An Australian native, chef de cuisine Shayne Vaughan combines flavors from his native country with traditional Southern components in his specialty five-course menu. The evening will begin with a reception in Bar eleven at 5:30 p.m., followed by dinner in restaurant eleven at 6 p.m. The prix-fixe menu includes:
Gigamoto oyster with fried tofu, sake lime and ginger vinaigrette and pineapple caviar
Barbossa Valley Viognier
Mango-steamed Pacific Blue prawns with sea urchin custard, coconut curry soup and papaya spring roll
Smoked Australian beef tartar with spicy shiitake broth, kimchi pear and nori
2008 Shiraz "The Struie"
Aussie lamb pie with sous vide-smoked BBQ lamb tournedos, lamb ravioli, apple-and-bacon jelly, grilled tofu and artichoke ragout
2007 "The Steading"
Pavlova with passion fruit, mango and candied ginger gelato
Late Harvest Muscato