Natural Coffin Bay Oysters, Preserved Lemon Dressing

Wagyu Beef Carpaccio, Shaved Parmesan, Petit Salad & Extra Virgin Olive Oil

Confit Duck Leg, Apple & Pear Preserve, Citrus Glaze

Panciotti Filled with Aubergine & Smoked Mozzarella, Tomato & Basil Dressing *

Kimberley Red Beef Tenderloin, Creamy Mash & Sweet Shallot Marmalade

Pan Seared Barramundi Fillet, Confit Potatoes & Baby Fennel, Salsa Verde

SIDES:

Roasted Kipfler Potatoes, Rock salt & Rosemary Roasted

Steamed Brocollini Tips, Lemon Juice & Olive Oil

Blueberry Soup, King Island Yoghurt & Sugared Walnuts

Vanilla Bean Crème Brulee, Berry & Passion Fruit Compote

Duo of Cheese , Fresh Grapes, Quince Paste & Lavosh

Freshly Shucked Oysters, Mignonette Dressing

Salad of Buffalo Mozzarella, Vine Ripened Tomatoes & Avocado, Aged Balsamic Vinaigrette

Ceviche of Yellow Tail King Fish & Split Orange Dressing

Herb Crusted Poached Atlantic Salmon, Goads Curd, Yarra Valley Caviar & Melba Toast

Pistachio Blini with Salmon Gravlax, Creme Fraiche & Herb Dressing

Fresh water W.A Marron, Creamy Mash & Mandarin Veloute ( + $15 supplement p.p)

Bomba Rice Lemon Risotto & Flambéed Pernod Prawns

Porcini Mushroom Ravioli & Truffle Veloute

Duck Leg Confit, Apple & Walnut Chutney & Orange Sauce

Wagyu Beef Carpaccio & Confit Potatoes & Coffee Bean Oil

Pan Seared Atlantic Salmon with Spinach, Southern Gold Potatoes, Extra Virgin Olive Oil & Shellfish Essence

Oven Roasted Barramundi in Salsa Verde, Green Asparagus & Clams

Pan Seared Ocean Trout, Sweet Corn Fritter, Cucumber Relish & Horseradish Dressing

Corn Fed Breast of Chicken, Sweet Corn Risotto Cake, Green Asparagus & White Wine Sauce

New England Rabbit, Pistachios, Tarragon & Potato Dumpling (+ $10 supplement p.p)

Milk Fed Loin of Veal with a Pistachio Nut Crust, Lemoned Potato & Balsamic Reduction

Lavender Crusted Rack of Lamb, organic Polenta & Capsicum Sauce

Beef Tenderloin Piquillo Pepper stuffed with Pesto Mash, Ratatouille Sauce

Braised Wagyu Beef Cheeks, Truffled Mashed Potatoes & Red Wine Jus

Traditional Crème Brulee served with Pistachio & Apricot Biscotti

Warm Chocolate Fondant with Orange Marmalade Ice Cream

Vanilla Bean Pannacotta served with Macerated Strawberries

Lemon Curd Tart with Passion Fruit Ice Cream

Almond Tart & Condensed Milk Ice Cream

Poached Pear in Red Wine, Cinnamon & Peppercorn, served with Baileys Ice Cream

Assiette of Fine Cheeses with Seasonal Condiments & Lavosh

*Indicates dishes that are or can be modified to vegetarian.