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
