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Seared scallops, edamame and nori purée, shiso dashi
Coral trout, kombu cured then poached in lemon myrtle butter, eshallot and peas, ginger Beurre Blanc
Whole boned quail, shiitake and pancetta, fried buckwheat, Sancho roast juices
Cape Grim beef eye fillet, truffled pomme fondant, charred broccolini, Yuzu Kosho jus
Sauvignon Blanc poached nashi pear, Matcha financier, black sesame tuile, yuzu granité
Sous vide poached organic chicken breast, avocado and pickled beetroot, coriander emulsion
King ocean prawn and scallop ballotine, smoked leek, tomato concassé , Champagne beurre monté
Wagyu beef rump cap, Parmesan and truffle Gratin Dauphinois, roasted carrot and broccolini, Cabernet and thyme jus
Belgian dark chocolate and pistachio entremet, sour cherry and basil, confit orange Chantilly and meringue
Savoury
Fromage D’Affinois, cracker, beetroot chutney
King ocean prawns, kaffir lime aïoli
Chorizo, guacamole, corn chip
Baked chat potato, truffle and Parmesan
Beef eye fillet tartare, crispy baguette
Sweet
Crepe Suzette, confit orange, Chantilly
Belgian dark chocolate and macadamia bites
Mini lemon meringue pie