7 courses $110, with matching wines $165

Amuse Bouche

Kingfish Ceviche with blood orange, fennel, cress & chive oil

Twice baked goats cheese soufflé with heirloom tomatoes and eggplant caviar

Seared scallops with witlof, jamon, Avruga & leek soubise

Bangalow Pork fillet with sauce charcutierre, boudin noir, gruyere dauphinoise, pea puree

Roast breast & confit leg of Thirlmere Duck, sangiovese poached fuji, creamed chard

Cuttaway Creek raspberry soufflé, yoghurt sorbet & biscotti

Coffee, tea & petit fours