-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

 
 
For Bookings contact (07) 5564 2188
*50% deposit and strictly No BYO