Entrées
Pumpkin veloute and wild mushrooms
Beetroot carpaccio – tomato jus – lemon yoghurt – pickled fennel
Scallops in chorizo butter w salsa verde –
Butter and sage gnudi – wild roquette – creme fraiche – parmisan
Eye fillet carpaccio-truffle and honey mustard-pecorino
Duck liver parfait w pickled beetroot – crostini
Mains
Capsicum and smoked ocean trout risotto w mascarpone
Fillet mignon w capsicum caponata – witlof- dutch carrots – red wine jus
Pan seared blue eye on panzanella w prawns and mussels in crab bisque
Spice rubbed pork tenderloin – roast beetroot -heirloom tomatoes – roquet- maple jus
Veal and caramelized onion ravioli – basil sugo and wild garlic – pecorino
Braised wallaby shank w cauliflower and parmesan puree – witlof
Desserts
Chocolate fondant – blood orange cream
Panna cota – summer berries
Deconstructed tiramisu
Pavlova w chocolate and strawberry
Raspberry sorbet
