House Shrimp Salad, Malt Aïoli, Pickled Red Onion, Buttered Roll | Chefs Colleen Allerton-Hollier and Camille Staub of Luncheon

Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip | Chef Dave Park of Jeong

Bao Sauce, Kikkoman Soy Sauce, Honey, and Spices | Chef Erik Bruner-Yang of Maketto

Spiced Salt Dough and Braised Red Cabbage | Chef George Mendes of Veranda

Murcia al Vino Cheese PDO, Shiso, Teriyaki Sauce, Egg Yolk, Chives | Chef Masako Morishita of Maxwell Park

Murcia al Vino Cheese PDO, Roasted Shallots, Figs, Arugula, and Wildflower Honey | Chef Annie Pettry

Murcia al Vino Cheese PDO, Thyme, Serrano, Panko Breadcrumbs, Espelette, and Chives | Chef Marcel Vigneron

Australian Bavette Steak, Black Peppercorn Jus, Shoestring Fries | Chef Will Gilson of The Lexington

Crispy Australian Lamb Shoulder, Creamed Corn, Shishitos | Chef Cassie Piuma of Sarma

Green Garlic Butter, Grilled Corn Salad, Charred Peppers, Potato | Chef Daniel Raia of Sweet Cheeks Q

Braised Australian Lamb, Wavy Wheat Noodles, Fermented Bean Sauce | Chef Trigg Brown of Win Son

Japchae, Mushroom, Zucchini, Soy-Garlic Sauce | Chef Jae Lee of Nowon

Australian Lamb, Salsa Pipicha, Watercress, White Onion, Squash Blossom | Chef Emilio Cerra of Oxomoco

Australian Lamb Sugo, Fava Beans, Labneh, Mint | Chefs John DaSilva and Vincent Susino of Chickadee

Australian Ribeye, White Leek, Mashwi Salad | Chef Einat Admony of Balaboosta

Pickled Kumquat, Turnip Purée, Quail Jus, Orange Blossom Honey, Plum Sorrel, and Tangerine Olive Oil | Chef Rob Hurd of Frasca Food & Wine

Duck Legs, Radish Cake, Sweet Soy, Chile Crunch, Duck Egg, Urfa Biber and Scallion | Chef Harrison Porter of Brasserie Brixton

Horseradish Crème Fraîche, Celery Root, Sauerkraut, and Marbled Rye Bread | Chefs Dave Grant and Rocky Hunter of Gladys