Chilled tomato soup with fennel pesto and toast

Lemongrass and garlic Crystal Bay prawns on soused cucumber and smoked paprika aioli

Sugar-cured trout with herbed creme fraiche and Melba toast

Charcuterie plate of house-made smallgoods, celeriac remoulade, cornichons and mustard

Salad of vine tomatoes, basil, red onion and oliveade with a champagne dressing

Fish of the day, broad beans, sweet peppers, tapenade and a caper sauce veirge

Confit of duck leg, cherry compote and a herb potato gallette with duck glaze

Cape Grim sirloin with café de Paris butter or a red wine and thyme sauce, frites and salad

Lamb rump on provencale veg of smoked eggplant zucchini and cannellini beans

Warm salad of baby beetroot, hazelnuts, soft goats curd and fine herbs

Broccoli with garlic and lemon oil

Bowl of pommes frittes

Raspberry soufflé white chocolate ganache and French sorbet

‘Poire Belle Helene’ Vanilla poached pear, house vanilla ice cream and chocolate sauce

Crème caramel with fresh summer berries in a mint syrup

Trifle of sauterne-poached apples genoise, sponge and rhubarb jelly served with almond toasts