Entree

Beetroot Carpaccio with and Goats cheese and roasted Macadamia nuts

Salmon Carpaccio, dressed leaves, Fennel, Chilli and Lime powder

Stuffed tomato with Mozzarella, Basil and Strawberries

Eggplant Mozzarella lasagne with Semi Dried Tomato

Stuffed Zucchini Flowers with Ricotta and Goats Cheese with Cherry Tomato and Capsicum sauce


Mains

Crispy skin Snapper with Fennel puree, Caper berries and pickled Capsicum

Slow roasted beef cheek with cauliflower puree, roasted hazelnuts and red wine jus

Barramundi with chorizo, black olives and confit potato (Spanish Style)

Medley of seasonal vegetables with blue cheese dressing



Desserts

Deconstructed cheesecake

Dark Chocolate mousse with Caramelised Orange Zest

Cheese platter with poached Pear and Lavosh