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.
Chimichurri pork belly in panko crumb, dice salted tomato with vanilla carrot puree and apple cider beurre Blanc.
Saltbush lamb parsnip puree with velvet potato dumplings and a Cabernet Sauvignon port chocolate beetroot jus truffle spinach roll
Spatchcock diavola marinated in oil basil garlic and chilli resting on a corn puree lemon and lime-lemon beurre Rouge
Apple and pear ta tar tan with walnut macadamia nut crumble homemade vanilla bean and cinnamon ice cream