Entrees 

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  • Butterfly quail, filled with shitake & chestnuts, eschalot tarte tatin, pumpkin tuille 

  • Tomato jelly, roasted golden beetroot, confit truss tomatoes, herbed fresh goats curd, basil 

  • Sugar cured ocean trout, citrus salad, cucumber, fennel, wasabi flying fish roe and mache 

  • Lasagne of smoked salmon, nori and crème friache – crushed avocado 

  • Millefeuille of goats curd, peas and shoots, radishes and Parmesan 

Main Courses 

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  • Potato and tarragon gnocchi with tomato pasatta, olives, peppers and Parmeggiano Reggiano  

  • Snapper fillet, smoked eggplant and tapenade, gazpacho & basil oil 

  • Spiced duck roasted with cumin seeds, potato fondant, caramelized peach 

  • Poach roasted ballotine of chicken, pistachios, shitakes & a pea puree   

  • Roasted rack of milk fed veal, pearl barley risotto with globe artichokes and parsley 

  • Grilled medallion of beef, BBQ’d sticky beef rib and smoked corn, spinach and tofu dumplings 

Desserts

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  • Warm dark and white chocolate brownie, peanut brittle ice cream, warm chocolate fudge sauce  

  • Crouistillant of filo and brulee , poached nectarines, peach sorbet and strawberry jelly 

  • Almond milk panna cotta, strawberry soup & strawberry granita, glass biscuit 

  • Macadamia nut tart, caramel ice cream, banana & toasted coconut, coconut macaroon crumbs 

  • Tiramisu – double espresso sorbet  

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