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
