Avocado & Crab Rillette Garnished with a Fricasse of Hazelnut & Sweet Corn

Vine Ripened Tomato Tart with Raclette Cheese & Pesto

Wild Mushroom Risotto flavoured with Truffle Oil

Confit of Atlantic Salmon served with Split Blood Orange Vinaigrette & Fresh Fennel Petite Salad

Wagyu Beef Carpaccio & Confit Potatoes & Coffee Bean Oil

Duck Confit Leg with Spices, Pear Chutney & Lemon Jus

Terrine of Chicken Parfait served with Apple Chutney & Petite Salad

Beef Tenderloin served with Portobello Mushrooms & Madeira Wine Sauce

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

Oven Roasted Barramundi with Braised Baby Fennel & Sweet Carrot Sauce

Corn Fed Breast of Chicken over a Sweet Corn Risotto Cake & Sherry Wine Sauce

Seared Atlantic Salmon with Spinach, Onions a la Creme & Lobster Sauce

Roasted Snapper on a bed of Castellucio Lentils & Verjuice Sauce

Crispy Ocean Trout garnished with Brocollini Tips Confit Shallots & Pinot Noir Sauce

Traditional Creme Brulee served with Pistachio & Apricot Biscotti

Warm Chocolate Fondant Tart with Orange Marmalade Ice Cream

Vanilla Bean Pannacotta served with Macerated Strawberries

Lemon Curt Tart with Passion Fruit Ice Cream

Poached Pear in Red Wine, Cinnamon & Peppercorn, served with Bailey's Ice Cream

Yoghurt & Honey Flan served with Pumpkin Sorbet

Assiette of King Island Cheeses with Fresh Fruit & Nuts, Honey & Walnut Bread