The tasting journey at peonee begins with a reverence for native Australian ingredients, filtered through the precision of French cooking techniques in Canberra. A seasonal set menu unfolds with a seared Kingfish of pristine clarity, followed by a lamb tartare that challenges the palate with bold, inventive flavor combinations. The kitchen employs sous-vide methods to ensure a pork neck of superlative tenderness, served alongside a slightly charred witlof salad that provides a bitter counterpoint to the sticky jus. Aroma is captured in house-made infusions and fermented kombuchas that mirror the complexity of the wine list. Texture transitions from the crunch of a corn rosette to the smooth, cold finish of an olive oil ice cream paired with nashi pear. Each plate is delivered by the chefs themselves, emphasizing a philosophy of transparency and interactive fine dining within a sleek, industrial setting.