Buffalo Burrata with pancetta, cherry tomato jam & Toscana. VG

Crystal Bay King Prawns With chervil, couscous, quinoa & gazpacho dressing. VG GF DF

Wood Roasted Grilled Figs with gorgonzola, caramelised white balsamic melon & aged prosciutto. GF

Porcini & Truffle Risotto with wild mushroom, pecorino & brown butter. VG GF

Beef Carpaccio with truffled pecorino, baby rocket & quail egg. GF

Seared Scallops with fermented red chilli salsa & finger lime. GF DF

Slow Roasted Pork Belly with chilli caramel apple & pear dressed salad. GF DF

Fennel Seed Baked Trout with watercress, herbed avocado, lime & quinoa salad. GF DF

Jamón Ibérico Wrapped Aged Prime Fillet with potato gratin & red wine date jus.

Local Grilled Snapper DF GF with asparagus, baby carrot, fennel & black garlic
potato puree.

Dukkha Crusted Chicken Breast GF with feta, mint & parsley couscous, Dutch carrots
& lemon tahini.

Blue Eye Cod GF with roasted truss tomato, fennel pollen, puree du patat & sauce blanc.

Scallopine Saltimbocca with prosciutto, sage, portobello mushroom & wilted spinach.

Grilled Spatchcock with black lentil, duck fat pomme salardaise & Madeira jus.

Chermoula Barramundi GF with braised baby cos, roast kifler & yuzu aioli. 

Roast Spring Lamb with peperonatta, caramelized figs & skodalia.

Roasted Carrots V VG DF GF with fennel seed & manuka honey.

Roasted cauliflower V VG DF GF with chickpea, turmeric, cayenne & coriander.

Roast Butternut
Pumpkin V VG DF GF with honeyed peri-peri & pepitas.

Steamed Broccolini V VG DF GF with lemon garlic butter & toasted shaved almonds.

Roasted Chat Potatoes V VG DF GF with thyme, chilli flakes, rosemary & sea salt.

Freekeh & Green Pea Salad with green pea, edamame, herbs & basil pesto dressing.

Wild Rocket & Parmesan Salad V VG GF with creamy gorgonzola & white balsamic dressing.

Leafy Green Salad V VG GF with shallot, cherry tomato & vinaigrette dressing.

White Fig Baclava with almonds, chocolate & burnt fig ice-cream.

Chocolate Frangelico Mousse with honey, toffee chard & Chantilly cream.

Chocolate Fondue Pudding with raspberry coulis & buttermilk ice-cream.

Salted Caramel Rice Pudding with pistachio toffee crust.

French Crème Brulee with vanilla bean & cognac-soaked strawberries.

Citrus Key Lime Tart with torched meringue & cream anglaise.

Espresso Parfait with chocolate soil, coffee bean & berry sorbet.

Artisan Cheese & Fruit Plate