Mini Pear, Gorgonzola & Toasted Pecan

Tender poached pear with creamy Gorgonzola, crunchy pecans, and a honey drizzle

Deconstructed Lamb Kofta with Pistachio Yogurt & Pomegranate

Spiced lamb bites served with smooth pistachio yogurt and a tart pomegranate drizzle

Chorizo & Manchego Croquettes with Black Garlic Aioli

Golden croquettes filled with chorizo and Manchego, paired with rich black garlic aioli

Ponzu Oysters with Pickled Pear & Toasted Sesame

Fresh oysters topped with tangy ponzu, pickled pear, toasted sesame, and micro shiso

Tuna Tataki with Wasabi Pea & Togarashi Kewpie

Diced tuna with creamy wasabi pea purée, spicy kewpie mayo, and pickled ginger

Grilled Halloumi with Minted Smoked Labneh & Snow Peas

Char-grilled halloumi, refreshing minted labneh, crunchy snow peas, and roasted pepper relish

Roasted Pumpkin, Crispy Kale & Pomegranate Salad

Roasted pumpkin with crisp kale, toasted walnuts, pomegranate seeds, and molasses drizzle

Chicken Roulade with Lemon Thyme & Sweet Potato Purée

Juicy chicken roulade infused with lemon thyme, served on smooth sweet potato purée and snow pea shoots

Herb-Crusted Lamb Rack, Sweet Pea Purée, Dauphinoise Potato

Juicy lamb rack with creamy pea purée, layered dauphinoise, and roasted red capsicum

Pan-Seared Tasmanian Salmon, Fondant Potato, French Beans & Dill Beurre Blanc

Crispy-skinned salmon with fondant potato, buttered beans, and a silky dill beurre blanc

Black Angus Eye Fillet, Garlic Confit Potato Purée, Dutch Carrots, Red Wine Jus

Succulent eye fillet with creamy confit garlic potato, roasted heirloom carrots, and a bold jus

Mushroom Risotto, Crumbed Persian Feta & Watercress

Earthy mushrooms folded into creamy risotto, topped with Persian feta and peppery watercress

Miso-Caramel Crème Brûlée

Velvety miso-caramel custard with a crisp brûlée, caramelised banana, and smooth vanilla mascarpone

Lemon Myrtle & Blueberry Panna Cotta

Creamy panna cotta infused with lemon myrtle, topped with macadamia praline, strawberry gel, and fresh lemon balm

Chocolate Hazelnut Brownie

Decadent chocolate-hazelnut brownie with whipped cream cheese, toasted hazelnuts, and vibrant fresh raspberries

Affogato with Frangelico Liqueur, Gelato & Biscotti

Rich espresso poured over vanilla gelato, enhanced with Frangelico and served with crunchy biscotti

A luxurious trio of triple cream Brie, aged cheddar, and bold blue cheese, served with house-made fig & Earl Grey jam, whipped quince paste, artisan lavosh, fruit toast, specialty crackers, fresh and dried fruits, and toasted nuts.

An enticing selection of homemade gourmet dips, artisan breads and crackers, antipasto vegetables, Persian feta, marinated olives, and premium cured meats including Spanish Jamón, smoked trout, Italian Bresaola, and Australian ham off the bone.

Crispy Camembert with Truffle Honey

Lightly fried Camembert served with fresh blackberry and a drizzle of aromatic truffle honey

Torched Scallop Crudo

Native saltbush, roasted pepper purée, micro shiso salad, toasted sesame seeds

Dry-Aged Beef Tartare Crostini

Wagyu tartare on buttery brioche crostini with truffle aioli and crispy shallot

King Prawn & Caviar

Sliced king prawn medallion, crème fraîche, fresh cucumber disc

Lobster Bisque

Rich lobster broth finished with a touch of cognac and a butter-poached lobster medallion

Beetroot Carpaccio (vegetarian)

Thin-sliced roasted beetroot layered with creamy avocado mousse, goat’s cheese curd, candied walnut, and micro herbs

Duck Breast & Cherry Gastrique

Pan-cooked duck breast paired with pickled cherries, fresh watercress, and a vibrant cherry gastrique glaze

Seared Yellowfin Tuna

Sesame-crusted tuna served with wakame salad, wasabi-miso emulsion, and a light soy yuzu dressing

Wagyu Eye Fillet

Tender Wagyu eye fillet served with silky garlic pomme purée, aromatic truffle jus, and tender buttered broccolini

Crispy Skin Barramundi

Golden, crisp barramundi fillet with luscious lobster beurre blanc, fresh fennel salad, and roasted kipfler potatoes

Macadamia-Crusted Lamb Backstrap

Juicy lamb backstrap encrusted with toasted macadamia, served with smoked eggplant purée, tender asparagus, and a rich jus

Pumpkin & Ricotta Ravioli (vegetarian)

Delicate pumpkin and ricotta-filled ravioli in burnt butter sage sauce, topped with toasted pine nuts and pecorino

White Chocolate, Vanilla Bean & Raspberry Panna Cotta

Raspberry coulis jelly, fresh raspberries, crispy kataifi, pistachio crumb, micro lemon balm

Dark Chocolate Marquise

Smooth dark chocolate marquise with hazelnut praline and a salted caramel tuile

Mango & Lime Tart

Tangy mango curd and lime zest, crowned with torched Italian meringue

Roasted Pear Tarte Tatin

Caramelised pear tart served with brandy anglaise and vanilla ice cream

A refined selection of local and imported cheeses including South Australian triple cream Brie, bold Danish blue, nutty Swiss, and creamy ash-ripened goat cheese from Victoria’s Yarra Valley. Accompanied by house-made fig & Earl Grey jam, whipped quince paste, artisan lavosh, fruit toast, specialty crackers, fresh and dried fruits, and toasted nuts.