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Amuse-Bouche:	Bonito with Foie Gras & Olive Truffle
Course 1:	Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn & Avruga
Course 2:	Rottnest Island Scallop with Lemon Balm, Yuzu & Broccolini
	Bone Marrow with Beer, Sea Urchin & Coral
Course 3:	Blackmore Grain Fed Wagyu with Cabbage, Mustard & Garlic
Course 4:	Salt & Vinegar Potato with Saltbush, Jerusalem Artichoke & Salsify
Course 5:	Murray Cod with Leek, Fish Milk, Pomelo & Roe
Course 6:	Rosewood Squab with Boudin Noir, Pickled Corella Pear & Native Hibiscus
Cheese:	Cheese. Comte with Artichoke, Buttermilk & Nougatine
Course 7:	Jerusalem Artichoke with Chestnut, Cynar & Rye
Course 8:	Charred Lemon with White Chocolate & Tarragon
	Sauternes Custard

Mad Hattter Scores

Overall	Food	Value	Ambiance	Cleanliness	Service
7.6	8.0	7.0	7.0	8.5	6.5

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Group Shot
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Bonito with Foie Gras & Olive Truffle
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Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn & Avruga
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Rottnest Island Scallop with Lemon Balm, Yuzu & Broccolini
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Bone Marrow with Beer, Sea Urchin & Coral
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Blackmore Grain Fed Wagyu with Cabbage, Mustard & Garlic
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Salt & Vinegar Potato with Saltbush, Jerusalem Artichoke & Salsify
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Murray Cod with Leek, Fish Milk, Pomelo & Roe
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Rosewood Squab with Boudin Noir, Pickled Corella Pear & Native Hibiscus
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Cheese. Comte with Artichoke, Buttermilk & Nougatine
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Jerusalem Artichoke with Chestnut, Cynar & Rye
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Charred Lemon with White Chocolate & Tarragon
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Sauternes Custard