Entrées
Coffin Bay Oysters – Shallot Vinaigrette
Beetroot carpaccio – lemon yoghurt – pickled fennel-cavalo nero
Tasmanian Scallops – oyster cream – pancetta
Gnudi – Salsa Verde – Parmesan
Burrata – Eggplant Caponata – Chilli Pangrattato
Lamb Backstrap – Pecorino – Gremolata
Mains
Wild Mushroom Risotto – Pecorino – Truffle
Organic Eye Fillet – Mushroom Puree and Oyster Mushrooms – Kiflers – 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
Milking Yard Farm chicken – Roast kiflers – Winter Greens – Lemon Butter Sauce
Desserts
Chocolate Fondant
Panna cota – chocolate -raspberries
Deconstructed tiramisu
Lemon Posset – chocolate and plum
Passionfruit and Dark Chocolate Pavlova
Raspberry Sorbet
