Darling Glebe

Buttermilk blinis, traditional garnishes and crème fraîche, add a frozen vodka

Shucked to order in their prime, lemon and raspberry vinegar mignonette

Yarra Valley salmon pearls, crushed cucumber and shaved fennel, micro herbs

Six baked Pacific oysters, an 1890s recipe, reborn

Snails baked with garlic butter, Grandma’s tomato Provençal, sautéed spinach, puff pastry lid, as French as I get!

Seared foie gras, poached strawberries, barrel aged balsamic, micro shiso leaf

Blistered heirloom cherry tomatoes, capers and green olive cheek puttanesca, fioretto, ice plant

Roasted butterflied whole spatchcock, shaved jicama, rock samphire, preserved lemon, celery leaf and lemon thyme autumn salad

Served medium rare, pommes Dauphinoise, sautéed cultivated mushrooms, Périgueux sauce

French vinaigrette dressing