South Melbourne Market

Seasonal produce and balanced flavours are the underpinnings of this delicious, contemporary menu. Join Chris to learn now to make: baked Port Phillip scallops with lemon leaf and cultured butter; beef short ribs braised in a soy based stock, with nettle puree, pickled onion and horseradish; and for dessert an apple confit terrine with burnt butter ice cream and oat crumb. Not to be missed!