Fragrant crab broth with hand picked queensland mud crab, dashi custard and tapioca

Rich and noble lobster congee, star anise scented peanuts, chinese fried bread and chilli oil

Roasted West Australian marron with bean "cassoulet", gnocchi and almond cream

Chirashi zushi of tuna, prawn, bonito and squid

Green lip abalone, red braised thirlmere goose, chicken crisp and fine noodles with xo dressing

John dory poached in dashi with braised daikon, ginger pearls and buckwheat noodles

Pumpkin agnolotti with salsify, pecans, sage and brown butter sauce

Grilled Hervey bay scallops, white cut chicken and prawn cracker with sweet corn, green beans and fish fragrant dressing

Crispy skin whiting with melanda pork belly, artichokes and olives

Black truffles on tagliatelle with truffle and parmesan butter

Black truffles on potato gnocchi with truffle and parmesan butter

Wagyu rib eye, hot and numbing oyster blade, tendon with soy and rock sugar sauce

Slow cooked Brian Croser's Mayland Farm lamb with heirloom carrots, medjool dates and lamb sauce

Roast burrawong chicken with celery, hazelnuts, potato puree, watercress and chicken jus

Sauteed bass groper with aromatic beluga lentils, swiss chard, baby turnips and blood orange sauce

Chinese roast pigeon with prawn stuffed eggplant and black vinegar sauce

Baked alaska; pear sorbet and spiced mousse centre

Amedei chocolate and hazelnut filled pain perdu with banana ice cream

Passionfruit souffle with passionfruit ice cream

Marshmallow petit fours

Petit fours