Citrus infused salmon with salmon roe, bed of aubergine and a toasted cracker.

Chilled Vichyssoise, Oscietra and Salmon Caviars, Beignets of Hawkesbury Oysters

Slow Braised White Asparagus, Duck Egg Yolk Crouton, Grilled Green Asparagus Sauce

Seared Kangaroo Carpaccio, Braised Bell Peppers, Pickled Shallots

Roast Local Quail Brast, Yabbie Tail, Salsify, Sweet Corn, Basil

Razor Clams, Spaghettini, Hand Picked Local Mud Crab, Chilli & Lemon Beurre Noisette

Murray Cod, Sweet Green peas, Cos Lettuce, Lemon Myrtle

Cauliflower and Truffle Broth

Wagyu "Minute Steak", Native Pepper Berry, Shallots, Celeriac

Glenloth Squab baked in terracotta clay, foie gras cromesquis, chanterelle and morel mushrooms, sauteed potato gnocchi,

Lemon and lime custard, aubergine crisp, strawberries, basil

Coconut cream with pineapple gelee

Semifreddo of White Chocolate, Pistachio, Roasted Peaches

Mango Souffle, Passionfruit Ripple Ice Cream.

Dark Amedei Chocolate Tart, Raspberries, Yoghurt Cream.

Petit fours