Confit of Petuna ocean trout, cold smoked, served warm with King Edward potato, spanner crab, beetroot caviar, and horseradish cream

Redgate farm Jurassic Quail, black pudding, cocoa, walnut crumb with artichoke purée and Madeira jus

Berridale farm vegetable garden

Heirloom, local baby vegetables served with Jannei goats’ curd cigar, quinoa, fine herbs and Megalong Valley extra virgin olive oil

Crisp confit pork belly, lobster boudin blanc with silken cuttlefish and lobster essence

Grain and grass

Cape Grim, grass fed, Black Angus beef tenderloin, salsify, calvo nero, Blue Mountains grain fed Wagyu braised brisket, smoked bone marrow and red wine sauce

Steamed John Dory served with Dashi custard, baby turnips, soy bean congee, crisp lotus root and master stock

McCleay Valley white rabbit served with crisp confit thigh,heirloom carrots, peas and olive jus

Twice cooked duck breast, savoy cabbage puree with roasted duck neck sausage, mixed grains, pancetta crumb and sauce Madeira

Zokoko dusted Mandagery Creek venison loin with aromatic roasted beetroots, cashew nuts, yams and a cassis sauce

Paris mash with crispy eshallots

Green beans smoked girga butter

Crispy polenta chips with rosemary, manchego and truffle mayonnaise

Soft meringue roulade with vanilla cream and rhubarb filling served with macerated strawberries, butterballs and strawberry jelly

Layers of Dark Zokoko chocolate, milk chocolate mousse, coconut cream with passionfruit & banana sorbet

Spiced pear fool with macaroon crumble, pear granita and Poire Williams sorbet

Zokoko white chocolate Parfait, caramelised blood oranges and orange sorbet

Selection of Australian and international cheeses from ‘Australia on a plate’ with quince paste, port soaked muscatels, walnut bread and oat cake biscuit