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COLD 'TO SHARE'

Pepper-seared Black Angus carpaccio with grilled new season asparagus truffle mayonnaise,

watercress and lemon (gf)

House-smoked Petune ocean trout with shaved zucchini, radish,

fennel, wasabi cream fraiche (gf)

Cured and aged salumi, olives, pickled red onion, grilled eggplant, cold-pressed organic olive oil dressing (gf)

Heirloom tomato medley with torn buffalo mozzarella, hand-made basil pesto (gf)

Pepper-seared Yellow fin tuna Tataki, pickled daikon, wild mushroom, aged soy

Orecchiette salad, broccolini, Meredith goats cheese feta, peas, dry chilli, lemon

Poached Yamba prawns, chilled and served with shaved fennel, watercress and ruby grapefruit salad

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HOT 'TO SHARE'

Grilled miso Tasmanian salmon,soba noodles,baby greens lime chilli dressing

8 hour slow-cooked S.A sumac spiced lamb shoulder with pomegranate molasses,

kale, BBQ zucchini and warm Israeli couscous

Roasted (med-rare) pepper-crusted Black Angus sirloin with local mushrooms and chimichurri (gf)

Free-range de-boned chicken moroccan spiced vegetables, sumac, cucumber yoghurt (gf)

Crispy-skinned W.A Cone Bay barramundi, roasted red pepper, black olive, harissa, shaved zucchini (gf)

Moroccan spiced grilled vegetables ,chermoula, chickpea, cucumber Rita

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DESSERT 'TO SHARE'

Valrhona Dark chocolate pave candy peanuts shortbread crumble vanilla ice cream

Strawberry cheesecake coconut crumble strawberry ice cream

Handmade Pavlova nests mango passionfruit curd Raspberry sorbet (gf)

Local and Imported cheese served with spiced apple chutney, marinated figs and flatbread

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ALL 'TO SHARE PLATES INCLUDE COMPLIMENTARY PLATTERS OF 

• Green micro salad with shaved radish, red onion and cold-pressed dressing

• Fresh baked bread rolls and Pepe Saya butter

• Steamed baby potatoes with parsley butter and lemon

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