Split pea soup

Salad of winter vegetables with buffalo ricotta and walnut vinaigrette

Roasted spiced scallops with prawn crisps, shaved fennel and a tamarind and date dressing

Roasted Glenloth chicken breast with crushed minted peas, ricotta filled zucchini flower and almond dressing

Chargrilled sirloin with sautéed kipfler potatoes, mushrooms, mustard and parsley butter

Passionfruit soufflé with passionfruit Eton mess

Rich chocolate délice with chocolate sorbet

Petits fours

Aria