Entrées

Starters for me are all about flavour. They are a precursor of what is to come, so it is important that they have maximum flavour. The smaller portions of entrées allow me to be playful with ingredients and textures. The black sesame and pea fondant with goat’s curd and snow peas is a good example. Despite their small serving size, entrées often have a big punch line, determining the pace of the rest of the meal.