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Steamed von­gole with sweet cap­sicum broth, spring veg­etable salad with Yarra Val­ley per­sian fetta

Foie gras with pick­led beef tongue bran­dade and hazel­nuts

Seared lamb’s kid­neys with hot English mus­tard sor­bet and red­cur­rant jelly

Ba­nana milk­shake with burnt ba­nana ice cream and malt cream

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