain soaked up abalone juice and every bits you can feel the salty and buttery.

the kitsch and artistry of pate en croute !

foie gras & veal sweetbread, mixed pork belly, duck breast, pistachio, mushroom, brandy, port wine, herbs, bacon wrapped in special pastry, then baked. only serious eater knows that,

a piece of beautiful pigeon breast stuffed with foie gras wrapped in puff pastry, braised pigeon wing & leg meatball, mushroom puree, smoked carrot, sauce perigourdine

Whole roasted ribeye steak with pudding, grilled vegetables, potato, roasting jus

Lamb 3 ways, grilled lamb rack, braised shank, grill lamb sausage with braised vegetable, couscous, mint

caviar sandwich, brown bread, Scottish smoked salmon, liliput capers, sour creme

poached king crab, celeriac puree, apple form, frisée, hazelnut

the only dish needs a lots of attention

https://www.petuna.com.au/products/ocean-trout

sliced bluefin tuna sashimi, drizzle with yuzu dressing, topped with crunch vegetables, wasabi

from German Wiener schnitzel Viennese cutlet, sometimes spelled wienerschnitzel, as in Switzerland , is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet, best to serve with butter glazed fingering potato, arugula salad or fries, topped with lemon

pan-roasted petuna trout rest on crushed fingering potato, welted spinach, sumac butter sauce.

roasted John Dory fish from New Zealand, sautéed kale, grilled vegetables, lemon butter sauce

braised capellini pasta, king crab, Oscietra caviar, uni butter sauce

roasted langoustine, rissoto, garlic moss, lettuce leaf, cherry tomato relish

light fruity curry sauce, free range chicken drumsticks meat, mango, basmati rice, crispy chicken skin

poached peach, goats cheese cream, sable pastry

grilled & poached green asparagus, crispy hen egg, dried sausage, bacon cheese form

Grilled ribeye, burrata salad, pate en croute, mushroom ravioli,

geoduck and abalone salad toasted in sesame dressing, shave crunchy vegetable

poached & sliced beef cheek salad topped with grated horseradish, Oscietra caviar

green asparagus, kale, lemon butter sauce

Beef wellington, lamb chop, grilled vegetables, peppercorn sauce

Sautéed langoustine, foie gras, aged balsamic, light poultry jus

roasted seabass, celeriac puree, grilled vegetables, fennel salad, tomato relish

classic apple tart, cinnamon ,crumble, milk ice cream

crispy thin crust flat bread topped with bacon, cheese, black truffle

Chorizo rice, mentaiko, spring onion

deep sea cardinal prawn

Description goes here

Braised Te Mana Lamb Neck served with Spring Vegetables and topped with Potato Anna. Finished with a Thyme infused Lamb Jus.

Classic French Style Scrambled Eggs, whisked over a Hot Ban-Marie, finished with Double Cream and Butter. Topped with Creme Fraise and Royal Oscietra Caviar and paired with a Toasted Sourdough.

Pan Roasted Foie Gras in Brick Pastry, finished with 25-years aged Balsamic Vinegar, balanced with a Japanese Plum Puree.

Poached Alaska King Crab, dressed with Lemon Dressing. Topped with a Trio of Apples (Apple Salad, Apple Jelly, Apple Muscat Foam), Royal Oscietra Caviar and Brioche Croutons.

Hand Diced Natanka Sea Scallop dressed with a Yuzu Dressing, mixed with Avocados, Spring Onions and Coriander. Garnished with Heirloom Baby Radish and Chickpea Crisp.

Twice cooked Iberico Pork Ribs, Honey Glazed and garnished with Grated Horseradish and Sumac.

Alaska king crab salad, light & refreshing yellow tomato gazpacho, sun dried san Marzano cherry tomato, avocado, topped with apple & celery salad

roasted frog leg served with sautéed baby spinach, confit cherry tomato, brioche croton, lemon & garlic cream sauce

bluefin tuna lion cooked beautifully in puff pasty, served with sauté baby spinach, sumac lemon butter sauce, squid ink chips

wok fried flat rice noodle, sliced quailty beef tenderloin, white asparagus, Chinese chive, soy & sesame sauce

poached New Zealand abalone, topped with Oscietra caviar, yellow tomato gazpacho, decorate with marinated sweet bell pepper, cherry tomato

Boston lobster cook in xo sauce, served with yee fu noodle, topped with crispy shallots, coriander, addition xo sauce on the side

poached king crab, dressed with Nice lemon ( from France) dressing, Japanese cucumber, lettuce root, marinated red bell pepper, topped with beluga caviar, cold yellow tomato soup

this is a beautiful dish i’ve ever leaned from old fashion Chef and re- created again with slightly different ingredients.

snapper & langoustine wrapped in aubergine, marinated char-grilled sweet pepper, Oscietra caviar, frisbee salad

poached free range hen egg sit on bed of spinach, scallop, Oscietra caviar, champagne hollandaise

its always a great combination in between sturgeon and its own caviar

smoked sturgeon tossed in shallot, chive, lemon, olive oil, topped with Oscietra caviar, decorated with sweet red pepper, served with side of grilled flat bread

roasted frog leg, sautéed garlic moss, white wine garlic cream sauce, topped with brioche & chive

its a very interesting combination. first time i’m trying to cook traditional Chinese abalone dish into western version. it turn out great and pretty not just looks good on plate also taste fantastic. every grain soaked up abalone juice and every bits you can feel the salty and buttery.

the kitsch and artistry of pate en croute !

foie gras & veal sweetbread, mixed pork belly, duck breast, pistachio, mushroom, brandy, port wine, herbs, bacon wrapped in special pastry, then baked. only serious eater knows that,

a piece of beautiful pigeon breast stuffed with foie gras wrapped in puff pastry, braised pigeon wing & leg meatball, mushroom puree, smoked carrot, sauce perigourdine

Whole roasted ribeye steak with pudding, grilled vegetables, potato, roasting jus

Lamb 3 ways, grilled lamb rack, braised shank, grill lamb sausage with braised vegetable, couscous, mint

caviar sandwich, brown bread, Scottish smoked salmon, liliput capers, sour creme

poached king crab, celeriac puree, apple form, frisée, hazelnut

the only dish needs a lots of attention

https://www.petuna.com.au/products/ocean-trout

sliced bluefin tuna sashimi, drizzle with yuzu dressing, topped with crunch vegetables, wasabi

from German Wiener schnitzel Viennese cutlet, sometimes spelled wienerschnitzel, as in Switzerland , is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet, best to serve with butter glazed fingering potato, arugula salad or fries, topped with lemon

pan-roasted petuna trout rest on crushed fingering potato, welted spinach, sumac butter sauce.

roasted John Dory fish from New Zealand, sautéed kale, grilled vegetables, lemon butter sauce

braised capellini pasta, king crab, Oscietra caviar, uni butter sauce

roasted langoustine, rissoto, garlic moss, lettuce leaf, cherry tomato relish

light fruity curry sauce, free range chicken drumsticks meat, mango, basmati rice, crispy chicken skin

poached peach, goats cheese cream, sable pastry

grilled & poached green asparagus, crispy hen egg, dried sausage, bacon cheese form

Grilled ribeye, burrata salad, pate en croute, mushroom ravioli,

geoduck and abalone salad toasted in sesame dressing, shave crunchy vegetable

poached & sliced beef cheek salad topped with grated horseradish, Oscietra caviar

green asparagus, kale, lemon butter sauce

Beef wellington, lamb chop, grilled vegetables, peppercorn sauce

Sautéed langoustine, foie gras, aged balsamic, light poultry jus

roasted seabass, celeriac puree, grilled vegetables, fennel salad, tomato relish

classic apple tart, cinnamon ,crumble, milk ice cream

crispy thin crust flat bread topped with bacon, cheese, black truffle

Chorizo rice, mentaiko, spring onion

deep sea cardinal prawn

Description goes here

Braised Te Mana Lamb Neck served with Spring Vegetables and topped with Potato Anna. Finished with a Thyme infused Lamb Jus.

Classic French Style Scrambled Eggs, whisked over a Hot Ban-Marie, finished with Double Cream and Butter. Topped with Creme Fraise and Royal Oscietra Caviar and paired with a Toasted Sourdough.

Pan Roasted Foie Gras in Brick Pastry, finished with 25-years aged Balsamic Vinegar, balanced with a Japanese Plum Puree.

Poached Alaska King Crab, dressed with Lemon Dressing. Topped with a Trio of Apples (Apple Salad, Apple Jelly, Apple Muscat Foam), Royal Oscietra Caviar and Brioche Croutons.

Hand Diced Natanka Sea Scallop dressed with a Yuzu Dressing, mixed with Avocados, Spring Onions and Coriander. Garnished with Heirloom Baby Radish and Chickpea Crisp.

Twice cooked Iberico Pork Ribs, Honey Glazed and garnished with Grated Horseradish and Sumac.

Alaska king crab salad, light & refreshing yellow tomato gazpacho, sun dried san Marzano cherry tomato, avocado, topped with apple & celery salad

roasted frog leg served with sautéed baby spinach, confit cherry tomato, brioche croton, lemon & garlic cream sauce

bluefin tuna lion cooked beautifully in puff pasty, served with sauté baby spinach, sumac lemon butter sauce, squid ink chips

wok fried flat rice noodle, sliced quailty beef tenderloin, white asparagus, Chinese chive, soy & sesame sauce

poached New Zealand abalone, topped with Oscietra caviar, yellow tomato gazpacho, decorate with marinated sweet bell pepper, cherry tomato

Boston lobster cook in xo sauce, served with yee fu noodle, topped with crispy shallots, coriander, addition xo sauce on the side

poached king crab, dressed with Nice lemon ( from France) dressing, Japanese cucumber, lettuce root, marinated red bell pepper, topped with beluga caviar, cold yellow tomato soup

this is a beautiful dish i’ve ever leaned from old fashion Chef and re- created again with slightly different ingredients.

snapper & langoustine wrapped in aubergine, marinated char-grilled sweet pepper, Oscietra caviar, frisbee salad

poached free range hen egg sit on bed of spinach, scallop, Oscietra caviar, champagne hollandaise

its always a great combination in between sturgeon and its own caviar

smoked sturgeon tossed in shallot, chive, lemon, olive oil, topped with Oscietra caviar, decorated with sweet red pepper, served with side of grilled flat bread

roasted frog leg, sautéed garlic moss, white wine garlic cream sauce, topped with brioche & chive

its a very interesting combination. first time i’m trying to cook traditional Chinese abalone dish into western version. it turn out great and pretty not just looks good on plate also taste fantastic. every grain soaked up abalone juice and every bits you can feel the salty and buttery.

the kitsch and artistry of pate en croute !

foie gras & veal sweetbread, mixed pork belly, duck breast, pistachio, mushroom, brandy, port wine, herbs, bacon wrapped in special pastry, then baked. only serious eater knows that,

a piece of beautiful pigeon breast stuffed with foie gras wrapped in puff pastry, braised pigeon wing & leg meatball, mushroom puree, smoked carrot, sauce perigourdine

Whole roasted ribeye steak with pudding, grilled vegetables, potato, roasting jus

Lamb 3 ways, grilled lamb rack, braised shank, grill lamb sausage with braised vegetable, couscous, mint

caviar sandwich, brown bread, Scottish smoked salmon, liliput capers, sour creme

poached king crab, celeriac puree, apple form, frisée, hazelnut

the only dish needs a lots of attention

https://www.petuna.com.au/products/ocean-trout

sliced bluefin tuna sashimi, drizzle with yuzu dressing, topped with crunch vegetables, wasabi

from German Wiener schnitzel Viennese cutlet, sometimes spelled wienerschnitzel, as in Switzerland , is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet, best to serve with butter glazed fingering potato, arugula salad or fries, topped with lemon

pan-roasted petuna trout rest on crushed fingering potato, welted spinach, sumac butter sauce.

roasted John Dory fish from New Zealand, sautéed kale, grilled vegetables, lemon butter sauce

braised capellini pasta, king crab, Oscietra caviar, uni butter sauce

roasted langoustine, rissoto, garlic moss, lettuce leaf, cherry tomato relish

light fruity curry sauce, free range chicken drumsticks meat, mango, basmati rice, crispy chicken skin

poached peach, goats cheese cream, sable pastry

grilled & poached green asparagus, crispy hen egg, dried sausage, bacon cheese form

Grilled ribeye, burrata salad, pate en croute, mushroom ravioli,

geoduck and abalone salad toasted in sesame dressing, shave crunchy vegetable

poached & sliced beef cheek salad topped with grated horseradish, Oscietra caviar

green asparagus, kale, lemon butter sauce

Beef wellington, lamb chop, grilled vegetables, peppercorn sauce

Sautéed langoustine, foie gras, aged balsamic, light poultry jus

roasted seabass, celeriac puree, grilled vegetables, fennel salad, tomato relish

classic apple tart, cinnamon ,crumble, milk ice cream

crispy thin crust flat bread topped with bacon, cheese, black truffle

Chorizo rice, mentaiko, spring onion

deep sea cardinal prawn

Description goes here