Entrées
Salad of ocean trout tataki apple chive shiso garlic chips
Roast beetroot with endive orange pickled red onion basil feta and pistachio (v)
Tuna tartare edamame goats curd micro herbs
Kingfish ceviche with tomato coriander
Shredded filo wrapped prawns preserved lemon butter coconut coriander sauce
Mains
Roast rolled free range chicken with ricotta pancetta smashed peas
Slow roast pork belly miso butternut squash and apple pecan salsa
Seared lamb burnt aubergine cauliflower puree dukkah basil oil
Snapper with labne tomato spinach preserved lemon
Bream with turmeric potatoes fresh curry tomato broth
Desserts
Chocolate star anise mousse cake
Flourless pistachio olive oil cake clotted cream raspberry rose water compote
Lemon verbena whipped cream macerated berries and pink pepper meringue
Lime curd citrus salad caramelised puff pastry
Cheese board Sardinian crisp bread fig paste
