Amuse bouche

Hindmarsh goats curd panna cotta, fig, pecan, truffle honey

2011 Brown Brothers ‘Limited Release’ Prosecco, King Valley

Seared scallops, carrot and ginger puree, cumin yoghurt, baby coriander

2011 Delatite ‘Dead Mans Hill’ Gewurztraminer, Mansfield

Pan fried cone bay barramundi, cauliflower puree, spinach, caper, currant and pine nut salsa

2011 Anselmi ‘San Vincenzo’ Soave, Veneto

Roasted grimaud duck breast, pink fir potatoes, caramelised apple, black garlic aioli, hazelnut

2008 Metrat & Fils ‘Fleurie’ La Riolette, Beaujolais

Mirrool creek lamb loin & croquette, pea and mint puree, kipfler crisps, feta, balsamic jus

2010 Brick Kiln Shiraz, McLaren Vale

Taleggio and organic muscatels

2009 Vinden Estate Botrytis Semillon, Riverina

Caramelised banana parfait, chocolate and peanut butter crackle, butterscotch

Campbells Muscat, Rutherglen

Coffee or tea with petit four

Freshly shucked oysters

Sydney rock oysters, mignonette dressing, lemonp; 6 / 12

Hindmarsh goats curd panna cotta

Fig, caramelised pecans, nasturtium leaves, truffle honey

Pink snapper carpaccio

Fennel, orange, chilli, mint, salmon roe, white balsamic pearls, crackling

Smoked chicken and quail terrine

Foie gras, celeriac remoulade, pickled nashi pear, toasted sourdough

Seared scallops

Carrot and ginger puree, cumin yoghurt, baby coriander

Crystal bay prawns

Crab and shallot pastille, sweet corn puree, pancetta, popcorn, micro parsley

Poached ora king salmon

Southern calamari, saffron potatoes, sugar snaps, smoked salmon broth

Pan fried cone bay barramundi

Cauliflower puree, spinach, pine nut, caper and currant salsa

Roasted grimaud duck breast

Pink fir potatoes, caramelised apple, broccoli, black garlic aioli, hazelnut

Mirrool creek lamb loin

Lamb croquette, pea and mint puree, kipfler crisps, feta, balsamic jus

Roasted grainge eye fillet

Soft polenta, salsa verde, lyonnaise onions, veal jus

Caramelised onion and oyster mushroom tarte tatin

Roasted asparagus, baby vine tomatoes, emmental, truffle and chive dressing

Steamed seasonal vegetables, lemon and thyme olive oil

Salad of cos and trevisio, avocado, baby capers, croutons

Truss tomatoes, buffalo mozzarella, eschallot and cracked pepper

Fries with paprika and lime salt

Raspberry and basil crème brulee

Lemon curd, sable, raspberry sorbet

Coconut and kaffir lime mousse

Coconut sponge, rock melon, lychee, pineapple, passion fruit jelly

Caramelised banana parfait

Chocolate and peanut butter crackle, butterscotch sauce

Chocolate pavè

White chocolate and praline ganache, mascarpone ice cream

Individual cheese with accompaniments

Cheese

Selection of four cheeses with accompaniments

Cheese

Amuse bouche

Hindmarsh goats curd panna cotta, fig, pecan, truffle honey

2011 Brown Brothers ‘Limited Release’ Prosecco, King Valley

Seared scallops, carrot and ginger puree, cumin yoghurt, baby coriander

2011 Delatite ‘Dead Man’s Hill’ Gewurztraminer, Mansfield

Pan fried cone bay barramundi, cauliflower puree, spinach, caper, currant and pine nut salsa

2011 Anselmi ‘San Vincenzo’ Soave, Veneto

Roasted grimaud duck breast, pink fir potatoes, caramelised apple, black garlic aioli, hazelnu

2008 Metrat & Fils ‘Fleurie’ La Riolette, Beaujolais

Mirrool creek lamb loin & croquette, pea and mint puree, kipfler crisps, feta, balsamic jus

2010 Brick Kiln Shiraz, McLaren Vale

Taleggio and organic muscatels

2009 Vinden Estate Botrytis Semillon, Riverina

Caramelised banana parfait, chocolate and peanut butter crackle, butterscotch

Campbells Muscat, Rutherglen

Coffee or tea with petit four

Freshly shucked oysters

Sydney rock oysters, mignonette dressing, lemon; 6 / 12

Hindmarsh goats curd panna cotta

Fig, caramelised pecans, nasturtium leaves, truffle honey

Pink snapper carpaccio

Fennel, orange, chilli, mint, salmon roe, white balsamic pearls, crackling

Smoked chicken and quail terrine

Foie gras, celeriac remoulade, pickled nashi pear, toasted sourdough

Seared scallops

Carrot and ginger puree, cumin yoghurt, baby coriander

Crystal bay prawns

Crab and shallot pastille, sweet corn puree, pancetta, popcorn, micro parsley

Poached ora king salmon

Southern calamari, saffron potatoes, sugar snaps, smoked salmon broth

Pan fried cone bay barramundi

Cauliflower puree, spinach, pine nut, caper and currant salsa

Roasted grimaud duck breast

Pink fir potatoes, caramelised apple, broccoli, black garlic aioli, hazelnut

Mirrool creek lamb loin

Lamb croquette, pea and mint puree, kipfler crisps, feta, balsamic jus

Roasted grainge eye fillet

Soft polenta, salsa verde, lyonnaise onions, veal jus

Caramelised onion and oyster mushroom tarte tatin

Roasted asparagus, baby vine tomatoes, emmental, truffle and chive dressing

Steamed seasonal vegetables, lemon and thyme olive oil

Salad of cos and trevisio, avocado, baby capers, croutons

Truss tomatoes, buffalo mozzarella, eschallot and cracked pepper

Fries with paprika and lime salt

Raspberry and basil crème brulee

Lemon curd, sable, raspberry sorbet

Coconut and kaffir lime mousse

Coconut sponge, rock melon, lychee, pineapple, passion fruit jelly

Caramelised banana parfait

Chocolate and peanut butter crackle, butterscotch sauce

Chocolate pave

White chocolate and praline ganache, mascarpone ice cream

Individual cheese with accompaniments

Cheese

Selection of four cheeses with accompaniments

Cheese