Entrees

• blue swimmer crab bisque with balmain bug & dill dumplings
• caramelised forest mushroom & leek tart with a saffron sabayon & baby rocket
• char grilled quail salad with a dried fig & olive tapenade
• chinese duck in a open herb lasagne with mizuna, marinated vegetables & a plum sauce dressing
• crisp garfish fillets with a caviar remoulade & lemon caper farce
• duck rillettes & parfait served with long croute & tangelo salsa
• fillet of rainbow trout with sweet corn brandade & langoustine bisque
• herb tuiles cannelloni with yabby mousse
• hickory smoked chicken salad with mustard greens & waldorf salsa
• hot fig pastry tarts with ash goat cheese prosciutto chards & green olive & pimento salsa
• hot oil braised tuna with herb crust & julienne vegetable pickle
• hot potato lasagne with prosciutto & purple basil & roast capsicum
• lemongrass skewers of swordfish with a peanut miso sauce, nori, and sesame stir fry
• lime & vodka cured salmon stacks with crisp root vegetable lattice
• marinated wafer scallops on a potato gallette with brown & herb butters
• new zealand white bait fritters with kumara crisps & feijoa & pine nut dice
• ocean trout & snapper roulade two colour tomato concasse & legunia olives
• parmesan zucchini flowers with porcini & ricotta and a truffle oil dressing.
• rotolo pasta of pumpkin & prosciutto ricotta & crisp sage
• saffron noodle tart with truffle custard & enoki mushrooms
• scallops grilled in their shells with a brunoise & chive hollandaise
• roast asparagus with baked figs, parmesan crisps & roast capsicum relish
• yamba prawn feuillette with asparagus crisps, brunoise & champagne sauce
• wafers of crisp eggplant with layers of ocean trout & chermoula
• char grilled prawn, scallop & mussel meze with roast capsicum aioli

• duck egg omelet filled with slippery jack mushrooms and smoked duck with asparagus puree
• pomme anna with salad beaucaire and proscuitto wafers
• steamed yabby custard with bouillabaisse and gruyere croute
• roast quail salad with vanilla dressing and chargrilled white peach
• black noodle pancake with garfish roast tomato sauce and parmesan crumbs
• pork belly with blue swimmer crab and vietnamese salad and nahm jim dressing
• marinated tuna with prawns and basil sorbet and gazpacho vinaigrette
• asparagus charlotte with salmon roe and grilled scampi
• zucchini tian with crisp stuffed zucchini blossom and tomato confit

• beautiful proscuitto crisp goats and olive cheese wontons with tomato fondue
• vittello tonnato on potato layer cake with fresh capers
• sea urchin with scallop and pea puree and poached quail egg
• eggplant caviar with wafers of herb potato and seared tuna
• quince glazed duck breast on a roast eschallot tart in a chestnut broth
• duck parfait on fennel short bread with poached grapes in saturne
• scampi with prawn and lentil aspic and flying fish caviar
• lattice of spinach taglitelle with buffalo mozzarella and antipasti on a tomato concasse
• sautéed yabby with smoked trout custard and herb butter