Biota Dining

Amuse-Bouche:	Whipped roe profiterole
Amuse-Bouche:	Fig Meat - Lardo - Our honey
Amuse-Bouche:	Malted Rye Bread - Smoked butter - Fish scrap rillette
Course 1:	Yeast sable - Soured cream - Smoked liver
Course 2:	Sour cucumbers - Nasturtium milk - Local fingerlime
Course 3:	White nectarine - Stracciatella - Mudcrab and pumpkin oil
Course 4:	Young lamb and peas with native mint oil
Course 5:	Wild apple jelly and fig leaf ice cream
Course 6:	Blackberries - Black plums - Dulse and cr�me
Course 7:	Rosella 'Chocobloc'

Mad Hattter Scores

Overall	Food	Value	Ambiance	Cleanliness	Service
6.7	6.5	6.5	7.5	6.0	7.0

Biota Dining
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Menu
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Whipped roe profiterole
Biota Dining
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Fig Meat - Lardo - Our honey
Biota Dining
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Malted Rye Bread - Smoked butter - Fish scrap rillette
Biota Dining
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Yeast sable - Soured cream - Smoked liver
Biota Dining
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Sour cucumbers - Nasturtium milk - Local fingerlime
Biota Dining
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White nectarine - Stracciatella - Mudcrab and pumpkin oil
Biota Dining
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Young lamb and peas with native mint oil
Biota Dining
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Wild apple jelly and fig leaf ice cream
Biota Dining
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Blackberries - Black plums - Dulse and cr�me
Biota Dining
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Rosella 'Chocobloc'