Details.
The menu includes Ceviche Peruano with lightly cured Shark Bay snapper, leche de tigre, charred sweet corn and caramelised sweet potato; Ceviche Fresco with kaffir lime-poached Abrolhos Island scallop tiradito, avocado coconut leche de tigre, beetroot pickled shallots, jamon and black salt; Salmon Tiradito with citrus-cured salmon, black currant leche de tigre, pickled daikon, cold-pressed oil and fried shallots; Pan de Yema with egg yolk bread, whipped feta and garlic dip and toasted buckwheat oil; Beef Anticuchos with O'Connor beef rump skewers and smoked potato puree; Empanada with West Australian prawns and fish, harissa spice mix, preserved lemon and charred spring onion crema; and a Pisco Sour made with Barsol Quebranta Pisco, lime, lemon, egg white and Angostura.