Freshly shucked Sydney rock oysters

Sashimi of snapper with dill, pumpernickel

Beurre noisette crumble, capers

Galantine of quail, foie gras and leek ash

Confit leg, verjuice jelly, mizuna

Seared Spanish mackerel with asparagus

Spiced crab cream, shaved salted egg yolk, watercress

Chilled celery soup with confit salmon, chorizo

Apple and mustard, crisp skin and roe

Confit pork belly with rhubarb and ginger

Baby radish, nasturtium and quinoa

Seared king prawn with lasagne, butternut pumpkin

Pine nut crumble, rosemary and sorrel

Roast bass groper with heirloom carrot, daikon

Pancetta, capers and beurre noisette

Crisp skin barramundi with smoked sweet corn

Pearl onion, bitter chocolate and popcorn cream

Pan roasted John Dory with marinated Jerusalem artichoke

White asparagus, cornichon and artichoke relish

Free range chicken with sea urchin butter

Cauliflower, baked apple and pea tendrils

Victorian lamb fillet with confit lamb breast

Globe artichoke, smoked yoghurt, baby turnips and seeds

Gippsland veal with grilled sugar snaps, peas

Roast garlic, coffee soil and parmesan

Milk chocolate and raspberry gateau, raspberry sorbet

Cocoa sablé, peanut parfait

Mango cheesecake, pineapple cream and white meringue

Passionfruit gel, tropical pearls

Coconut and lime éclair, frozen lime marshmallow macaron

Sweet and sour apples, rhubarb crisp

Vanilla panna cotta with pain perdu, honey nut crunch

Strawberry and yoghurt sorbet

Caramel and chestnut crème, chestnut sponge

Caramelised pear, bitter chocolate

Coffee or tea with petits fours

Sashimi of SA kingfish with watermelon

Togarashi, daikon and coriander

Cured salmon with radish and pickled melon

Squid ink crumble, curry leaf vinaigrette

Macleay Valley rabbit with savoy cabbage

Jerusalem artichoke, bonito tapioca and bouillon

Brandade soup with smoked eel and roe

Potato skins, cranberry and watercress

Roast bass grouper with heirloom carrots, quince

Pancetta, capers and beurre noisette

Roast beef fillet with braised short rib and chestnut

Grilled tongue, kale and port sauce

Farmhouse cheese, quince, roast hazelnuts

Micro leaves on toast

Pistachio and white chocolate gateaux

Feuilletine crunch, fresh raspberries

Pumpkin tofu with zucchini flower

Quinoa, capers and pomegranate

Meredith goats cheese with marinated beetroot

Spiced granola and hibiscus tea

Leek consommé with crisp potato skins

Pickled quince and chestnut

Ricotta gnocchi with shaved zucchini

Peas, pine nut and watercress

Salt-baked celeriac with globe artichoke

Smoked yoghurt, seeds and samphire

Miso and potato gratin

Sautéed mushrooms, pencil leek