Rillettes of braised Wagyu oxtail, celeriac remoulade, piccalilli, olive toast

Beef Bresola salad, field mushroom terrine porcini cream and fried green olives

Shaw River Buffalo Mozzarella, Vine Ripened Tomato, Avocado, and aged Balsamic Vinegar

Rare seared teriyaki tuna, buck wheat noodles, and pepper salad

Prawn salad, pickled cucumber, spiced tomato dressing & baby herb salad

Proschuitto with roasted peppers and goat cheese, basil pesto herbs and grissini

Smoked salmon and grilled vegetables with pine nuts, olives and water cress salad

Saffron Risotto with seared Canadian scallops and baby water cress

Chicken boudin with sautéed fennel and wild mushroom jus  

Lasagne of salted Portuguese cod, romesco sauce and baby herb salad  

Duck Confit Leg with Spices, Pear Chutney & Honey and Lemon Jus

Spiced Lamb and eggplant moussaka, vine leaves and mint oil

Dukkah spiced quail, Moroccan carrot and orange salad  

Roasted Barramundi Serrano ham, braised cucumbers, and sand crab bisque veloute.     

Seared Atlantic salmon, risotto cake, asparagus harissa flavoured emulsion   

Roasted Ocean Trout, spaghetti of zucchini, pine nuts and raisins, Parisian potato, sherry cream  

Steamed Snapper on prawn toast with steamed Pak Choy and sesame   

Pan fried blue eye, parmesan polenta, fennel & osso bucco sauce.

Beef Tenderloin, sautéed spinach, truffled organic polenta soy beans and bacon.

Roasted Breast of chicken, butternut pumpkin caramelised red onion, chorizo, and salsa Verde.

Loin of milk fed Veal, gratin of fennel with grilled mushrooms and gremolata dressing.

Slow cooked rump of lamb, pesto potato écrasée, blistered tomatoes, and béarnaise.

Roasted breast of chicken, toasted almond and current couscous, preserved lemon and green beans   

Braised Wagyu Beef Cheeks, roasted root vegetables, shitake mushroom.

Tamari soy basted Rib of pork with pan fried white turnip cake, broccolinni and ginger.   

Roasted duck breast, braised red cabbage, pan fried potato gnocchi.

Giant Spinach and mozzarella raviolis, crushed cherry tomatoes, sage and green asparagus

Risotto of wild mushrooms flavoured with truffle oil

Pan fried rice paper spring rolls with roasted cashew nut sauce 

Selection of miniature tasting desserts and cheeses to share on the table   

"Vahlrona" Chocolate mousse trio with “flavours”

Poached Rhubarb and apple posset with candied almonds and ginger biscotti

Ricotta and orange profiterolles with espresso cream and chocolate sauce 

"Pan Perdu", French toast with cinnamon ice cream and poached pineapple

Vanilla cream Brûlée with chocolate brownie  

Palm sugar Panna cotta cheese cake with citrus fruit salad

Hot pear and sultana croustade with butter scotch sauce and macadamia brittle ice cream

Alternate drops available, arrival canapes available

Example menus subject to change