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Corn and Mered­ith goat’s cheese puff frit­ter with rata­touille, basil oil and fine herb salad ($19)

Ta­jima wagyu with roasted parme­san gnoc­chi, sauteed mush­rooms and truf­fle but­ter ($53)

Roast lamb cut­let and braised shoul­der with jerusalem ar­ti­choke puree, wal­nuts and lamb jus ($32)

Caramel brulee tart with ba­nana crisps and ice cream ($16)

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