Entrées
Ocean trout tataki apple chive salad with garlic crisp
Roast beetroot endive salad with orange pickled red onion basil feta and hazelnut (v)
Tuna tatare edamame goats curd micro herbs
Shredded filo wrapped prawns preserved lemon butter coconut coriander yoghurt dressing
Spinach soup with nutmeg and creme fraiche
Mains
Slow roast pork belly miso butternut squash and apple pecan salsa
Seared lamb burnt eggplant cauliflower puree dukkah and basil oil
Snapper with labne tomato spinach preserved lemon
Slow cooked lamb shoulder with prunes chilli and coriander with sweet potato
Pan fried fish with turmeric potato prawn tomato broth
Desserts
Chocolate mousse with pistachio and lavender
Lime curd with caramelised puff pastry citrus salad
Vanilla mousse macerated seasonal fruit pink peppercorn meringue
Date tart
Apple rhubarb crumble clotted cream
