Fluffy crumpets with maple toffee butter and local fruit compote

Mixed garlicky mushrooms with grilled Cypriot haloumi on organic wheat toast

Poached free-range egg with wild greens, Greek tahini on organic wheat toast

Toasted corn flatbread with minty spinach, fetta and caper mayo

Kedgeree, a mild rice curry with greens and smoked Goulburn Trout and fried free range egg

Greek mountain herb and salt baby squid, lightly fried and served with homemade tarrama

Western Australian sardines in lemon myrtle and Parmesan crumbs on ciabatta toast fingers

Village style Spanakopita with lemon

Soupa de pesce of local fish and shellfish in a saffron broth with root vegetables and crusty bread

Lamb shank and eggplant pie with side of broccolini and mash

Whole baby chicken Marbella with white wine, capers, green olives and prunes served with rice

Spaghetti with baby clams, Retsina and parsley

Warm flourless honey and yoghurt cake served with vanilla ice cream

Hose made Turkish delight ice cream with rose water syrup

Rhubarb cheesecake tart