Entrees

• Crab and Israeli couscous salad with lime &  raspberry dressing

• Vitello tomato  roast veal with tuna mayonnaise

• Seared scallop with zucchini fettucine and with wasabi pea puree and roast sesame dressing

• Goat cheese with manuka honey on beetroot garpacho, pesto with caramelized onions

Desserts

• Mille foille napoleon, vanilla custard slice with fresh strawberries

• White chocolate truffle and raspberry mousse, black olive soil

• Wattle seed cream brulee and dragon fruit sorbet

• Lemongrass pannacotta with passionfruit salsa

Main Course

• Beef eye filet with parsley mousseline and porcini jus, green beans and potato gratin

• Confied ocean trout with soy lime and ginger dressing, roasted green asparagus, jasmine rice

• Duck breast with pink grapefruit glaze quinoa and brown rice, on roast cauliflower and bacon

• Poached supreme of corn fed chicken with pistachio filling, wild rice & ratatouille