COLD ASPARAGUS SOUP WITH POACHED EGG


TATAKI OF VEAL WITH ROASTED EGGPLANT & CAVIAR


ROASTED SCAMPI WITH HERB & CITRUS OIL


SALAD OF OCEAN TROUT WITH ZUCCHINI


RAVIOLI OF OCTOPUS, RICE & TOMATO


ROASTED BREAST OF DUCK WITH GINGER & LIME


WAGYU WITH LEEK, TOMATO & SOY SAUCE


STRAWBERRY & WATERMELON WITH BALSAMIC ICE CREAM


FLOATING ISLAND WITH VANILLA BEAN & PRALINE ANGLAISE


SALTED SABLE WITH CARAMELISED TASMANIAN LEATHERWOOD HONEY


COFFEE OR TEA & PETIT FOURS