
Start with the smoked swordfish dip with Fresno chiles and root vegetable chips. Move on to grilled Berkshire pork tenderloin carnitas with squash puree, Brussels sprouts and chipotle almonds, pickled onion and blood orange mojo, doused in veal jus. Finish off with lemongrass panna cotta with grilled pineapple sorbet and yuzu pinenut tart. Oh, and [...]




















