Dining in the dark by Beast&Co Menu

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Pickled Mussels with Carrot Purée on Sourdough Crisp 

Grilled Octopus with pickled Fennel, Saffron Aioli and Orange Jelly 

Blue Eye Cod with burnt Leek, Parsley Oil and Spinach Sauce

Red Wine Braised Duck Heart with Cannellini Beans Purée

Confit Duck Leg Croquette with Truffle Aioli and Fried Saltbush 

16 Hours slow cooked Beef Cheeks with Parsnip Purée, Parsley Oil, Crispy Potatoes and Red Wine Sauce