Entrees
Crispy Pork Belly w/ Cauliflower Puree, Apple, Radish & Watercress
Seared Scallops w/ Celeriac Remoulade, Romesca & Salsa Verde
Beetroot Cured Salmon Gravlax, Blood Orange, Capers, Toasted Brioche w/ Avocado & Wasabi Cream
Braised Lamb Tortellini w/ Pea Puree, Parmesan & Fennel
Roast Duck Breast w/ Parfait, Pumpkin Puree & Scratchings
Pan Seared Snapper w/ Bisque, Fried Lotus & basil Oil
Herb & Olive Stuffed Vine Ripened Tomato, Pea Puree, Goats Cheese, Watercress & Truffled Crumbs V
Mains
Roast Lamb Rump on Pea Puree w/ Watercress, Pea & Feta Salad & Chimichurri
Ballantine Chicken on Carrot Puree w/ Potato Terrine, Speck & Asparagus
Braised Brisket w/ Eggplant Cream, Lentils, Toum & Fennel
Crispy Pork Belly on Parsnip Puree w/ Fennel & Grape Salad
Braised Lamb Shank on Potato Mash w/ Roast Bay Vegetables
Miso Glazed Sesame Salmon w/ Avocado Mousse, Beetroot, Radish & Watercress
Cracked Frekkah, Pickled Carrots, Binorie Goats Curd, Braised Lentils & Walnut Vinaigrette V
Desserts
Pistachio Brulee w/ Macerated Strawberries & Touile
Sticky Date Pudding w/ Dulce de Leche & Vanilla Bean Ice Cream
Chocolate Tart w/ Honeycomb, Raspberries & Ice Cream
Eton Mess w/ Mascarpone, Berry Compote, Meringue, Chocolate Truffle
Dropped Lemon Tart w/ Lemon Curd, Shortcrust, Whipped Cream
Rhubarb Custard Filled Brioche Fritters w/ White Chocolate & Berries
Baked Brie w/ Fig Jam, Honey, Pistachios & Lavosh