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Tue, 21 February 2017, 6:30 PM – 9:30 PM
Let’s take a trip to Mexico with chef Steve James to explore this exciting and flavourful cuisine. The evening with begin with albacore tuna ceviche with charred chimichurri and tequila, followed by cashew and squash mole with crispy spiced octopus. Next up are beet root tacos with caramelized carrot, goat cheese, pickled onions and slow roasted adobo pork al Pastor. For dessert, Steve will treat you to a caramel hazelnut torte with goat milk cajeta.