First Course

  • Roasted-artichoke soup with marcona almonds, mint pesto, and a crab cracker

Second Course

  • Tuna tataki with citrus-chili rub, wasabi emulsion, ponzu, and pickled mushrooms

Third Course

  • Line-caught ling cod with basil mayo, saffron and prawn emulsion, and fingerling potatoes

Fourth Course

  • Olive-oil-poached salmon with citrus and fennel risotto, lobster cream, watercress, and smoked octopus

Fifth Course

  • Land and sea with braised short rib, Clayoquat Sound sablefish, carrot foam, and truffle oil

Sixth Course

  • Passion fruit with flexible mousse, coconut sorbet, and walnut praline