Designer Chris Godfrey created a gelatinous, stratified 12-course tasting-menu in a tin, formed in a perfect cylinder that starts with "Selection of local cheeses with sourdough bread" and goes all the way to "French canele with a malt barley and hazelnut latte" by way of such delights as "Risotto foraged ramps, prosciutto and fresh parmesan" and "Roast pork belly and celeriac root puree."
Contemporary culture means on every trip into town; you’re bombarded with gimmicks galore. Gimmicks often diminish their products to turn a profit; downgrading on the content but selling you something thats ‘50% more’. The All in One 12 course meal offers the average Joe; the chance to dine like royalty without the washing up.
Selection of local cheeses with sourdough bread
Pickled kobe beef with charred strawberry
Ricotta ravioli with a soft egg yolk
Shitake mushroom topped with filled peppers
Halibut poached in truffle butter in a coconut crepe
Risotto foraged ramps, prosciutto and fresh parmesan
French onion soup with fresh thyme and gruyere cheese
Roast pork belly and celeriac root puree
Palate cleanser, pear ginger juice
Rib eye steak with grilled mustard greens
Crack pie with milk ice cream on a vanilla tuile
French canele with a malt barley and hazelnut latte