Course three comprised of a crispy tempura fried zucchini flower stuffed with goat's cheese, which melted slightly during it's flash frying. The filling had a slight hummus flavour, which turned out to be babagnoush. The flower was placed atop some pureed zucchini which had a spicy edge to it. The square white plate was drizzled with pomegranate molasses and grenadine. This was topped with a salad of pickled red onion, baby rocket and lemon.
I thought the grenadine was too sweet for this dish. I also would have prefered no babagnoush in the filling as it was a distraction from the simple mild flavour od the cheese and zucchini.
Course four featured a spicy corn puree, drizzled with a zigzag of what could have been a balsamic reduction. This was topped with roasted red capsicum littered with shredded mint. Sweet potato chips completed the dish. These were not chips in the traditional sense, rather grated and deep fried. The plate was drizzled with chermoula oil to finish. I liked this course the least. I'm not a big fan of mint and it was a difficult job picking out the tiny slivers. The chermoula oil tasted bitter. With the removal of these two elements, it could have been a great dish.
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