The Compressed Watermelon and Ricotta Mousse was an absolute surprise - the crispy prosciutto and homemade ricotta went surprisingly well with the refreshing crunchy texture of the watermelon.

The tri-tip wagyu consisted of secondary cuts from the back of the cow, while the 4/5 mayura was a cut from the belly. Both were lightly seasoned and juicy, pairing well with the salsa verde (cold) and green peppercorn (hot) sauce. Both were slightly tough, but tasted amazing with the salt. I preferred the tri-tip wagyu.

The meats were paired with creamed kale and truffle fries. The cream sauce went well with the kale, and the truffle fries were lightly seasoned and sprinkled with cheese.

Finally, the caramelised apple croistillant was a great end to the meal. The vanilla gelato, made with vanilla beans, was nestled on a cup of flaky pastry, topped with gold foil and decorated with edible flowers. The pastry was easy to cut through, while the flowers were pleasantly sweet.

Loved the experience here!