Smoked Salmon Terrine, Mirin Marinated Scallop, Avocado, Pickled Ginger and Puffed Rice. Wasabi Chantilly, Oyster Dust.

Baked Sweet Potato, Quinoa, Goats Cheese with Petit herbs and Toasted Cumin

Slow Cooked Baby Octopus, Poached Prawns, Caper Raisin Puree, Crumbled Feta, Pickled Cucumber and Heirloom Tomatoes.

Twice Cooked Pork Belly, Black Pudding and Rillettes, Pear Chutney, Prune and Smoked Tea puree.

Sumac Spiced Quail Breast, Chicken Liver Parfait, Baby Figs, Mandarin Gel Pistachios and Pomegranate Dressing.

Crispy Skinned Petuna Ocean Trout, Wilted Asian Greens, Sesame and 5 Spice Squid. Konbu, Shiitake and Roasted Chicken Consommé.

Seared Pepe’s Duck Breast, Textures of Beetroot, Puy Lentils, Orange and Witlof.

Pan Fried Cone Bay Barramundi, Spring Onions, Asparagus, Preserved Lemon Puree, Brown Butter Crumbs. Bisque Emulsion.

Roasted Beef Fillet, Potato Gratin, Spinach Puree, Roasted Garlic, Field Mushrooms and Horseradish Cream. Red wine Jus.

Potato Gnocchi with Butternut Squash, Zucchini, Gorgonzola, Spring Herbs and Hazelnuts.

Strawberry and Poached Rhubarb salad, Rosewater Cream, Frozen Yoghurt And Digestive Crumble.

Coconut Jelly, Mango Sorbet, Palm Sugar Sago, Poached Pineapple And Mango Puree.

Pear Fool, Crushed Meringue, Pear and Honeycomb Ice Cream, Pear Granita.

Erina Heights Bush land

Mandarin Jelly, White chocolate and Basil Ganache, Chocolate Dirt, Orange and Passion Fruit Sorbet.

Blue cheese Terrine with Quince Paste, Lavosh and Organic Honey,Smoked Almonds.

Seared Duck Breast, Textures of Beetroot, Puy Lentils, Orange and Witlof

Barwang Cabernet Sauvignon 2008 NSW Hilltops

Erina Heights Bush land

Mandarin Jelly, White chocolate and Basil Ganache, Chocolate Dirt, Orange and Passion Fruit Sorbet; Two Italian Boys Botrytis Semillon 2007 Riverina NSW

Amuse Bouche

Seppelts Sparkling Cuvee S.A.

Slow Cooked Baby Octopus, Poached Prawns, Caper

Raisin Puree, Crumbled Feta, Pickled Cucumber and Heirloom Tomatoes; Margan Semillon NSW 2009

Twice Cooked Pork Belly, Black Pudding and Rilettes, Pear Chutney,

Prune and Smoked Tea puree; Santa Julia Syrah Rose 2008 Mendoza Argentina

Smoked Salmon Terrine, Mirin Marinated Scallop, Avocado,

Pickled Ginger and Puffed Rice. Wasabi Chantilly, Oyster Dust; Tulloch Verdehlo Hunter Valley 2010

Petit Fours