Rich, refined, and deeply rooted in West Australian produce, this dish showcases Linley Valley pork cheeks, carefully brined, slow-cooked confit-style, then hand-pulled and pressed into a terrine for maximum flavour and tenderness.
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Shark Bay scallops baked with lemon zested chorizo, chimichurri and parmesan cheese. Served with a herb salad.
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Pilbara Goldband Snapper cured with Lake Deborah salt. Dressed with manna, wattle seed oil and jaminu zest, Tucker Bush Geraldton wax. Topped with apple, grape, daikon, finger lime pearls and sea blight. Finished with wild rosemary jelly.
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