Entreé
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| Consommé of lobster and tomato with poached scallops and pipis, lobster and leek mousse dumplings and saffron oil |
| Lime cured salmon and pearl meat escabeche with black caviar, truffle brioche and lemon tea dressing |
| Chef's tasting plate |
| Velvety Duck and pancetta parfait accompanied by a tender shredded quail, baby spinach and grape salad, walnut biscotti and blood orange jelly |
| Tortellini of goat’s cheese, ricotta and basil with roasted beetroot, toasted hazelnuts, browned butter and brandy, garnished with watercress |
| Pepper crusted venison carpaccio on a bed of salsa verde with finely sliced shallot, cherry tomatoes and fried baby capers, drizzled with lemon olive oil accompanied by parsnip wafers |
| Harissa braised and crisped pork belly with seared North West scallops, pickled cucumber, watercress and sesame salad and apple glaze |
| Seared Za’atar marinated local tiger prawns on a radish, cucumber, avocado and baby tomato salad with spiced fried chickpeas and creamy roasted garlic dressing |
Main Course
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Charred grade 9 sirloin of Wagyu beef with white onion and rosemary purée, sautéed broccolini, sweet bread beignet and balsamic jus
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Black Angus Wagyu cross beef fillet accompanied by a fondant potato, poached baby vegetables, lobster spiked café de Paris butter and truffle jus
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Pan fried fresh local fish fillet resting on a prawn, lemon and fennel dumpling accompanied by saffron beurre blanc and a warm salsa of slow roasted tomatoes, capers and shallots
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Black truffle risotto accompanied by almond crusted king oyster mushrooms, courgette ribbons tossed with fresh herbs and Persian feta, drizzled with warm egg yolk and lemon oil
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| Sumac and lemon rubbed Amelia park lamb rack, pumpkin purée and baby potatoes, smokey eggplant caponata, minted pesto and pomegranate reduction |
| Dukkah crusted pink ocean trout on garlic potato crumbs, sautéed iceberg lettuce and water spinach with roasted vine ripened cherry tomatoes, olive tapenade and anchovy rouille |
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Free range corn fed chicken breast infused with porcini mushrooms, on a baby beetroot and Persian feta risotto accompanied by charred asparagus with a white miso broth
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| Seared balsamic duck breast accompanied by a crisp confit duck, porcini mushroom and filo roulade with parsnip puree, sautéed peppered baby aubergine and king oyster mushroom, drizzled with cherry jus |
Sides
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| Panache of seasonal vegetables dressed with herbed butter |
| Roasted root vegetables with garlic and rosemary |
| Salad greens with pine nuts, grana piano cheese, cherry tomatoes and dressed with hazelnut oil |
| Sautéed baby mushrooms sprinkled with gremolata and almonds |
Desserts
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| Fresh passion fruit brulée with white chocolate foam, soft shortbread fingers, strawberries and gold leaf rose water jelly |
| Warm lime and red current semolina cake with lychee sorbet and caramelized papaya, vanilla double cream |
Glass toffee tower filled with layers of valhrona chocolate mousse,
caramelized kumquats, elderflower scented mascarpone and chocolate torte |
| Crepes flambéed at your table and accompanied by vanilla bean ice-cream. Choice of blueberry, strawberry and elderflower or pear, caramel and butterscotch |
Cheese
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| Selection of premium cheeses, with crisp walnut lavosh, fresh pear slices and dates drizzled with truffle honey |