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Iced Perfect Ceylon Black Tea, Elderflower, Pepper Berry Gin and Lime
10 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
10 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
10 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
10 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
10 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
10 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
10 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
10 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
10 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
10 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
10 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
10 years ago
Ingredients
• 10 tea bags Dilmah Pure Ceylon Green Tea • 500ml Olive oil •...
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