Seared duck breast, confit duck with warm nicoise vegetables and smoked poached egg. Rocket, baby spinach with toasted pistachio salad. Root vegetable crisps, parsley olive-oil mayonnaise and eggplant chutney.
Crispy fried tempura style prawns with a fresh mint, coriander, pickled ginger, raw vegetables and cashew nut slaw. Sweet and sour plum sauce. Avocado and lime salsa.
Spicy smoked tomato tartare topped with whole burrata. Fresh miniature ciabatta with whipped green olive butter. Side salad of basil, rocket and char-grilled asparagus. Smoked tomato aioli. Rocket pesto.
Salted wood fire meringue with whipped lemon curd marinated pineapple, passion fruit and fresh basil. Lime,coconut frozen yoghurt.
Rose Wine – Mourvèdre
Red Wine – Sangiovese
White Wine – Pinot Grigio
Beer – Devils Peak Lager