Entree
 
Caramelized Japanese Pumpkin in Ravioli with burnt Butter and Parsley Sauce

 Poached chicken and lemon panagrattato Ballotine on a herbed salad
 
 Warmed Tortina with Caramelized Onions, Goat Cheese and slow roasted Tomato with Herbs Salad

 Lamb Back strap and Beetroot Relish with Parmesan Salad

 
 Mains
 
Roasted Lemon and Thyme Salmon served with Warm Potato Salad, Greens and Sauce Vert

 Braised Ossobuco served with Truffled polenta and Rosemary Gremolata
 
Barossa Corn Fed Chicken breast with Porcini Mushroom cream on Fondant Potato and Broccolini
Galantine of Spatchock with Aligot Potato and dressed Watercress
 
Creamy Carnaroli Pumpkins Risotto with oven baked Tomato topped with Chives Ricotta

 
Desserts
 
 Vanilla Pannacotta with Macedoine of Fruit
 
Creamed Rice Pudding with roasted Stone Fruit and crushed Almond
 
Lemon Meringue with Passion Fruit Jellies and Vanilla Crème Fraiche
 
Chocolate Suicide