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
