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Chilled Pea Soup with Bitter Chocolate Sorbet
Savoury Custard with Avruga
Salad of Marinated Big Eye Tuna with Daikon & Wild Rocket
New Zealand Scampi with Chicken Liver Parfait & Walnut Vinaigrette
Confit of Petuna Ocean Trout with Fennel Unpasteurised Ocean Trout Caviar
Steamed Tian of Queensland CEAS Spanner Crab with Curd, Foie Gras, Junsai
Roasted Breast of Quail with Quail Leg Rillettes
Seared Fillet of Grass-Fed Cape Grim Beef with Wasabi & Braised Mustard Seeds
Blood Orange & Black Pepper Sorbet Bread & Butter Pudding
Floating Island with Praline & Crème Anglaise
Petit Four
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