Coffin Bay Oysters – Shallot Vinaigrette

Tasmanian Scallops – sobrassada – strawberry

Gnudi – Salsa Verde – Parmesan

Buffalo mozzarella – heiloom tomatoes -basil oil

King fish and ocean trout ceviche w sea spray

Baked Brie w tomato and basil


Charred eggplant – ratatouille- pecorino


Wild Mushroom Risotto – Pecorino – Truffle

Lamb back strap  – Oyster Mushrooms  – caramelised beetroot Red Wine Jus

Ocean Trout  – Mussels – Capsicum and Tomato bisque

Pork tenderloin – roast beetroot – sweet potato puree – maple jus

Roasted Duck Breast – Chestnut Puree -Dutch carrots


Chocolate Fondant – vanilla and brandy cream

White chocolate  and lemon Panna cota – summer berries

Passionfruit and Dark Chocolate Pavlova

Poached  pear an caramelised Camembert

Raw lemon cheesecake


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