Geoff Hart’s 7 Course Tasting Menu

Pan seared scallops on cauliflower puree with salmon caviar and purple potato crisp

Gnocchi in roasted beetroot creme with baked ricotta, Riesling vinegar

Flounder on pea veloute with lemon chilli gel and infused oil

Half a quail on pumpkin lentils and zucchini with cherry jus

Lobster – truffle ravioli with grilled asparagus and red smoked capsicum oil

BBQed beef tender loin and ox tail cigar on roasted carrot puree and broad beans

Peach and tonka bean pavlova with raspberry floss, pistachio crunch and ruby chocolate