Amuse Bouche - Duck and Ginger

"Ravioli" with Blue Swimmer Crab Wagyu Beef, celeriac and fennel seed yoghurt Cantal tuille ham and fingerling potato salad, aligot croquet

"Homage to the Great Barrier Reef" - Roast gambas, oysters, vongole, mussels, abalone and razor clams under "the sea", a fine film of citron jelly

Butter roasted marron lobster, beetroot three ways and crayfish ravioli with coconut milk pasta

John Dory, Kohlrabi dressed with thyme and lemon grass

Rose lamb saddle with braised lamb belly croquet and eggplant

Apricot clafoutis, apricot cream, cannelloni, yoghurt and wattle seed ice cream

Strawberry and rhubarb tartlet, with szechuan pepper and honey ice cream

Mignardises