Iced Perfect Ceylon Black Tea, Elderflower, Pepper Berry Gin and Lime

3 years ago
The Ice • 150ml Ashbolt Elderflower syrup • 500ml Water • 2 Limes (fine zest...

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Vanilla Tea, Tonka Bean and Cinnamon Poached Meringue, Toffee Brioche and Cumquat Sabayon

3 years ago
FIRST DISH COMPONENT Meringue Ingredients • 3 Eggs (whites only) • ½ Lemon (juiced) •...

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Ceylon Green Tea and Lemon Myrtle Steeped Macquarie Harbour Ocean Trout, Texta Leeks, Shitake and Enoki Mushrooms and Green Tea Noodles

3 years ago
Ceylon Green Tea with Lemon Myrtle Ingredients • 8 tea bags Dilmah Pure Ceylon Green...

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Nilagama Single Estate Tea Cured Free Range Pork Belly, Sweet Corn Custard, Pickled Red Cabbage and Crab Apple

3 years ago
FIRST DISH COMPONENT Tea Cured Pork Belly Ingredients • 15 tea bags Dilmah Watte Single...

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Confit of Suckling Pig with Masala Chai Spiced Pears and Chestnut Puree

3 years ago
FIRST DISH COMPONENT Confit Suckling Pig Ingredients • 1 Suckling Pig belly and loin on...

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Sashimi of Blue Fin Tuna with Green Tea, Camomile and Ginger Jelly

3 years ago
Ginger Jelly Ingredients • 1 tea bag Dilmah Pure Green Tea • 1 bag Dilmah...

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Tea Smoked Ocean Trout with Poached Egg, Broad Beans and Artichoke

3 years ago
FIRST DISH COMPONENT Smoked Ocean Trout Ingredients • 50g Dilmah Premium Ceylon Tea • 6...

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Seared Tuna and Prawns with Mougrabieh, Carrot Puree and Arabian Mint Tea with Honey Dressing

3 years ago
Ingredients • 5 tea bags Dilmah Exceptional Arabian Mint Tea with Honey • 300g Fresh...

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Vanilla Bean Panacotta with Berry Sensation Jelly, Fresh Berries and Strawberry Sorbet

3 years ago
Ingredients • 4 tea bags Dilmah Exceptional Berry Sensation • 500ml Cream • 500ml Milk...

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Seared Venison with Celeriac Puree and Valley of Kings Ceylon Pekoe Sauce

3 years ago
Ingredients • 4g Dilmah Exceptional Valley of Kings Ceylon Pekoe • 600g Celeriac (peeled and...

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Duck Liver Parfait, Rose with French Vanilla Jelly and Toasted Sour Dough

3 years ago
FIRST DISH COMPONENT Ingredients • 4 tea bags Dilmah Exceptional Rose with French Vanilla Tea...

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Confit of Petuna Ocean Trout and Moreton Bay Bug with Ceylon Green Tea Dressing

3 years ago
Ingredients • 10 tea bags Dilmah Pure Ceylon Green Tea • 500ml Olive oil •...

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