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