STARTER MENU
      EXCERPTS & RECOMMENDATIONS

VEGETABLES & GRAINS
ROASTED PARSNIP & APPLE SOUP
ZUCCHINI CARPACCIO W/ GOAT CHEESE, PINENUTS & RASPBERRY VINEGAR
RED ONION TARTE TATIN W/ DOUBLE BRIE & RED WINE GLAZE


FISH & SHELLFISH
GRILLED OYSTERS W/ PROSCIUTTO & SPICY MOROCCAN HARISSA PASTE
BBQ SARDINES WRAPPED IN VINE LEAVES W/ EGGPLANT & POMEGRANATE
TIGER PRAWNS W/ FETA, SAUVIGNON BLANC & HOLY BASIL


MEAT & POULTRY
BLACK CHICKEN, RED PAPAYA, TOASTED COCONUT, CHILLI & LIME SALAD W/ BETEL LEAF
PROSCIUTTO & MELON RICE PAPER ROLL W/ ROCKET, PRUNES & BALSAMIC REDUCTION


MAIN COURSE MENU
      EXCERPTS & RECOMMENDATIONS

VEGETABLES & GRAINS
FIG & BLUE CHEESE RAVIOLI W/ WALNUTS, ROSEMARY & BROWN BUTTER
WILD RICE & MIXED MUSHROOM SALAD W/ SEARED TOFU, CHILLI, LIME & SPROUTED ALMONDS
COUS COUS W/ HARISSA ROASTED TOMATOES, CHICKPEAS & POMEGRANATE MOLASSES


FISH & SHELLFISH
TASMANIAN SALMON STEAK W/ AUTUMN COLESLAW OF RED CABBAGE, BEETROOT & APPLE
WHITE SNAPPER W/ SPICY KENYAN COCONUT MASALA & RICE
BLACK COD W/ SAFFRON, HONEY, PINENUTS & PRESERVED LEMON


MEAT & POULTRY
CRISPY SKIN DUCK CONFIT W/ HONEYED BRUSSEL SPROUTS & PROSCIUTTO
ESPRESSO BLACKENED BEEF TENDERLOIN W/ BEETROOT
LAMB RACK W/ BROADBEANS & ANCHOVY GREEN HERB PISTOU
BEEF CHEEK TAGINE W/ SAFFRON & DATES



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