Squab & Abalone, Spring Garlic Custard, Rare Cultivated Herbs, Umami Consommé

This dish combines two opposing textures of protein, the tender rare squab meat and the chewy resistance of the slow-cooked abalone, surrounded by rare herbs ranging in flavour from salty to grassy and peppery heat. The dish is mellowed by a soft spring garlic custard and balanced by the intense savoury flavour of the umami consommé.