MENU 1

3 Course

Vichyssoire, Poached Oyster

Pulled Pork, Poached Egg, Pomme Ecrasse, Source Gribiche

Local Berries, Sherry Sabayone

MENU 2

4 Course

Butternut Squash Veloute, Parmesan, Truffle Oil

Confit Duck, Rocket, Spinach, Sun dried Tomatoes, Goats Cheese, Citrus Dressing

60 hour Cooked Lamb, Fondant Potato, Cauliflower Puree, Tomato Reduction

Chocolate Tart, Blue Cheese, Berry Gel

MENU 3

5 Course

Butternut Squash Veloute, Parmesan, Truffle Oil

Cured Salmon, Lime Crème Fresh, Birds Eye Peas

Risotto of Chorizo, Asparagus, Chorizo Oil, Aged Balsamic Reduction

Lamb Ragu, Lamb Cutlet, Fondant Potato, Haricot Vert, Tomato Confit

Deconstructed Mango and Peanut Butter Cheesecake

MENU 4

5 Course

Vodka, Green Tea & Lime Sour

Vichyssoire, Poached Oyster, Truffle Oil

Cured Citrus Salmon, Beetroot Puree

Confit Duck Leg, Amalgamated Cannelloni Beans, Reduced Spiced Balsamic

Separated Lemon Tart

MENU 5

7 Course

Green Tea Jellied Moussoline

Chinese Duck Broth

Salmon Fillet, Dill, Orange Zest

Duck, Chicken & Truffle Terrine, Sauce Gribiche

Roast Coral Trout, Asparagus, Beurre Blanc, Caviar Crème Fresh

Shredded Spiced Pork, Pomme Ecrasse, Chefs Slaw

Chocolate Ganache, Chocolate Mousse, Goats Milk Ice Cream

MENU 6

10 Course

Vodka Lime – pallet cleanser

Butternut Squash Veloute, Truffle and Parmesan

Lime Cured Salmon, Crème Fresh, Birds Eye Peas

Confit Duck Salad, Horse Radish Dressing

Roast Cod Fillet – Pea Puree, Orange, Liquorice, Mint Powder, Vanilla, Saffron sSauce

Risotto of Chorizo and Asparagus

Prawn Wonton – Prawn Spring Roll

Lamb Cooked 3 ways, Macaroni Cheese

Chocolate Pot, Dehydrated Carrot

Deconstructed Mango and Peanut Butter Cheesecake