-FIRST COURSE-
New Zealand Trout sashimi with pine nut oil, pressed smoked mushrooms soy shaved Spanish onion limoncello buckini horseradish sorbet pickled seaweed baby watercress red garnet.
-SECOND COURSE-
Chimichurri pork belly in panko crumb, dice salted tomato with vanilla carrot puree and apple cider beurre Blanc.
-THIRD COURSE-
Saltbush lamb parsnip puree with velvet potato dumplings and a Cabernet Sauvignon port chocolate beetroot jus truffle spinach roll
-FOURTH COURSE-
Spatchcock diavola marinated in oil basil garlic and chilli resting on a corn puree lemon and lime-lemon beurre Rouge
-FIFTH COURSE-
Apple and pear ta tar tan with walnut macadamia nut crumble homemade vanilla bean and cinnamon ice cream