Chef Mara Lind

Ember Counter, Harbour St

Dry-aged for 28 days, seared over charcoal and rested in brown butter. Thin fries, charred greens.

Chef Teo Ashe

The Greenhouse Table

Citrus-cured salmon over rocket, frisée and avocado, with cucumber ribbons and a dill dressing.

Chef Ilse Noor

Saltwater Kitchen

Crisp-skin sea bass on beluga lentils with a jammy egg, glazed carrots and a soy-honey jus.

Chef Rafa Okoye

Pergola Café

Cantaloupe, cured ham and blistered tomatoes, tossed with rocket and a squeeze of lime.

Chef June Park

Morning Room

One farm egg, basted in brown butter until the edges lace and the yolk just sets. Breakfast, done right.