Miyakonojyo Wagyu

Scallop, Huckelberries, Brown Butter, Amaranth

Stations

Here are some of the working stations in our kitchen.
Each of the stations produce anywhere from 2-4 dishes each night.

Black Cod, Pineapple, Cashew, Coriander Blooms

Asparagus, Black Truffle, Parmesan, Olio Verde

Tasmanian Salmon, Satsuma Orange, Chive

Blood Orange, Muscavado, Fennel

I will be documenting all of the dishes in chronological order that we produce at Avenues. Here is a small sample of what we will be producing in the near future.

Carrot, Coconut, Black Sesame, Basil

English Peas, Prosciutto, Herbs, Wild Lettuces