This document appears to be a menu listing appetizers and main courses with creative descriptions. The appetizers include items like chickpea spheres with hummus and chapati, baby caper risotto with preserved lime flying fish roe butter, and sashimi of tea smoked salmon. The main courses provide globally influenced dishes such as catch of the day with Asian flavors, aged beef with olive marmalade, and slow braised salmon with white asparagus. Desserts are not included on the menu.

1. Mark Rowsell-Turner
2010
Chick peau sphere shallow fried w hummus, chapatti sails eggplant relish
Chevre frites with artichoke fool, choko cucumber relish
Baby caper risotto, preserved lime flying fish roe butter
Duck confit braised fennel red pepper sorbet
Dim sum of blue swimmer with pak choi ponzu vanilla jam
Sashimi coronet of tea smoked salmon w bonito crumbs Miso jelly
Sashimi scallops w coconut vinegar, red roe wafer and daikon aioli
Cigars of tiger prawn with sugarcane watermelon syrup
Main
Catch of Sesame black crumb w sachoi butter, skin sails and Asian greens
Bug tails in green ginger with carrot and saffron emulsion, coriander foam
Aged Yolanda beef, garlic kifflers, chartreuse jus and olive marmalade
Zuccuni flower tempura, cauliflower custard wasabi hollandaise
Oxtail ravioli, porcini dust, shepherds broth and truffle oil
Saddle of lamb, white polenta, sumac beans chocolate balsamic
Slow braised salmon, white asparagus, anchovy rémoulade, and watercress purée
Crusted chicken, braised baby leeks, kumara frites Madeira jus
Slow braised pork baby beet relish, green beans lettuce sauce