The second course Justin described as "all things fungal". It was a combination of veal sweetbread, Ross Hill snails and  morelles, chanterelles and porcini.
 
"We get the snails flown down from Ross Hill in Orange, there’s a just little jar and you get this image of a jar of snails sitting in a business class seat. I find it funny every time I order them….they’re magnificent…"

"They’re all cooked together with a lot of butter and garlic and a lot of parsley that happens to also have some truffle infused oil. It’s inspired by a restaurant meal in Sydney, which we won’t mention."

But come on and sit down, it's time to eat.