opia

[in progress]



the tasting menu included:

japanese-inspired oyster shooter with mirin, wasabi, tamari and seaweed, cha-soba roll
black fig with whipped goat's cheese, balsamic reduction, rockmelon and crispy proscuitto
steamed scallop tortellini with verjuice and citrus butter sauce, yarra valley salmon eggs, crispy leek and herb salad
crisph fried pork hock with chilli caramel, thai basil and marinated beanshoots
roasted snapper with smashed green mango salad, chilli jam, coconut cream and crispy shallots
honeycrunch ice-cream with toasted gingerbread, cinnamon oil and sugar swirls