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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
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