Another small prix fixe menu but Australian chef Curtis Stone’s twist is that each month the menu revolves around a different seasonal ingredient. Ours was peppers. It is a more relaxed pace but tables did turnover. Another twist was the lovely assortment of old china, so some photos I backed off a little so you can appreciate the plate too. We started with the pepper poppers which were only slightly spicy but had a nice crunch. The oysters pepper was in the gel which made it taste almost like apple. The squash salad was mild and fresh with lots of herbs. The hen egg was cured with cayenne, which was a new thing for me, and the dish was a wonderful blend of tastes and textures. The mango was sweet and full of mango goodness and I couldn’t find the pepper but it was divine nevertheless. The compressed watermelon really concentrated it’s flavor and was nicely paired with the mild fish and pepper. The peppers were fried that came with the octopus and together with the sauce produced a great blend of tastes and spice. The cantaloupe soup was not strongly flavored but not too creamy either and came with frozen chunks of honeydew and made it a perfectly refreshing dish. The chicken cannelloni had strong tastes of dill and the most lovely, velvety texture. The pork was a nice combo of things and the cheese course was a fun turn on the usual. Every guest was sent home with a jar of the pluot jam, also. The peach in a tube was a tad dull and the raspberry dessert was a little too one dimensional but in the final treats the macaroon was nicely buttery but the tamarind a bit too tart and the caramel was just okay. The pastry chef needs a little work here cause otherwise it was an excellent meal that brought out the subtleties of peppers.