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A white bowl filled with glossy black pepper beef, charred green beans, and fingerhot peppers topped with fresh cilantro.

Black Pepper Beef, Green Bean, and Fingerhot Stir-Fry
Cut open carnival squash stuffed with spiced ground lamb resting over a silky squash purée with Parmesan and thyme.

Lamb Stuffed Carnival Squash with Silky Squash Purée
A bowl of tender tomato cumin braised lamb served over toasted cumin jasmine rice, topped with fresh cilantro leaves.

Tomato Cumin Braised Lamb with Toasted Cumin Rice
Sliced reverse seared tri tip steak topped with callaloo herb salsa served over roasted sweet potatoes and mixed greens.

Reverse Seared Tri-Tip Steak with Callaloo Salsa
A shallow bowl of tomato soy braised beef brisket served over pearl couscous, topped with chopped chives and Pecorino Romano.

Tomato Soy Braised Beef Point Brisket
A shallow bowl of French-style ground lamb served over brown butter butternut squash purée with roasted broccoli and sweet potatoes, topped with Parmesan and herbs.

French-Style Ground Lamb with Roasted Broccoli, Sweet Potato, and Butternut Squash Purée
Sambal oelek honey duck wings glazed with spicy honey sauce, topped with sesame seeds and sesame oil drizzle

Sambal Oelek Honey Duck Wings
A warm plate of braised ham with caramelized fennel, baby corn, and greens, drizzled with citrus shallot vinaigrette and topped with shaved Parmesan.

Braised Ham and Fennel Salad with Citrus Shallot Vinaigrette
A plate of sliced hanger steak with caramelized onion and rosé shallot sauce served over roasted Jarrahdale pumpkin wedges, topped with toasted pepitas.

Seared Hanger Steak with Roasted Pumpkin and Rosé Shallot Pan Sauce
A plate of golden white cheddar biscuits topped with tender ham confit and charred asparagus, finished with fresh herbs.

White Cheddar Biscuits with Ham Confit and Asparagus