Chilled Pea Soup with Mint Ice Cream

Steamed Savoury Custard with Sea Urchin

Salad of Hiramasa Kingfish with Blackbean & Orange

Scampi Tail with Chicken Liver Parfait & Walnut Vinaigrette

Confit of Petuna Ocean Trout with Shaved Fennel

Unpasteurised Ocean Trout Caviar

Steamed Queensland Spanner Crab with Bean Curd, Foie Gras & Junsai

Breast of Duck with Eggplant & Almond

Seared Fillet of Cape Grim Beef with Wasabi & Braised Mustard Seeds

Pione Grapes with Grape Sorbet

Bread & Butter Pudding

Chocolate Pavé with Cream Cheese Ice Cream & Cinnamon Twigs

Petit Four