the cuisine

The Atrium at Tirohanga

Hor's D'veures


Crispy Yunnan Duck
in Forest Mushroom Wonton Cases


Wild Rice Pancakes
topped with Basil Cured Salmon


Skewer Tiger Prawn
with Lime & Chilli Salsa


Lemon Peppered Fallow Deer
on Crispy Bread Dumplings


Proscuitto Bonbons
filled with Charred EggPlant and Goats Fetta


Cornmeal Crusted Scallop
on Saffron Tortilla


Petit Eyefillet
wrapped in Parma
topped with Honey Mustard


Blackened Yellowfin Tuna
brushed with Caramelised Garlic
on Black Sesame Wafers