Spring/summer MENU

Crab, avocado & spicy tuna tartare

Yuzu, sweet tomato & wasabi coulis

Pink grapefruit, cherry tomatoes, saffron emulsion, sweet paprika, grana crisps

Roasted red beets, raw golden beets, compressed watermelon, figs, stilton, toasted hazelnut, feta cheese, framboise vinaigrette

Celeriac, gruyere cheese, sous vide green apple, cardamon-honey infusion

Milk tempura, gazpacho, fried sage, cilantro oil

Braised pork tenderloin, sauté shitake mushrooms, baby rocket, caramelised pearl onions, blueberry coulis, natural jus

Paupiette, tartare & lemon filling, melon-celery salad, chives, ruby port reduction, melon coulis

Pea purèe, baby carrots, "aucartouche", cucumber-yogurt sauce, cauliflower-yeast purèe, leg confit fritters

Seared tuna poppy seeds crust, ginger nage, basil flavoured pearl couscous, veal jus, microgreens

Tagliatelle pasta, lemon confit, chives, parmigiano reggiano, cream

Lightly seared beef tenderloin, garlic, chives, ginger, hachi-yuzu marinate, sesame, spicy green papaya salad

Roman style gratin, semolina, aged pecorino cheese, noisette butter, sage, tomato sauce

Beef tenderloin medallion, king prawns, topinambur purèe, spicy pak choi, coconut-curry coulis, red grapes

Chocolate tortino, raspberry, dark chocolate shavings, mango ice cream

Semifreddo Sphere, chocolate crumble, espresso liquid gel, 24 karat edible gold

AMA take on a classic