the cuisine
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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