Entree
Slow roasted beets and blue cheese with pickled pear, aged Riesling vinegar and shaved cucumber
Gnocchi in roasted beetroot creme with baked ricotta, Riesling vinegar
Ocean trout – pickled shallot tartare under white tomato mousse with burned cucumber and beetroot dust
Lobster – truffle ravioli with grilled asparagus and red smoked capsicum oil
Tender pork belly on nduja swiss chart with slow cooked carrots and grilled kipfler potato
Garlic chive and ricotta tortellini on mushroom – thyme crème and spring onion oil
Main
Prosciutto wrapped pork filet on purple cauliflower puree with pickled red onion, broad beans and pearl potato
BBQed beef tender loin and ox tail cigar on roasted carrot puree and broad beans
Baby Morton bay bug on squid ink spaghetti with cherry tomatoes, chili and fresh basil
Barramundi fillet on green herb silk potatoes with blistered cherry tomatoes and kale crisp
Pressed duck leg with okra, red sauerkraut puree, duck fat kipfler potato and fresh warragul greens
Lamb backstrap on avocado with confit sweet potato and sugar snaps
Dessert
Cheeses with quince mousse and homes made lavosh
Rich dark chocolate cake with warm cherries under amaretti crumb and fresh oranges
Peach and tonka bean pavlova with raspberry floss, pistachio crunch and ruby chocolate
Smoked white chocolate mousse with passionfruit curd, coffee soil, blueberries and hazelnut joconde
Mango on black rice pudding with lime and coconut cake