A Chef’s Counter inspired by Ezard, a Melbourne restaurant known for bringing Southeast Asian flavors to the table.
Tonight, we’re paying homage to that style of cooking and bringing back a few of the classics. Coconut, curry, black vinegar, seafood, and plenty of big flavors come together for a menu inspired by some of Ezard’s most memorable dishes.
Menu
1st
Steamed Prawn Dumpling | Coconut Tom Kha, Trout Roe
2nd
Crispy Skin Red Snapper | Zucchini Fritter, Yellow Curry
3rd
Dry Aged Duck Breast | Bok Choy, Coconut Rice, Black Vinegar Dressing
4th
Mango, Pineapple, Lime & Tapioca Salad | Coconut Caramel
Seasonality Note
Our menus are guided by the season and shaped by the best available ingredients from local growers, bakeries, and purveyors. Selections, produce, baked goods, and accompanying elements may vary slightly to reflect peak freshness, quality, and availability.
Price includes gratuity.
Beverages will be available throughout the event for purchase.
Photo and video may be captured. Let us know in advance if you prefer not to be included.