Summary of Public
Disregarding traditional regional boundaries, PUBLIC’s unique menu invites diners to explore exciting new culinary terrain. Head Chef Brad Farmerie, working with New Zealand Chefs Peter Gordon and Anna Hansen from London’s award-winning Providores, brings a maverick approach to international cuisine. Their style blends traditional dishes from around the world into boldly-spiced, artistically crafted cuisine. PUBLIC’s eclectic global palette features starters such as grilled kangaroo filet on coriander falafel with tahini sauce and green pepper relish, main courses like roast lamb chump on crispy goats cheese polenta, sumac roast baby vegetables and minted yogurt, and desserts such as coriander panna cotta with blood orange jelly.
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